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Easy Fluffy Strawberry Rhubarb Muffins

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Light, tender muffins with a perfect balance of sweet strawberries and tart rhubarb, ideal for breakfast or brunch. Quick and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (115 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh strawberries, hulled and chopped
  • 1 cup (150 g) fresh rhubarb, diced
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and line your muffin tin with liners or grease it well.
  2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, granulated sugar, and cinnamon (if using).
  3. In another bowl, beat the eggs lightly. Add melted unsalted butter, buttermilk, and vanilla extract. Whisk until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined; the batter will be slightly lumpy.
  5. Gently fold in the chopped strawberries and diced rhubarb, being careful not to mash the fruit.
  6. Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

If rhubarb is very juicy, toss it in a little flour before folding into the batter to prevent sogginess. Avoid overmixing the batter to keep muffins tender. For a crunchy top, sprinkle coarse sugar before baking. Frozen strawberries and rhubarb can be used if thawed and drained well. Adjust baking powder and liquid for high-altitude baking.

Nutrition

Keywords: strawberry muffins, rhubarb muffins, breakfast muffins, fluffy muffins, easy muffins, brunch recipe, spring baking

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