Strawberry Rhubarb Muffins

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Strawberry Rhubarb Muffins

The local strawberries are in and so is the rhubarb…you know what they say, what grows together goes together.  I just love the combination of strawberries with rhubarb from jam to a sauce for waffles or pancakes, to a pie, crisp or cobbler!  Then, of course, who wouldn’t want a stash of muffins around?  I tend to make a double batch of most muffins for that very reason.

Makes Approximately 15 Muffins

DSC_7439 nx2For the Batter:

2 ¾ cups unbleached flour or 2 cups unbleached & ¾ cup wholewheat
1 ¼ cups brown sugar, packed
1 ¼ tsp. baking soda
½ tsp. salt
½ cup unsalted butter, melted & cooled a bit
1 large egg
1 cup buttermilk, well shaken
1 ¼ cups chopped rhubarb, approximately ½ “ pieces
¾ cup chopped strawberries, approximately ½” pieces
For the Topping:

½ cup brown sugar, packed
½ tsp. cinnamon

30 muffin liners (I like to use the baking parchment ones), or spray your muffin pan with non-stick cooking spray.

Preheat the oven to 350 F.  Combine the topping ingredients & set aside.

Combine the first 4 dry ingredients in a medium bowl.  Whisk the egg then add the remaining ingredients in a large bowl.  Add the dry ingredients to the wet ingredients.  Fold together just until barely combined, fold in the rhubarb & strawberries; place the batter into muffin pans (I recommend using an ice-cream scoop for this, works great).   Place a small amount of the topping on top of each muffin; place in the oven & bake for 25 – 30 minutes or until a wooden skewer placed in the centre of a muffin in the middle of the pan comes out clean.  Remove to a baking rack to dry.  One of the things I like to do is gently tip the muffins on their sides in the pan to allow the steam to escape.  Serve muffins warm.  Freeze any leftovers for another treat!

Phyllis Signature

2 Comments

  1. These muffins were served to my B&B guests yesterday and received great accolades. They have the sublime flavour combination and are so moist that butter isn’t required. I will definitely use this recipe often. Thanks, Phyllis!

    • I am delighted to hear that your guests liked them so much…this is why I share recipes that I’ve made a lot and enjoy so much, in the hope that others will also really like them. So I am very happy they did! And they won’t forget the Brentwood Lighthouse B & B’s hospitality!

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