Our fantastic local, June strawberries are here at our farmer’s market, as is rhubarb! You know what they say, what grows together goes together. I just love the combination of strawberries with rhubarb, from jam to sauce for waffles or pancakes, to pie, crisp or cobbler! Then, of course, who wouldn’t want a stash of muffins in the freezer? I tend to make a double batch of most muffins for that very reason.
Strawberry Rhubarb Muffins
Makes Approximately 15 Muffins
For 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 the baking parchment ones), or spray your muffin pan with non-stick cooking spray.
Preheat the oven to 350 F.
Combine the topping ingredients and 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 and strawberries; place the batter into muffin pans (I recommend using an ice-cream scoop for this). Place a small amount of the topping on top of each muffin; place in the oven and 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 cool. 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 a future treat!