Strawberry Rhubarb Muffins Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
12 mins
-
Total Time
27 mins
-
Servings
20 muffins
-
Calories
143 kcal
-
Course
Baked Goods
-
Cuisine
American
Strawberry Rhubarb Muffins Recipe
Description
The Strawberry Rhubarb Muffins start with a batter made by creaming together butter, sugar, and oil, then blending in egg, yogurt, and almond extract for moisture and flavor. Dry ingredients including flour, baking powder, baking soda, and salt are combined separately before mixing into the wet ingredients. The chopped rhubarb and strawberries are tossed in a bit of flour to help distribute the fruit evenly and prevent sinking.
The batter is scooped into paper-lined muffin tins and sprinkled with brown sugar on top before baking at a high temperature. The result is a muffin with a golden brown, slightly crisp top and moist interior filled with fruit pieces. The almond extract adds a subtle nutty note complementing the fruit's tartness.
These muffins are suitable as a breakfast or snack option providing a balance of tartness from rhubarb and sweetness from strawberries. The yogurt contributes to a tender crumb and slight acidity that enhances the flavors.
If the yogurt used is particularly thick, adding an extra 1/4 to 1/2 cup can help adjust the batter consistency to be more batter-like rather than dough-like for better texture.
Ingredients
- 2 cups all-purpose flour + 1 tablespoon to coat the berries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 egg large
- 1 cup PLAIN yogurt
- 1/2 teaspoon almond extract
- 3/4 cup rhubarb one large piece, chopped
- 1 cup strawberries chopped
- 1/4 cup brown sugar for the top
Instructions
- Preheat the oven to 400 degrees F. In the bowl of an electric mixer, cream together the butter, sugar, and oil until smooth.In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture.
- Toss the chopped rhubarb and strawberries with 1 tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in.
- Place paper muffin liner in your muffin tins. Use a 1/4-cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin.
- Bake for 12-14 minutes until golden on top.
Notes
- If the batter is too thick due to thick yogurt, stir in an additional 1/4 to 1/2 cup yogurt to achieve the proper batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20muffins
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 143kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 123mg | 5% |
| Potassium | 83mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 35mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
