Strawberry Rhubarb Sour Cream Muffins

The combination of strawberries and rhubarb in these muffins is absolutely incredible! Every bite is soft and full of sweet strawberry and tangy rhubarb, leaving you wanting more. You will love them!

These are SUCH a treat! Strawberry rhubarb has got to be one of my favourite pairings. They compliment each other so well.

These muffins are super simple to make and are sour cream based. The sour cream is a key ingredient helping keep these muffins soft on your counter for the days to come.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using in these strawberry rhubarb muffins!

• Butter – Unsalted butter works best for baking. This is going to be melted for the muffins.
• Rhubarb - I used bright pink rhubarb for that pop of colour in the muffins. Regardless of the colour, it will still be delicious. Rhubarb stalks that is older may be more stringy, so you can consider peeling them if they are tough.
• Cornstarch – Helps to create that tender crumb.
• Strawberries - I used fresh strawberries. Frozen won't work as you have to slice them!
• Sour cream - A key ingredient in these muffins that helps them stay extra soft! I used a full fat sour cream.
• Oil – I used a flavourless oil. Makes the muffins more moist.

Step by step instructions

Here is how to make and bake these Strawberry Rhubarb Sour Cream Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Melt the butter and allow it to cool as you prep the rest of your ingredients.

Step 2 - Slice the strawberries and rhubarb. Wash and dry the strawberries and rhubarb (not completely so it's still a bit wet). Then slice them both about 1/4" and set aside.

Step 3 – Mix dry ingredients. In a small bowl, whisk together cinnamon, flour, salt, cornstarch, baking powder, and baking soda. Set aside.

Step 4 – Whisk wet ingredients. In a large bowl, whisk butter, oil, white sugar, eggs, sour cream, and vanilla. Whisk until well combined, for 2-3 minutes.

Step 5 - Add dry ingredients. Add the dry into the wet ingredients and using a spatula, gently fold until almost no dry streaks appear.

Step 6 - Toss fruit in flour. In the bowl with the strawberries and rhubarb, add 1 tbsp of flour and evenly distribute it around, coating the fruit evenly.

Step 7 - Mix the fruit into the bowl. Add the strawberries and rhubarb into the bowl and mix together until just combined and evenly distributed.

Step 8 - Scoop. Add the batter into your prepared muffin liners filling them all the way to the top. This is important to get that nice muffin dome we love! Add some extra berries and sugar on top if desired.

Step 9 - Bake. Bake the muffins at 425°F for 5 minutes, then lower the temperature to 375 and continue baking for 15-20 minutes.

The muffins are ready when a toothpick inserted comes out clean with no wet batter. Once ready, allow to cool and enjoy!

These muffins are best enjoyed day of or within the next 3 days. Store them in an airtight container in your fridge for up to 1 week.

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Mixing the dry ingredients in a separate bowl is very important. This way you evenly distribute the levening agents before adding it into the wet ingredients, so all muffins rise evenly. 
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Only mix the dry ingredients halfway in before adding in the strawberries and rhubarb, this will help prevent you from over-mixing.

FAQ

How thin should I slice my strawberries and rhubarb?

I sliced mine pretty thin, about 1/4" roughly. If your strawberries and/or rhubarb is sliced thick, the muffins will be heavy and won't rise as much. 

Why is my rhubarb tough and stringy?

Rhubarb stalks that are older in the season are tougher and tend to be more stringy. You can peel the stalks if that's the case.

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