Strawberry Rhubarb Muffins
These muffins have it all! They are soft and light, with tangy rhubarb flavour and sweet strawberries throughout. The perfect spring bake!
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 tsps baking powder
- 1/2 teaspoon sea salt
- 3/4 cup strawberries chopped
- 3/4 cup rhubarb diced in quarters
- 2 eggs room temperature
- 1 cup white sugar
- 1/2 cup vegetable oil
- 3/4 cup buttermilk room temperature
- zest of 1 lemon
- 1 tbsp vanilla
- 1 tbsp vanilla pudding or cornstarch
- Sugar on top
Instructions
- Line a 12 tin muffin liner with 12 liners and set aside. Pre-heat the oven to 375℉. Roughly chop the strawberries and rhubarb and set aside.3/4 cup strawberries, 3/4 cup rhubarb
- In a medium-sized bowl, add the flour, baking powder, vanilla pudding powder, baking soda, and salt. Mix together and set aside.2 cups all purpose flour, 1 teaspoon baking soda, 2 tsps baking powder, 1/2 teaspoon sea salt, 1 tbsp vanilla pudding
- In a large bowl, add oil, buttermilk, vanilla, eggs, lemon zest, and white sugar. Whisk together until combined and smooth.2 eggs, 1 cup white sugar, 1/2 cup vegetable oil, 3/4 cup buttermilk, zest of 1 lemon, 1 tbsp vanilla
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the fresh strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
- Add the strawberries and rhubarb and mix in a few times.
- Evenly divide the batter between 12 muffin liners.
- Evenly sprinkle extra white sugar on top. This will give you a nice crisp bakery-style muffin top we all love.Sugar on top
- Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.