Strawberry Rhubarb Muffins
Light and fluffy muffins studded with bits of fresh strawberry and rhubarb and topped with a cinnamon struesel.
Servings: 22
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3/4 cups diced rhubarb
- 3/4 cup diced strawberries
- 1 tablespoon melted butter
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees . Prepare two 12 cup muffin pans with paper baking liners or grease well.
- In a medium sized mixing bowl beat together the sugar, oil, egg vanilla, and buttermilk with a whisk until it's smooth and well blended.
- To this add the flour, baking soda, baking powder, and salt. Lightly stir the dry ingredients without disturbing the mixture below. Then stir again, mixing the dry ingredients with the wet until everything is just combined.
- Fold in the chopped rhubarb and strawberries. Fill muffin cups approximately 3/4 full.
- In a small bowl, mix together the melted butter, sugar, and cinnamon. Sprinkle about a teaspoon over each muffin.
- Bake at 350 degrees for 23-25 minutes or until domed and golden brown on top. Allow to cool for 5-10 minutes in the pan before removing.
Notes
Let the muffins cool completely before storing in an air tight container. These muffins will stay good for several days on the counter.
If freezing, let the baked muffins cool completely before wrapping individually in plastic wrap and then placing in a freezer bag. Will keep in the freezer for about a month. Let the muffins thaw completely before using.