Strawberry Rhubarb Muffins

I'm always ready for brunch, and these Strawberry Rhubarb Muffins combine some of the best summer ingredients for the perfect brunch recipe. They're slightly tangy from the rhubarb, and sweet from the strawberries, and wonderful served warm with a little melty butter!

Looking for some more brunch inspiration? Check out these Sourdough Discard Cinnamon Rolls and these Strawberry Waffles for a few different options.

Ingredients

These muffins are great in the summer while the strawberries and rhubarb are fresh, but they also work well with frozen ingredients! Just make sure to thaw the frozen fruit before adding them to the mixture.

• Dairy-free yogurt: I love to use plain, dairy-free yogurt (or sour cream) while baking. If you don't have any on hand, you can use a dairy-free milk instead, but keep in mind you may need to allow the muffins to bake a little longer.
• Vegetable oil: this helps keep the muffins light and fluffy.
• Honey: the honey adds sweetness as well as moisture to the muffins.
• Orange zest: fresh orange zest adds a nice flavor to round out the sweetness of the strawberries and the tartness of the rhubarb.
• Vanilla extract: always! You can also make your own vanilla extract.
• Strawberries: fresh is best, but you can also use frozen. Just make sure to thaw them before adding to the batter, and discard any excess juices / liquid that separate from the berries. A small dice is best for the berries to mix into the batter.
• Rhubarb: again, fresh is best but frozen also works! Discard any excess juices / liquid that separates from the fruit. Make sure these are cut into small, ½ inch pieces (or smaller, if you prefer), so they mix into the muffin well.
• Turbinado sugar: this gives a nice crunch to the top of the muffin, and I always recommend doing this! I like to use Sugar in the Raw, but you might have another type already in your pantry!

See full recipe below for detailed directions.

Instructions

These muffins come together in just a few easy steps, so you're well on your way to a delicious brunch!

Combine granulated sugar and liquid ingredients in a large bowl. Whisk to combine.

Whisk together dry ingredients in a medium bowl.

Gently fold in strawberries and rhubarb. You want to avoid streaking or crushing the fruit, if possible.

Fill lined muffin cups ¾ full with batter and sprinkle with turbinado sugar.

Once your muffin cups are full, they're ready to bake! These muffins are best served warm, right from the oven with a little melty butter or fresh jam.

Hint: If you have too much muffin batter, it's better to make one or two extra muffins in another pan than to overfill the muffins. If they're overly full, they may spill over the actual muffin cup and start to get seriously messy.

Equipment

Muffins are one of the easiest recipes you can make. You'll need a few mixing bowls, a whisk, spatulas, and a 12-cup muffin tin. I like to make my own muffin liners (cut from 5x5 inch squares of parchment paper), but you can also use regular muffin cup liners.

Storage

Room Temperature Storage: Store muffins in an unsealed ziplock bag or a paper bag at room temperature for up to 3 days. They will start to get harder as they sit longer, but you can always put them in the microwave for about 30 seconds to soften them again.

Freezer Storage: Muffins also freeze very well. Once fully cooled, transfer the muffins to a freezer-safe ziplock bag and freeze. To reheat, just pop them in the microwave for 30-60 seconds and they'll be warm and soft again.