Strawberry Rhubarb Muffins
By L'OCA
This recipe stars the classic duo of strawberries and rhubarb in delicious handheld form…
45 min cook time
Serves 12
Why we like it
Just like apple and cinnamon, strawberry and rhubarb play really well with each other, especially in the form of a freshly baked pie. But they also get along great in a handheld muffin you can take on-the-go!
The juicy strawberries add a luscious sweetness, while the rhubarb brings a delightfully tangy twist, yielding a perfectly balanced morning pick-me-up or an afternoon indulgence.
And if you feel like tipping the scales to add more sweetness and texture, garnish the muffins with a sprinkle of streusel or crumb topping.
Ingredients
Preparation Notes
Show of hands… how many of us grow rhubarb in their own garden??
If you put your hand up, you probably know that this low maintenance perennial vegetable is harvested around mid-summer.
To make these muffins, and other tasty treats year-round, don’t be afraid to use frozen rhubarb.
During harvest time, cut your rhubarb stalks into 1cm pieces and store in a zip-top bag in the freezer for up to a year.
Making the recipe
Step 1
Dry Ingredients
- Place rack in centre of the oven.
- Preheat over to 350ºF.
- In a bowl, combine the flour, brown sugar, baking soda, baking powder, salt, and cardamom together. No need to sift because we’ll be using a whisk to combine everything.
Step 2
Wet Ingredients
- In another bowl, whisk together the eggs, oil, buttermilk, vanilla extract, orange zest, and orange juice.
Step 3
Dry Into Wet
- Slowly add all of the dry ingredients to the wet ingredients at once, but avoid overmixing to prevent gluten formation.
Step 6
Bake
- Bake for 30-35 minutes, or until the top of the muffins spring back when pressed, or an inserted toothpick comes out clean.
Step 7
Cool
- Remove from the oven and let cool for 5 minutes.
- Then, remove muffins from tin and let them fully cool on wire rack.
