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Strawberry Rhubarb Muffins

These strawberry rhubarb muffins are a delightful combination of sweet and tangy flavors, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chopped rhubarb
  • 1 cup chopped strawberries
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla powder

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the oil, milk, egg, and vanilla powder until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chopped rhubarb and strawberries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra sweetness, sprinkle a little sugar on top of the muffins before baking. These muffins freeze well for up to 3 months.