Description
Delightful muffins bursting with the flavors of fresh strawberries and tangy rhubarb, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup rhubarb, chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt until well combined.
- Mix the melted butter, milk, eggs, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Fold in the chopped strawberries and rhubarb until evenly distributed.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before serving.
Notes
These muffins are best enjoyed warm or at room temperature. They freeze beautifully for later enjoyment!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg