This is a deliciously versatile muffin recipe that bakes up moist and cake-like. It can be made with almost any fruit. Don’t substitute for the buttermilk. It’s the reason that this recipe works so well!
Makes one dozen muffins.
8 tbls. unsalted butter
1 1/4 cups sugar
1/2 tsp. salt
2 large eggs
2 cups AP flour (+ 1 tbls. for fruit)
2 tsp. baking powder
1/2 cup buttermilk
1 cup strawberries, 1 cup rhubarb
- Place paper liners in your muffin pan and preheat the oven to 375F.
- Prepare the fruit. Rinse, hull, and cut strawberries into small pieces. For rhubarb,
cut off any ugly ends and using a paring knife, peel off tough strings. Cut into small, 1 inch pieces. Toss the fruit with 1 tbls. of flour. - Cut the butter into pieces and, using an electric mixer, cream with the sugar and salt until it is light and fluffy.
- Continue to beat and add eggs, one at a time.
- Add flour and baking powder. Add buttermilk.
- Fold in the fruit.
- Spoon into the muffin cups and bake at 375F for 30 minutes.
Notes:
-Other variations that are wonderful: blueberry (with a little bit of nutmeg), blackberries and lemon, just plain strawberry
-Adapted from How to Bake, a wonderful baking resource.
Small Potatoes 
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