Strawberry Rhubarb Muffins


strawberry rhubarb muffinsThis 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

  1. Place paper liners in your muffin pan and preheat the oven to 375F.
  2. Prepare the fruit. Rinse, hull, and cut strawberries into small pieces. For rhubarb,chopped fruit 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.
  3. Cut the butter into pieces and, using an electric mixer, cream with the sugar and salt until it is light and fluffy.
  4. Continue to beat and add eggs, one at a time.
  5. Add flour and baking powder. Add buttermilk.
  6. Fold in the fruit.
  7. Spoon into the muffin cups and bake at 375F for 30 minutes.

-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.


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