Strawberry rhubarb muffins are the perfect spring and early summer inspired brunch item! Your guests won’t be able to resist them.
Rhubarb will always hold a special place in my heart. It’s delicious, yes, but I used to pick rhubarb with my mom and grandpa during the hot summer months. Our family was always so excited when it was time to go help grandpa pick the rhubarb because we knew some crazy good strawberry rhubarb dessert was coming our way real soon!
But just as fun was going to grandpa’s house and playing all day long in the hot sun tossing water balloons at each other and rollerblading down the massive hills around town. I could never get enough. We always hit up the local bar on the way out of town for some burgers and fries and it always hit the spot. Always.
I have loved rhubarb for as long as I remember and that is why I have made it a point to plant rhubarb at each house we have moved into. Rhubarb (and the memories) make me so happy!
That is why I have already gotten started on my rhubarb creations and don’t intend to stop anytime soon. These strawberry rhubarb muffins are superb! My husband and kids also love them! To give it to you straight in the last week, I have made strawberry rhubarb oatmeal, dessert, and these muffins. The bliss is real!
Have you hopped on the strawberry rhubarb bandwagon yet? You should really consider it. This baked oatmeal was also so so delicious.
Summer is coming and that means there’s a lot more of these muffins coming. I especially love weekend brunches in the summer. I usually am up earlier than..well everyone and love creating a fabulous brunch for the fam.
Don’t get me wrong, sometimes I love making my tea and chilling out doing nothing until noon. But sometimes, I just love doing the brunch thing. I’m more of a savory breakfast person in that I love eggs and avo toast but throw in some worthy muffins and I’m game!
Strawberry Rhubarb Muffins
Ingredients
- 1/2 cup unsalted butter, melted
- pinch kosher salt
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 cup milk
- 1 tbsp white vinegar
- 1/2 cup plain greek yogurt
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup fresh strawberries, chopped
- 3/4 cup rhubarb, finely chopped
- zest of 1/2 lemon
Instructions
- Preheat oven to 350℉. Spray muffins tins with non-stick cooking spray and if using liners spray liners. In a small bowl, combine milk and vinegar, give it a stir, and let sit for 10 minutes.
- In a large bowl, combine the melted butter, salt, honey, vanilla, milk and vinegar, greek yogurt, and eggs. Whisk ingredients together well until smooth.
- Add the flours, baking powder, and baking soda. Stir to combine. Gently fold in the strawberries, rhubarb, and lemon zest.
- Transfer batter to muffin tins, aiming to fill each about 3/4 full. Bake for 25 minutes or until toothpick inserted into muffin comes out clean.
- Let muffins cool completely before removing from muffin tin or paper liners.
Notes
