Strawberry Rhubarb Muffins
Strawberry rhubarb muffins are the perfect spring and early summer inspired brunch item! Your guests won't be able to resist them.
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
Recipe adapted from Half Baked Harvest.