Can I freeze rhubarb and strawberry muffins?

Yes! These muffins freeze beautifully. Simply place them in an airtight container or freezer bag and store them for up to 3 months. Reheat in the oven for best results.

How do I prevent my muffins from being too dense?

To avoid dense muffins, don’t overmix the batter. Mix until just combined, as overmixing can lead to tough muffins.

Can I use frozen rhubarb and strawberries?

Absolutely! Just thaw and drain excess liquid before adding them to the batter. This prevents the muffins from becoming soggy.

Where can I find fresh rhubarb?

Fresh rhubarb is typically available in grocery stores and farmers’ markets during late spring and early summer. Look for bright red stalks with firm texture.

Rhubarb and Strawberry Muffins: 5 Easy Steps to Springtime Bliss

Rhubarb and Strawberry Muffins

Print Recipe

A sweet-tart treat that celebrates springtime flavors! These tender and moist muffins are made with fresh rhubarb and strawberries, offering a perfect balance of tangy and sweet. Perfect for breakfast, brunch, or an afternoon snack.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup diced fresh rhubarb (about 2 medium stalks)
1 cup diced fresh strawberries (about 6–8 medium berries)
1 ½ cups all-purpose flour (or oat flour for gluten-free)
¾ cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted (or plant-based butter for vegan)
2 large eggs (or flax eggs for vegan)
½ cup buttermilk (or dairy-free alternative)
1 teaspoon vanilla extract
Optional: Streusel topping made from oats, brown sugar, and butter

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In another bowl, combine the melted butter, eggs, buttermilk, and vanilla extract. Stir until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the diced rhubarb and strawberries, ensuring they’re evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle a streusel topping over the batter.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.

Notes

For best results, use fresh, seasonal rhubarb and strawberries.
Freeze leftover muffins in an airtight container for up to 3 months. Reheat in the oven for best results.

Keywords: rhubarb and strawberry muffins, springtime muffins, rhubarb recipe, strawberry muffins

Find it online: https://catsoxe.com/rhubarb-and-strawberry-muffins/