Strawberry Rhubarb Muffins Recipe

Brown sugar muffins that are very soft on the inside and crunchy on top, topped with bits of vanilla-poached rhubarb and sweet strawberry.

For the poached rhubarb: – 100 g or 2 stalks rhubarb halved or sliced into third – ½ cup water – ½ cup brown sugar – 1 vanilla bean For the muffin – ½ cup butter unsalted and softened, 113g – 1 cup brown sugar 200g – ¼ tsp baking soda – 1 ½ tsps baking powder – ½ tsp fine sea salt – 1-2 tsps ground cinnamon – 1 tsp pure vanilla extract – 2 large egg – 2 ¼ cups all purpose flour 270g – ½ cup plus 2 tablespoons buttermilk or kefir 155g – 100 g strawberries diced – Turbinado sugar for the top




Put the vanilla bean, water, and brown sugar in a pot. Bring to a boil and stir in the sugar. Then turn down the heat and keep it there. 

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STEP  1 .

Turn the heat back on and add the rhubarb. Leave it alone until it's cool enough to touch. Make the muffin mix:  

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For at least three minutes, beat the butter and brown sugar together in a bowl until the mixture is light and fluffy. Mix in the vanilla, cinnamon, 

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baking soda, powder, salt, and beat until everything is well mixed. It will be light and airy after you add the eggs and beat it. 

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Now add the flour. With the mixer still running, slowly add the buttermilk and mix it in. Break up the rhubarb into little pieces and mix it in with the strawberries.  

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Fold slowly with a rubber spatula. Wrap it in plastic and chill overnight or two hours. Make muffins: Preheat oven to 400F. Change muffin liners between pans. 

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Each pan has 6 liners. Nearly fill muffin cups with batter. Place ½ tablespoon of turbinado sugar on top. Bake 20–25 minutes until tops spring back and center is done.  

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See Also

Brownie Baked Alaska Recipe