Print

Strawberry Rhubarb Muffins for Easy Breakfast Prep

A freshly baked strawberry rhubarb muffin with a golden-brown, textured top showing bright red fruit pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these moist, tart-sweet strawberry rhubarb muffins for a simple, grab-and-go seasonal breakfast during your busy week.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh rhubarb
  • 1 cup sliced fresh strawberries

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, combine the melted butter, egg, milk, and vanilla extract. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just moistened. Do not overmix; a few lumps are fine.
  5. Gently fold in the chopped rhubarb and sliced strawberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, toss the rhubarb and strawberries with 1 tablespoon of the measured sugar before folding them into the batter.
  • These muffins freeze well for future healthy breakfast options. Cool completely, then place in a freezer-safe bag for up to three months.

Nutrition

Find it online: https://dishicious.com/strawberry-rhubarb-muffin-seasonal-prep/