Most years, I can tell when Spring has truly arrived by the perennial vegetables that start poking their heads through the leaves layered on my garden. With our relocation last fall, I don’t have a garden established yet. No perennial vegetables are poking up through the warming dirt to announce the end of winter and the beginning of Spring. The appearance of rhubarb in my previous gardens was always a welcome sight. This year, I had to rely on fresh rhubarb appearing in the grocery store to be convinced that Spring had sprung.
Now that the weather is cooperating and we are getting some Spring-like temperatures, it is time to take advantage of the availability of the seasonal rhubarb and make some good things with it. Strawberries are often paired with rhubarb and while the berries may not be in season right here and right now, they are readily available year round. Kelly is my rhubarb lover. These muffins were a breakfast hit with her.
Strawberry-Rhubarb Muffins
Strawberry & Rhubarb Muffins (adapted from foodandwine.com)
Active Time: 35 minutes, Total Time: 1 hour, 20 minutes, Makes 24 muffins
Ingredients:
- 3 cups all-purpose flour
- 3/4 cup turbinado sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick plus 2 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 3/4 cups (about 12 ounces) diced strawberries
- 1 3/4 cups (about 1/2 pound) diced fresh rhubarb
- 1 teaspoon finely grated lemon zest
Mise en Place!
Directions:
Preheat the oven to 375°F and position the rack in the lower third of the oven. Coat 24 regular muffin cups with nonstick baking spray or use muffin liners. In a large bowl, mix the flour with the 3/4 cup of sugar, the baking powder, baking soda, and salt. In another large bowl, beat the butter with the eggs until everything is well combined.
Everything is ready to go!
Fold the dry ingredients and the buttermilk into the butter & egg mixture in 2 alternating additions.
Mix up the batter.
Fold in the strawberries, rhubarb, and lemon zest.
Add the strawberries, rhubarb & zest.
Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar.
Add the batter to the muffin tins.
Bake the muffins for 20 to 30 minutes, until they are golden on top and a toothpick inserted in the center of a muffin comes out clean.
Bake the muffins.
Transfer the muffins to a rack to cool before serving.
Kelly gave them 2 thumbs up!
Strawberries and rhubarb are a combination that goes well together! ~Linda
Strawberry-Rhubarb Muffins (adapted from foodandwine.com)
Active Time: 35 minutes, Total Time: 1 hour, 20 minutes, Makes 24 muffins
Ingredients:
- 3 cups all-purpose flour
- 3/4 cup turbinado sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick plus 2 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 3/4 cups (about 12 ounces) diced strawberries
- 1 3/4 cups (about 1/2 pound) diced fresh rhubarb
- 1 teaspoon finely grated lemon zest
Directions:
Preheat the oven to 375°F and position the rack in the lower third of the oven. Coat 24 regular muffin cups with nonstick baking spray or use muffin liners. In a large bowl, mix the flour with the 3/4 cup of sugar, the baking powder, baking soda, and salt. In another large bowl, beat the butter with the eggs until everything is well combined. Fold the dry ingredients and the buttermilk into the butter & egg mixture in 2 alternating additions, then fold in the strawberries, rhubarb, and lemon zest.
Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar. Bake the muffins for 20 to 30 minutes, until they are golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool before serving.