Strawberry-Rhubarb Muffins

Published Date: April 20, 2021

Total Time: 40 minutes (active preparation) + 10 minutes cooling (plus optional cooling to room temperature)

Yield: 12 muffins

Difficulty: Easy

Introduction

These vibrant Strawberry-Rhubarb Muffins marry the bright tartness of rhubarb with the sweet juiciness of strawberries, creating a seasonal breakfast or snack with a tender crumb and golden, caramelized tops. The balanced flavor profile—tangy yet sweet—makes them ideal for spring gatherings or casual mornings.

Ingredients

For a 12-muffin batch, adjust as needed for size/quantity.

Fresh Fruit

• 1 cup (170g) small-diced fresh strawberries (about 6 oz)

• 1 cup (113g) small-diced fresh rhubarb (about 4 oz; trim tough ends first)

Wet Ingredients

• 1¼ cups (250g) granulated sugar

• 8 tablespoons (113g) unsalted butter, melted and slightly cooled to room temperature

• 2 large eggs, room temperature

• 1 cup (227g) sour cream (or substitute with vanilla Greek yogurt, reduced by 1 tsp)

• 1 teaspoon vanilla extract

• Zest of 1 lemon (about 1 tbsp zest)

Dry Ingredients

• 1½ cups (192g) all-purpose flour

• ½ cup (60g) medium-grind or fine cornmeal (adds texture; use fine for a smoother finish)

• 2 teaspoons baking powder

• 1 teaspoon kosher salt

• ¾ teaspoon baking soda

• ¼ teaspoon ground cinnamon

Topping

• 1 tablespoon Demerara or turbinado sugar (for sprinkling; coarse sugar for texture)

Tools

• 12-cup standard muffin tin

• Paper liners (recommended) or nonstick cooking spray

• Medium mixing bowls (2)

• Large mixing bowl

• Fine-mesh strainer (for draining fruit)

• Ice cream scoop or large spoon

• Paring knife (for releasing muffins)

• Wire cooling rack

• Measuring cups/spoons

• Oven thermometer (optional, for accuracy)

Detailed Preparation Steps

Step 1: Preheat Oven & Prepare Tin

• Preheat oven to 400°F (200°C). Ensure oven racks are in the lower-middle position for even heat distribution.

• Line the muffin tin with paper liners. If not using liners, lightly spray the tin with nonstick cooking spray and tap to remove excess.

Step 2: Macerate Fruit & Prepare Wet Base

• In a medium bowl, toss diced strawberries and rhubarb with 1 tablespoon sugar. Let sit for 5–10 minutes to release natural juices (maceration enhances flavor and controls moisture).

• In a large bowl, whisk together 1¼ cups sugar, melted butter, and room-temperature eggs. Whisk vigorously for 30–45 seconds until pale yellow, glossy, and smooth (avoid overwhisking to prevent air bubbles).

• Add sour cream, vanilla, and lemon zest. Whisk gently until combined—no need to overmix here.

Step 3: Combine Dry Ingredients

• In a second medium bowl, sift (or whisk) all dry ingredients: flour, cornmeal, baking powder, salt, baking soda, and cinnamon. Sifting ensures even leavening and removes lumps.

• Add dry ingredients to the wet mixture in 3 additions, mixing with a spatula until just combined (batter should have a few visible lumps—overmixing causes toughness).

Step 4: Drain & Fold in Fruit

• Transfer the macerated fruit to a fine-mesh strainer over a bowl. Gently press with a spoon to drain excess liquid (discard or save for cocktails/compotes).

• Add drained fruit to the batter and fold with a spatula until just incorporated (preserves fruit texture).

Step 5: Fill Tins & Bake

• Use an ice cream scoop or large spoon to divide batter into liners, filling each nearly to the top (batter will be thick and heaped).

• Sprinkle tops with Demerara sugar for a caramelized finish.

• Bake for 18–23 minutes. Rotate the tin halfway through for even browning. Check doneness: Insert a toothpick into the center—clean with a few moist crumbs, and the top springs back when pressed.

Step 6: Cool & Release

• Let muffins cool in the tin for 10 minutes. Use a paring knife to cut apart any fused tops, then run the knife under the edges to loosen.

• Transfer to a wire rack; cool completely (30 minutes) before serving.

Culinary Tips & Tricks

• Fruit Substitutions: Thawed, drained frozen rhubarb (diced) works; reduce maceration time.

• Leavening Adjustment: For lighter muffins, reduce baking powder to 1 tsp and baking soda to ¼ tsp (per 2 cups dry ingredients).

• Sugar Reduction: Lower total sugar to 1 cup if desired (balance tartness with sweetness).

• Baking Time: For doubled recipes, bake 20–25 minutes; adjust if oven temperature is uneven.

User Feedback & Reviews

• “Drain the fruit liquid! Mix with tequila/ice for a boozy cocktail.”

• “Reduce baking powder to 1 tsp + ¼ tsp baking soda—muffins rise evenly.”

• “Use paper liners! Spray isn’t enough—liners prevent tearing.”

• “Double the recipe! I subbed Greek yogurt for sour cream and added lemon juice. Thawed frozen rhubarb works too.”

“Delicious! The Demerara top adds professional crunch. Follow the cooling tip: cut tops before they set!”

— Adapted for clarity and technical precision, with user-inspired improvements.