Embrace Spring Flavors with these Strawberry Rhubarb Muffins


Embrace Spring Flavors with these Strawberry Rhubarb Muffins | Coupons.com

Rhubarb is one of those Spring delights that’s only in season for a little while, so use it while you’ve got it! These light and fluffy muffins pair rhubarb with tender and juicy strawberries for an easy treat that’s perfect when paired with a cup of tea.

The secret ingredient for fluffy muffins here is Greek yogurt! Try this tip with other flavors and you’ll be known as the Muffin Queen.

SHOP: Go from the oven straight to the party with this covered muffin pan from Macys. 

Embrace Spring Flavors with these Strawberry Rhubarb Muffins | Coupons.com

Strawberry Rhubarb Muffins

Makes 12
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients

  • 2 cups all purpose flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • 2 ½ teaspoons baking powder
  • 1 stick (1/2 cup) butter, melted
  • 1 cup sour cream or Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup diced rhubarb stalks
  • 1 cup diced strawberries
  • Cooking spray
  • Optional garnish: coarse sugar

Directions

Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or alternatively, line the muffin tins with paper muffin cups.

In a large bowl, mix together the flour, sugar, baking powder and baking soda.

Add the butter, sour cream, eggs and vanilla to the bowl and stir until just combined.

Fold in the rhubarb and strawberries.

Divide the batter evenly among the 12 muffin cups. Sprinkle with coarse sugar if desired.

Bake for 20-22 minutes or until tops are browned and a toothpick inserted into the center comes out clean.

Serve immediately, or store in an airtight container for up to 3 days.

Embrace Spring Flavors with these Strawberry Rhubarb Muffins


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