The nice thing about Strawberry Rhubarb Muffins is that they freeze well and stay moist for several days in a covered container on the counter.
So, you can bake a full recipe, freeze half and consider breakfast made for the next few days!
Strawberry Rhubarb Muffins, combine the sweet and tart flavours of strawberries and rhubarb and are topped with cinnamon sugar.
For a nice variation, replace the strawberries with raspberries or additional rhubarb.
Strawberry Rhubarb Muffins
Print recipe| Serves | 24 |
| Inspiration | Robin Hood Baking Festival |
Ingredients
- 2 3/4 Cups all purpose flour
- 1 1/4 Cups brown sugar
- 1 1/4 Tsp baking soda
- 1/2 Tsp salt
- 1/2 cup butter (melted)
- 1 egg
- 1 cup buttermilk or soured milk
- 1 1/4 Cups chopped rhubarb
- 3/4 cups chopped strawberries
Topping
- 1 Tbsp brown sugar
- 1/2 Tsp cinnamon
Directions
| Combine the first four ingredients. Mix well. | |
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Combine melted butter, egg, buttermilk, rhubarb and strawberries in large mixing bowl.  | |
| Add dry ingredients. Mix thoroughly until dry ingredients are moistened. Spoon batter into prepared muffin pans. (greased or lined with silicon or paper muffin cups) | |
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Combine brown sugar and cinnamon. Sprinkle evenly on muffins.  | |
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Bake for 25 to 30 minutes or until top springs back when lightly touched.  | |