Strawberry Rhubarb Muffins Recipe
These strawberry rhubarb muffins are sweet, slightly tart, and bursting with juicy fruit in every bite. A hint of orange and warm ginger adds depth, making them a delightful treat for breakfast or tea time. Soft, golden, and easy to make in one bowl.
Equipment
- 12-cup muffin pan
- Paper muffin liners (or cooking spray)
- Mixing bowls (large and medium)
- Electric hand mixer
- Measuring cups
- Measuring spoons
Ingredients
- ½ cup orange juice
- ½ cup melted butter
- ¼ cup brown sugar
- 1 large egg
- ½ cup white sugar
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 ½ cups finely chopped rhubarb
- ½ cup chopped fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, beat together the melted butter, orange juice, brown sugar, and egg with an electric mixer until well combined.
- Gently stir in the chopped rhubarb and strawberries. In another bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground ginger.
- Add the dry ingredients to the wet mixture and stir until just combined—avoid overmixing, as the batter will be stiff.
- Divide the batter evenly among the muffin cups, filling each nearly to the top.
- Bake for 25 to 30 minutes, or until the tops spring back when lightly touched.
- Let the muffins cool in the pan for at least 10 minutes and serve.
Notes
- Use fresh rhubarb for the best texture; if using frozen, thaw and drain excess liquid first.
- Chop rhubarb and strawberries into small, uniform pieces to ensure even baking.
- To enhance flavor, add ½ teaspoon of vanilla extract or orange zest to the wet ingredients.