These Strawberry Rhubarb Muffins combine the sweetness of strawberries and the tang of rhubarb, creating a perfectly balanced, moist, and flavorful muffin. With a crumbly topping and just the right amount of spice, these muffins are a delicious treat for any time of day.
Ingredients
All purpose flour
Cups
2
Baking Powder
Tablespoons
3/4
Baking soda
Teaspoons
1/2
Salt
Teaspoons
1/4
Rolled oats
Cups
1/4
Vegetable oil
Cups
1/4
Applesauce
Tablespoons
1
Granulated sugar
Cups
1/2
Honey
Tablespoons
1
Eggs
2
Oat milk
Cups
1/2
Sour cream or unsweetened yogurt
Cups
1/3
Fruit filling & topping
Rhubarb
Cups
1/2
Strawberries, sliced
Cups
3/4
Granulated sugar
Tablespoons
1
Honey
Tablespoons
1
Cornstarch
Tablespoons
1-1 1/2
Lemon juice
Tablespoons
1 1/2
Orange juice
Tablespoons
1
Lemon zest
Teaspoons
1
Vanilla extract
Teaspoons
1
Almond extract
Teaspoons
1/2
Cinnamon
Teaspoons
1/2
Balsamic vinegar
Tablespoons
1
Ginger
Teaspoons
1/4
Crumb topping
Flour (Topping)
Cups
1/2
Granulated sugar (Topping)
Cups
1/2
Butter (Topping)
Tablespoons
4-6
Instructions
Preheat the oven to 420°F and prepare a muffin tin with liners or grease.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and rolled oats.
In a separate bowl, whisk together the vegetable oil, applesauce, granulated sugar, honey, and eggs.
Add the oat milk and sour cream (or yogurt) to the wet ingredients and mix until smooth.
In a small saucepan over medium heat, combine rhubarb, strawberries, granulated sugar, honey, cornstarch, lemon juice, orange juice, lemon zest, vanilla extract, almond extract, cardamom, cinnamon, balsamic vinegar, and ginger. Stir until thickened into a filling.
Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Fill the muffin cups halfway with the batter, then add a spoonful of the strawberry-rhubarb filling to the center of each muffin.
In a separate bowl, combine the flour, granulated sugar, and butter for the topping, using your fingers or a fork to form a crumbly texture.
Top the muffins with additional strawberry-rhubarb filling and the crumb topping.
Bake at 420°F for 8-10 minutes, then reduce the heat to 370°F and continue baking for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
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