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Strawberry Rhubarb Muffins

4

45 min

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins Photo 1

Time

45 min

Serving

12 persons

Calories

226

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
These moist strawberry rhubarb muffins have a subtle hint of orange that complements the tang of the rhubarb. Delicious!

Ingredients

  • butter: 0.5 cup (melted)
  • orange juice: 0.5 cup
  • brown sugar: 0.25 cup
  • egg: 1 piece
  • ½ cups finely chopped rhubarb: 1 piece
  • fresh strawberries: 0.5 cup (chopped)
  • ½ cups all-purpose flour: 2 piece
  • white sugar: 0.5 cup
  • baking powder: 2 tsp
  • salt: 0.5 tsp
  • ground ginger: 0.25 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.
    Strawberry Rhubarb Muffins Photo 2
  2. Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
    Strawberry Rhubarb Muffins Photo 3
  3. Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Spoon batter into the prepared cups, filling almost to the top.
    Strawberry Rhubarb Muffins Photo 4
  4. Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 to 30 minutes. Cool in the pans for at least 10 minutes before removing them.
    Strawberry Rhubarb Muffins Photo 5

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