Strawberry Rhubarb Muffins
These Strawberry Rhubarb Muffins combine sweet strawberries and tart rhubarb for the best summer dessert or breakfast! They're gluten-free, easy to make, and so soft and fluffy! The muffins are also freezer-friendly and great for meal prep as well!
- Total Time45 minutes
- Yield12 muffins 1x
- DietGluten-Free
Ingredients
- 2 cups Bob’s Red Mill 1:1 gluten-free flour (or all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1/2 cup cane sugar
- 1/4 cup avocado oil
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/2 cup Greek yogurt
- 3/4 cup milk (I use unsweetened cashew or almond milk)
- 1 cup diced fresh strawberries
- 1 cup diced fresh rhubarb
- 1-2 tbsp turbinado sugar (optional)
Instructions
- Preheat your oven to 400°F and line a 12-muffin pan with paper muffin liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, and ground cinnamon. Set aside.
- In a large bowl, whisk together eggs, cane sugar, avocado oil, vanilla extract, and fine sea salt until well mixed and creamed.
- Whisk in Greek yogurt. Add milk and whisk again.
- Add the dry ingredients to the wet ingredients and whisk until just combined. A few lumps are ok. This batter should be fairly thick.
- Finally, add diced strawberries and rhubarb, and fold them in.
- Spoon the batter into your prepared muffin cups, filling them to the top.
- Sprinkle each with about ½ tsp of turbinado sugar if desired.
- Bake in the preheated oven at 400F for 5 minutes.
- Without opening the oven, lower the temperature to 350F and bake for another 22-25 minutes. The muffins should be slightly golden on top, and a toothpick inserted in the middle of one should come out clean.
- Take them out of the oven and let them cool in the pan for 5-10 minutes before carefully taking them out. Finish cooling them on a wire rack. Enjoy!
Notes
The turbinado sugar on top is optional but recommended because rhubarb is a very tart fruit and the muffins don’t have much sugar inside, so the extra sugar on top really complements it.
Storing: Wait for the muffins to cool completely before storing. Store them in an airtight container in the fridge for 3-4 days. You can also freeze them in a freezer bag or a freezer-safe container for 3-5 months.
Reheating: Reheat the refrigerated muffins in a preheated oven at 300F on a small baking sheet for about 10 minutes.
Defrosting: Defrost your muffins in the fridge overnight, at room temperature for about an hour, or in the oven if you have a defrost setting. You can also reheat them from frozen, but it will take longer, and you may need to cut them in half towards the end to warm up the middle.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Muffins
- Method: Oven
- Cuisine: American
Would you like to save this recipe?
Find it online: https://thehealthfulideas.com/strawberry-rhubarb-muffins/