Description
These tender, sweet-tart muffins combine juicy strawberries and zesty rhubarb for a nostalgic American breakfast treat. Perfect for seasonal baking, they use pantry staples and require just 40 minutes to go from start to crusty golden top.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon, optional
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/3 cup neutral oil
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream
1 tablespoon vanilla extract
1 cup sliced strawberries
1 cup sliced rhubarb
Instructions
Preheat oven to 425°F. Line 12-cup muffin tin with paper liners
Slice strawberries and rhubarb into 1/4-inch pieces
In a bowl, whisk flour, cornstarch, baking powder, baking soda, cinnamon (if using), and salt
In another bowl, mix melted butter, oil, sugar, eggs, sour cream, and vanilla until smooth
Combine wet and dry ingredients just until incorporated
Fold in sliced strawberries and rhubarb
Divide batter into prepared tin, top with fruit, and sprinkle with cinnamon and sugar if desired
Bake 10 minutes at 425°F, then reduce heat to 375°F and bake 12–14 minutes
Notes
For gluten-free version, substitute 2 1/2 cups almond flour
Cool melted butter before mixing to avoid dry texture
Store muffins in airtight container at room temperature for 2 days
Reduce sugar to 3/4 cup if using jam or fruit with higher natural sweetness
- Prep Time: 20
- Cook Time: 20
- Category: Drink
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 10g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg