Touch of Spring ~ Strawberry Rhubarb Muffin Recipe

I don’t share a many recipes on the blog unless they are truly a favorite.  My daughter and I were hanging out this week and we decided to whip up a batch of our favorite strawberry rhubarb muffins, so I grabbed the camera so I could share the recipe with you!

Touch of Spring Muffins

If you’re not a fan of rhubarb, I encourage you to give these a try anyway.  My hubby thought he hated rhubarb, but he definitely approves of these!  If you really don’t like rhubarb, simply double your strawberries and omit the rhubarb. :)

Strawberry Rhubarb Muffins

Start by coarsely chopping your strawberries and rhubarb.  (There’s a reason this looks like a lot of fruit.  We tripled the recipe for our large family.)

Chopped Strawberries and Rhubarb

Grab your sugar.  (Do you like my label?  See how I organize my pantry and what labels I use here.)

Sugar

Mix up the dry ingredients.

Dry Ingredients

After beating the eggs and oil into the milk, pour it into the dry ingredients.

Touch of Spring Muffins in the Making

Mix just until the dough is moist.  I’ll warn you…this dough is very thick.  In fact, it’s the thickest muffin mix I’ve ever made.  Every time I make them I wonder if they’re going to be too tough, but they’re not.

Mixing the Dough

Fold in the fruit.

Folding in the Fruit

Scoop it into greased muffin pans (or have your little helper do it ;) ).

Filling the Muffin Pan

Muffin Dough in Pan

After filling muffin pans, top each muffin with a slice of strawberry and a sprinkle of sugar. Mmmm.

Homemade Strawberry Rhubarb Muffins

Bake at 375 for 22-25 minutes and this is what you get…

Strawberry Rhubarb Muffins Straight from the Oven

Oh, so delicious!

Strawberry Rhubarb Muffins

Enjoy them hot out of the oven with a touch of butter.

Homemade Strawberry Muffins

I hope you enjoy them as much as we do!  Check out some of my other favorite recipes here.

 

 

7 Responses to “Touch of Spring ~ Strawberry Rhubarb Muffin Recipe”

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  1. Charlie Benedick says:

    Thank you for this recipe! It looks nummy. Could I Pinterest this, if so, how?

  2. Morgan says:

    What a great way to use rhubarb! I want to try these, they look yummy.

  3. oh how wonderful! I would love one with my cup of tea this morning. Yum! I invite you to share this post at my Thursday Favorite Things blog hop ( you can link up through Saturday) Hugs!

  4. Amy R says:

    Ginny, I was wondering if you have ever tried to freeze these? I was thinking of making them ahead of time for Teacher Appreciation week. I bet these will be a lovely breakfast for them! Thanks!

  5. Katie says:

    Made these this evening for a coworker’s birthday tomorrow. They came out great! Another coworker is bringing in sparkling lemonade, which I think will pair perfectly. Thanks for the recipe!

  6. Debbie says:

    I made these this morning and they were wonderful! Thank you for the recipe. It was my first time using rhubarb. It will not be my last!

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