Strawberry Rhubarb Muffins

Rhubarb in the grocery store is a sure sign of Spring! I just discovered it this past weekend and couldn’t resist baking with it. Rhubarb always reminds me of visits to see my Grammie Abbott in Maine when I was a little girl. She made the most delicious Strawberry Rhubarb pie and I always remember her beautiful lattice work on the crust. I haven’t ventured out past pies with rhubarb and thought these muffins would be a great way to experiment with the classic combination of strawberry and rhubarb. The end result…moist, tart and absolutely delicious muffins!

Strawberry Rhubarb Muffins
  • 3 cups all-purpose flour
  • ¾ cup turbinado sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick plus 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1½ cups buttermilk
  • 1¾ cups diced strawberries
  • 1¾ cups diced fresh rhubarb
  • 1 teaspoon finely grated lemon zest
  1. Preheat the oven to 375 degrees and position the rack in the lower third of the oven. Coat a 12 cup muffin tin with nonstick baking spray.
  2. In a large bowl, mix the flour with the ¾ cup of sugar, the baking powder, baking soda and salt.
  3. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk, alternating additions, then fold in the diced strawberries and rhubarb and the grated lemon zest.
  4. Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar. Bake for 25-30 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool before serving.
  5. The muffins can easily be made ahead and stored in an airtight container overnight. Reheat for 5 minutes in a 375 degree oven if you want to serve warm.