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Strawberry Rhubarb Muffins
Strawberry Rhubarb Muffins
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Tender, moist strawberry rhubarb muffins with a perfect sweet-tart flavor. Ideal for potlucks and picnics.
Ingredients:
  • 0.5 cup melted butter
  • 0.5 cup orange juice
  • 0.25 cup brown sugar
  • 1 egg
  • 1.5 cups finely chopped rhubarb
  • 0.5 cup chopped fresh strawberries
  • 2.5 cups all-purpose flour
  • 0.5 cup white sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground ginger
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare your 12-cup muffin pans by greasing them or lining with paper cups.
  • In a bowl, use an electric mixer to blend melted butter, orange juice, brown sugar, and egg until smooth. Gently fold in rhubarb and strawberries.
  • Mix together flour, sugar, baking powder, salt, and ginger in a bowl. Add to the egg mixture and gently stir until just combined and the batter is thick. Spoon batter into the prepared muffin cups, filling nearly to the brim.
  • Bake in the preheated oven for 25-30 minutes or until muffin tops spring back when lightly pressed. Let cool in the pans for at least 10 minutes before removing.

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