Strawberry-Rhubarb Muffins

I love it when our local Farmer’s Market opens for the summer season, and today they had local, fresh strawberries and rhubarb. So, it’s time for Strawberry-Rhubarb Muffins.

These muffins have a crunchy rhubarb topping, and are loaded with strawberries and rhubarb. They have a refreshing flavor you’re going to love.

Let’s BAKE!

INGREDIENTS

MUFFINS

1/2 cup finely chopped strawberries
1/2 cup buttermilk
2 eggs
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1 cup unbleached flour
2/3 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced rhubarb, 1/2-inch slices
1/2 cup chopped strawberries, 1/2-inch pieces
1/3 cup chopped walnuts, toasted

TOPPING

1 teaspoon softened butter
2 tablespoons turbinado sugar
2 tablespoons finely chopped rhubarb
1/2 teaspoon ground cinnamon

DIRECTIONS

MUFFINS

Preheat oven to 400º F. Grease bottoms only of 12-cup muffin tin. Mash and press 1/2 cup finely chopped strawberries through fine sieve (getting about 2 Tbsp. juice); set aside. In a medium blow, whisk together buttermilk, eggs, oil, vanilla, and the 2 Tbsp. of strawberry juice that was set aside; add brown sugar whisking until combined; set aside. In large bowl whisk together unbleached flour, whole wheat pastry flour, baking powder, baking soda, and salt; stir in 1 cup chopped rhubarb, 1/2 cup chopped strawberries, and walnuts. Stir in buttermilk mixture until just combined (do not overmix). Fill prepared muffin tin cups with about 1/3 cup (#12 cookie disher scoop) of the muffin batter. They should be 2/3 full.

TOPPING

In a small bowl, combine softened butter, turbinado sugar, 2 Tbsp. finely chopped rhubarb, and cinnamon. Sprinkle evenly over tops of muffin batter.

Bake at 400º F. for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean (or internal temperature is 210-degrees F.). Remove from the oven, let cool for about 5 minutes, then lift each muffin from the bottom of the muffin tin to let out steam (this will help prevent soggy bottoms). After 5 minutes, remove from muffin tin and cool completely on wire rack.