Strawberry Rhubarb Muffins Recipe – A simple muffin recipe and tons of calls! These might be just the best muffins you’ll ever make … Moist, chunky, light, and tangy.
Homemade muffins
Before there was cake, there were muffins.
The muffins are like a unpretentious little snack. They pose as just about anything … Breakfast, dessert, a coffee companion. Muffins will be whatever you want them to be, and they will do it with grace.
Popularity often dictates food culture, but don’t let the current trend of the modern cupcake tempt you to snub this sweet little treat.
Remember, in the late eighties and early nineties, muffins were all the rage.
Remember the Seinfeld episode with Elaine and the muffin heads? Top of the muffin to you… Anyone?!? (I can hear cricket chirping in the silence.)
Muffins, as we know them, are a truly American invention popping up in books in the early 1900s. Hearty and rustic, yet light and tasty. They don’t need ice, or any other perfect ingredients.
Strawberry rhubarb
Muffins have the substance standing alone.
I admit, this isn’t the most original flavor combination I’ve ever come up with, but it is definitely worth while.
The classic duo of strawberries and rhubarb adds wonderful light flavors and creamy strawberry rhubarb yogurt muffins. Just look at bowls on these babies!
Yogurt is one of my favorite baking ingredients because it provides a kind of tart, like buttermilk, along with a moist, rich, creamy texture.
A good muffin stick (in my opinion) should be thick enough to “hold” the berries and rhubarb in place, yet offer a moist crumb once cooked.
This particular Strawberry Rhubarb Yogurt Muffins recipe “take the cake” and has become my favorite go-to recipe.
Homemade yogurt muffin ingredients
- All flour – Plus a little extra in the butter coats.
- Baking powder
- Bikabonat
- Salt
- Butter without salt – Soften so that it is easier to mix with other ingredients.
- Vegetable oil – Or your preferred cooking oil.
- Granulated sugar
- Big egg
- Plain Yogurt – Some yogurt is thicker than others, which makes the battery dry. The batter should be thick, but if it’s too thick (like flour instead of a batter) mix in another 1/4 – 1/2 cup yogurt.
- Almond extract – Added for extra flavor that compliments the strawberry and rhubarb.
- Cut rhubarb – This comes from about one large piece of fresh rhubarb.
- Chop strawberries
- Brown Sugar – This is for topping the muffins before cooking.
How To Make Strawberry Yogurt And Rhubarb Muffins
- Preheat the oven to 400 degrees F. Simply mix your wet and dry ingredients in separate bowls, (the egg, yogurt, and almond extract go with the sugar).
- Gently combine the dry mixture into the wet mixture.
- Toss the strawberries and rhubarb in a little bit of flour then add it to the muffin mixture and lightly mix it all together.
- Line your cupcake pan with some paper liners and use a scoop ¼ cup spoon into the batter.
- Lightly top each muffin with a little brown sugar before baking. Bake in the oven for 12 to 14 minutes until golden on top.
- Serve them hot and enjoy!
Find the complete (Printable) Yogurt Strawberry Rhubarb Muffins recipe below. Enjoy!
What to use these homemade muffins
Here are just a few things that you could do along with your muffins to finish your breakfast in strong!
Frequently asked questions
How long does this recipe last in the fridge?
These muffins can last in a tightly closed container in the refrigerator for up to 7 days, but can also stay out on the counter in a tightly closed container or ziplock bag for 2 to 3 days.
Can I freeze these muffins?
Yes, these small treats can be stored in the freezer for up to 4 to 5 months. When you are ready for them, allow them to thaw at room temperature.
How do you cut rhubarb for baking?
Start by cutting the thick rough ends, and then cut it like you would cut celery when you want smaller pieces.
Other Great Muffin / Breakfast Recipes
Strawberry Rhubarb Muffins Recipe
Strawberry Rhubarb Yogurt Muffins Recipe, a simple muffin recipe with tons of appeal! These might be just the best muffins you’ll ever make … Moist, chunky, light and tangy.
Portion: 20 muffins
Preheat the oven to 400 degrees F. In the bowl of an electric mixer, cream together butter, sugar, and oil until smooth.
In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Gently add the dry mixture to the wet mixture.Toss the chopped rhubarb with strawberries and 1 tablespoon flour. Add the rhubarb and strawberry to the batter and lightly mix in.
Place paper muffin liners in your muffin boxes. Use a 1/4 cup scoop to fill the liners. Sprinkle a little brown sugar on top of each muffin.
Bake for 12-14 minutes until golden on top.
NOTE: Some yogurt is thicker than others, which makes the battery dry. The batter should be thick, but if it’s too thick (like flour instead of batter) mix in another 1/4 – 1/2 cup yogurt.
Serve: 1muffin, Calories: 143kcal, Carbohydrates: 21g, Protein: 2g, Fat: 5g, Saturated fat: 4g, Cholesterol: 15mg, Sodium: 123mg, Potassium: 83mg, Fiber: 0g, Sugar: 11g, Vitamin A: 100IU, Vitamin C: 4.6mg, Calcium: 35mg, Make: 0.7mg
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