Fresh picked strawberry rhubarb muffins are the epitome of goodness in goodness out. June may be my favorite time of year as my garden overflows with fresh tart rhubarb and sweet juicy strawberries. As the saying goes, what grows together goes together, so it's only natural to bake these two friends into a spring treat.
While my garden is small it produces enough fresh picked berries and rhubarb to make a batch of these large bakery style muffins. Certainly, you can bake them into smaller muffins by adjusting the baking time. Whatever size you choose do not skimp on the level of ingredients. To elevate the flavor and nutrition of these goodies I add a few secret elements. Do you bake with almond flour and milk powder? How about almond emulsion? Let's discuss a few of these components.
Fresh Picked Strawberry Rhubarb Muffin Ingredients
- Milk Powder enhances flavor, contributes to a light fluffy texture and boosts protein content.
- Almond flour adds a warm nutty texture and also boosts protein content.
- Almond emulsion adds a more robust almond flavor that won't bake-out.
- Fresh strawberries and rhubarb are freshest from your own garden or farm market
The making of these fresh picked strawberry rhubarb muffins is pretty standard. First, whisk the dry ingredients together and then in a separate bowl whisk the wet. Then, pour the wet ingredients into the dry. Now, switch to a rubber spatula and start stirring to moisten the dry ingredients, but don't go too far. The worst thing you can do is over mix the batter. So, when you still see a few steaks of dry flour it's time to toss in the strawberries and rhubarb. Gently fold them in and that is it. You will have a light and fluffy muffin.
I hope you will give this fresh picked strawberry-rhubarb breakfast treat a try. Let me know, if you do. Oh, and BTW...all those magic ingredients are readily available at the local grocery store/Walmart.
PrintFresh Picked Strawberry Rhubarb Muffins
- Total Time: 35 minutes
- Yield: 6 large muffins 1x
Description
Fresh picked strawberry rhubarb muffins are light and fluffy filled with garden goodness and an extra boost of protein.
Ingredients
1 ½ cups all-purpose flour
½ cup sugar
¼ cup almond flour
1 tablespoon dry milk powder
2 ½ teaspoons baking powder
½ teaspoon fine sea salt
1 egg lightly beaten
¾ cup milk
⅓ cup vegetable oil
½ teaspoon almond emulsion or extract*
¾ cup small dice fresh rhubarb
½ cup sliced strawberries plus additional for garnish
2 tablespoons brown sugar
¼ teaspoon cinnamon
Instructions
- Heat oven to 400F. Line 6-count large bakery style muffin tin or 12-medium-sized muffin cups with paper liners.
- Sift flour into a large bowl. Add sugar, almond flour, milk powder, baking powder, and salt; whisk well.
- In another bowl, whisk egg, milk, oil and almond flavoring until blended. Pour wet ingredients into dry. With a rubber spatula, stir ingredients until you see a few streaks of unmixed flour.
- Add in rhubarb and strawberries and gently fold in until remaining dry ingredients are moistened. Do not over-mix.
- Fill muffin tins two-thirds full. Mix brown sugar and cinnamon; sprinkle evenly over batter.
- Stem and slice additional strawberries in half and place on top of each muffin.
- Bake for 20 minutes or until golden brown and wooden pick test comes out clean.
Notes
*If you are not a fan of almond feel free to substitute 1 teaspoon of vanilla extract
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: quick breads
- Method: oven
- Cuisine: American
Keywords: muffins, strawberry-rhubarb, breakfast, brunch, spring menu, fresh picks
Lanie
Oh your strawberries look so delicious! These muffins must be amazing 💕
★★★★★
Lisa
I hope you will give them a try. Do you plant a garden? I just have a few strawberry plants tucked into a rock garden and mother nature seems to take very good care of them.
Sherry Ricci
I like that these don't have alot of sugar or oil. Do you think substituting white whole wheat flour or whole pastry flour would work? We have rhubarb too, I was happy that we could find a variety that grows down south!
Lisa
I love cutting back on sugar and oil. I think substituting some, but not all the all-purpose flour with white whole wheat would work fine. I'd probably do 1/2 cup to start just to keep the muffins as light as possible. I think you could even cut the sugar back to 1/3 cup and be fine.