Strawberry Rhubarb Muffins

22 May

My sweet little nephew was recently dedicated at our church. After the service, our family had a big celebration brunch. My sister-in-law asked if I could bring muffins to the gathering and I knew these strawberry rhubarb muffins would be the perfect spring treat. Strawberries and rhubarb compliment each other perfectly and the oatmeal crumble topping gives it a little crunchy texture and adds wonderful fiber to the beginning of your day!


Strawberry Rhubarb Muffins

Yields 15-18 muffins; recipe adapted from Showfood Chef



1 Cup All-purpose Flour
1 Cup Whole Wheat Flour
1/3 Cup Brown Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
1 Cup Buttermilk
1 Stick Butter, melted
1 Teaspoon Vanilla
1 Cup Chopped Strawberries
1 Cup Chopped Rhubarb (about 3 stalks)
1/2 Cup Rolled Oatmeal
1/2 Cup Flour
1/4 Cup Brown Sugar
1/4 tsp. cinnamon
pinch of nutmeg
pinch of salt
1/2 stick Butter, melted
  1. Preheat oven to 400 degrees and line muffin tins.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt. Set aside.
  3. In a small bowl, whisk together the eggs, then the buttermilk, butter and vanilla. Mix the wet ingredients into the dry ingredients, fold to combine, then add the fruit and gently fold to combine.
  4. Spoon into lined muffin tins. Fill about 3/4 full.  Set aside and make the crumble.
  5. In a small bowl, mix the oatmeal, flour, sugar, cinnamon, nutmeg and salt together.
  6. Pour in the melted butter and stir with a fork into a crumble texture. Use to top muffins. Bake for 20 minutes and let cool for 10 minutes before serving. Enjoy.

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