We are anxiously waiting for summer to arrive in Upstate NY. The gardens have been cautious with their growth for fear of a surprise cold snap, but Mother Nature has been kind and now plants are on overdrive to blossom. It’s also the perfect time to sign up for your local Farm CSA box. If you haven’t tried one yet, you really should. They are really fantastic and provide so much lovely fresh produce each week to use for creating new recipes. The first new recipe on our plate this early summer is for Strawberry Rhubarb Muffins!
The strawberries in the local CSA’s are so incredibly sweet they taste like candy and the rhubarb, which is most often tart, has a slight sweetness to it as well, giving a wonderfully balanced flavor. One little food fact I learned this year about rhubarb – this long pinkish-red stalk of goodness is actually a vegetable and not a fruit. Did you know that? I didn’t! It’s part of the buckwheat family!
Rhubarb is also easy to freeze for later use. I chopped mine into small pieces and placed in a single layer on a wax paper covered cookie sheet. I placed that in the freezer for about an hour, then poured the frozen bits into a zip lock baggie, labelled with the date and put back in the freezer. Rhubarb has a high water content so beware when you defrost as it will become mushy. The best way to use this frozen is to definitely bake with it. The moisture will be an added bonus to your cakes, cookies and bread.
This recipe for Strawberry Rhubarb Muffins came out moist and bursting with flavor. The first batch did not last long at all and I had to make a second. They will keep in an airtight container for only a few days before turning moldy. How do I know this? Well, the second batch was also enjoyed, just not as fast as the first. There were 2 left on the counter and when I went to grab one noticed it a tad fuzzy! Next time, I will try freezing the baked muffin and will report how that turns out…but in the meantime, let’s make some muffins!
Strawberry Rhubarb Muffins
- 2 cups flour
- ½ cup sugar
- ½ tsp. kosher salt
- 1 Tbsp. baking powder
- 3-4 large strawberries diced
- 1 small stalk rhubarb diced
- ¼ cup coconut oil
- 1 cup milk
- 2 eggs
- 1 ½ tsp. vanilla
- Raw sugar
- Preheat oven to 400 degrees.
- In a large bowl, combine dry ingredients and whisk until well combined.
- In a 2 cup (or larger) measuring cup or separate bowl, combine coconut oil, milk, eggs and vanilla.
- Pour wet ingredients into dry ingredients and blend with whisk 20 strokes. It’s ok if the batter is lumpy.
- Grease a 12-cup muffin tin (or use cupcake liners) and fill each cup 2/3 full. Top with chopped strawberries and rhubarb. Sprinkle with raw sugar.
- Bake 12-15 minutes or until toothpick tests done.
- Makes 12 muffins.
This is the USA Muffin pan I use for muffins or cupcakes. It’s already coated and baked goods just pop out when done. Love USA pans! This is an affiliate link, so if you decide to add it to your collection, then I receive a few cents to add to the coffee fund. Thank you!
If you like this muffin recipe, then I know you’ll want to give these a try too:
Below are a few more affiliate links for items I use in my kitchen to help baking a little easier! If you purchase through these links, you don’t pay any more than usual, but I do earn a small commission that goes back to help support this website.