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Strawberry Rhubarb Muffins
Sweet Strawberries meet tart rhubarb and create a delicious early summer treat bursting with flavor!
Ingredients
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
Instructions
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.