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strawberry rhubarb muffin
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5 from 2 votes

Strawberry Rhubarb Muffins

Sweet Strawberries meet tart rhubarb and create a delicious early summer treat bursting with flavor! 
Course Breads
Cuisine American
Keyword baking, muffin, muffins, strawberry rhubarb muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 177kcal
Author Kelly Pugliano

Ingredients

  • 2 cups flour
  • ½ cup sugar
  • ½ teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 3-4 large strawberries diced
  • 1 -2 small stalk rhubarb leaves cut from top and stem diced
  • ¼ cup coconut oil
  • 1 cup milk
  • 2 eggs
  • 1 ½ teaspoon vanilla extract
  • 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.

Nutrition

Serving: 1Servings | Calories: 177kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 197mg | Fiber: 1g | Sugar: 10g