Description
Delicious and moist strawberry rhubarb muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour (+ 1 tablespoon to coat the berries)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, (softened)
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup plain yogurt
- 1/2 teaspoon almond extract
- 3/4 cup chopped rhubarb (one large piece)
- 1 cup chopped strawberries
- 1/4 cup brown sugar (for the top)
Instructions
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer, cream together the butter, sugar, and oil until smooth.
- In a separate bowl, combine the first four dry ingredients.
- Add the egg, yogurt, and almond extract to the sugar mixture and mix well.
- Slowly add the dry mixture into the wet mixture.
- Toss the chopped rhubarb and strawberries with 1 tablespoon flour.
- Add the rhubarb and strawberries to the batter and lightly mix in.
- Place paper muffin liners in your muffin tins.
- Use a 1/4-cup scoop to fill the liners.
- Sprinkle a little brown sugar on the top of each muffin.
- Bake for 12-14 minutes until golden on top.
Notes
- For best results, use fresh fruit.
- Can substitute yogurt with sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg