Nut Topped Strawberry Rhubarb Muffins Recipes

STRAWBERRY RHUBARB MUFFINS

Steps:

• Heat oven to 400 degrees.
• Mix flour, baking powder, sugar, and salt in a large bowl.
• Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
• Fold in rhubarb and sliced strawberries.
• Fill paper lined muffin tins 2/3 full with batter.
• Press a strawberry half gently into top of each muffin.
• Sprinkle tops generously with sugar.
• Bake until golden, about 20- 25 minutes.
• Cool before serving.

EASY STRAWBERRY RHUBARB MUFFINS

Steps:

• Preheat oven to 375˚F. Grease or line a standard 12 cup muffin tin with baking cups.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and ginger until combined.
• In a medium mixing bowl, whisk together eggs, brown sugar, white sugar, yogurt, buttermilk, vanilla extract, lemon zest, and vegetable oil until thoroughly combined.
• Stir the wet ingredients into the dry ingredients and mix until just combined.
• Gently fold in strawberries and rhubarb.
• Divide the batter evenly between each muffin cup (about 2-3 heaping large spoonfuls). You may have some leftover or you can add the extra batter to the cups for jumbo muffins.
• Bake on a center rack for 20-25 minutes, until tops are golden and bounce back when touched.
• Let cool in pan for 5 minutes and then transfer the muffins to a wire rack.