Best Strawberry Rhubarb Muffins Recipe: A Special Technique Makes "Rhuberry" Muffin Magic by Elisa Schmitz

Each summer, I make my husband a new dessert recipe using rhubarb. Growing up in Minnesota, where he ate rhubarb right out of the garden, he loves this fabulous "fruit" (that's actually a vegetable). Rhubarb is high in fiber and antioxidants, along with the other health benefits of rhubarb, so it's a huge win when including it in various dessert recipes.

That's especially true when you pair rhubarb with strawberry. Strawberries add sweetness to balance rhubarb's tartness, creating the perfect sweet-tart "rhuberry" flavor combination (plus, check out the health benefits of strawberries). I've made strawberry rhubarb crisp and strawberry rhubarb cake, among other rhubarb strawberry desserts, and they're all wonderful. But after making these strawberry rhubarb muffins, I'm not sure I can do any better. This is the best rhubarb strawberry dessert we've ever had. My husband affectionately calls them rhuberry muffins and says they are pure magic. We agree that they're simply a summer must!

The secret to these amazing rhubarb strawberry muffins is in the maceration. I recently shared how I rediscovered the art (and science) of macerating strawberries. Macerating strawberries (and other fruit and vegetables, including rhubarb) is a way of softening them without having to cook or bake them. You simply combine the fruit with sugar then let it soak until the fruit releases its juices and becomes soft and tender. You can then use the fruit in dessert or snack recipes – including these incredible muffins – and you can use the syrup as an ice cream topping, in a refreshing drink, etc.!

Here's what you need to gather so you can enjoy these divine rhuberry muffins with macerated strawberries and rhubarb: fresh strawberries, fresh rhubarb, granulated sugar, butter, eggs, sour cream, vanilla extract, fresh lemon juice, flour (all-purpose or gluten-free), almond flour, baking powder, baking soda, salt and cinnamon. The chopped walnuts are optional, but highly recommended. The maceration softens the rhubarb and strawberries to the point where they almost melt into the pastry, and the muffins are moist without the "wetness" that you can get when you bake strawberries that haven't been macerated. Seriously, magic!

These beautiful muffins are not the easiest recipe I've ever made (you need three mixing bowls), but boy, are they worth the effort. The sweet-tart flavor, the moist and tender inside, the crisp and chewy muffin tops, the heady aroma ... I could go on and on. But I'd rather just go bake another batch right now. I hope you enjoy these magical muffins as much as we do!

Cuisine: American
Prep Time: 30 minutes
Cook Time: 18 to 25 minutes (ovens vary)
Total Time: 48 to 55 minutes
Servings: 30

Ingredients

• 3 cups fresh strawberries, diced
• 3 cups fresh rhubarb, diced
• 2 1/4 cups granulated sugar (divided)
• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 4 large eggs, at room temperature
• 2 cups sour cream (or plain Greek yogurt)
• 4 teaspoons vanilla extract
• 1 1/2 tablespoons lemon juice (fresh is best)
• 3 cups flour (all-purpose or gluten-free flour)
• 1 cup almond flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts (optional)

Here's how to make it:

1. In a medium mixing bowl, add the rhubarb and strawberries. Add 1/4 cup sugar and stir to thoroughly combine. Set aside until fruit has released its juices, about 20 to 30 minutes.
   
2. In a large mixing bowl, add the melted butter, eggs and the rest of the sugar (2 cups). Whisk to thoroughly combine (mixture should be smooth).
   
3. Add the sour cream, vanilla and lemon juice. Whisk until mixture is smooth. (Instead of sour cream, you could use plain Greek yogurt.)
   
4. In another medium mixing bowl, add the flour, almond flour, baking powder, baking soda, salt and cinnamon. Whisk to combine. (To make these muffins gluten-free, use gluten-free flour.)
   
5. Add the dry ingredients to the wet ingredients and stir until just combined (do not over-mix).
   
6. Stir the fruit mixture gently then strain it into a bowl, capturing the syrup. Add just the fruit to the batter and fold in until just combined. Fold in the chopped walnuts, if using.
   
7. Spoon the batter into muffin tins that have been sprayed with cooking spray or lined with baking liners. Each muffin well should be mostly full in order to make a beautiful muffin top. (This recipe makes about 30 muffins, but you also could make a combination of muffins and a small loaf. If making a loaf, keep in mind that baking time will be different.)
   
8. Bake in a preheated 400-degree F oven for about 18 to 25 minutes (ovens vary) or until a toothpick comes out clean. Allow muffins to cool for a few minutes in the pan before carefully removing them to a cooling rack to completely cool.
   
9. Store leftovers in an airtight container (in the refrigerator or freezer lasts longer) and reheat in the microwave.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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