Strawberry Rhubarb Muffins

These strawberry rhubarb muffins always turn out tender and moist with the perfect sweet-tart flavor combination. Perfect for potlucks and picnics.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 226 Calories

Ingredients

• 1 egg
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup orange juice
• 2.5 cups all-purpose flour
• 0.5 cup white sugar
• 0.25 cup brown sugar
• 0.25 teaspoon ground ginger
• 0.5 cup melted butter
• 1.5 cups finely chopped rhubarb
• 0.5 cup chopped fresh strawberries

Recipe Instructions

Step 1

Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.

Step 3

Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Spoon batter into the prepared cups, filling almost to the top.

Step 4

Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 to 30 minutes. Cool in the pans for at least 10 minutes before removing them.