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Strawberry Rhubarb Muffins

A simple strawberry rhubarb muffin recipe that's perfect for spring and early summer breakfasts.

Course Breakfast
Cuisine American
Keyword breakfast, muffins, rhubarb, strawberry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

  • 1 1/4 cups all-purpose white flour
  • 3/4 cup white whole wheat flour
  • 1/2 cup dark brown sugar
  • 1/8 cup white sugar
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • 1 cup chopped strawberries
  • 2 stalks rhubarb {chopped}
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Toppings

  • 6 tbsp chopped pecans
  • 3 strawberries {sliced}

Instructions

  1. Chop strawberries and the stalks of of rhubarb. Mix with white sugar and set aside.

  2. Mix dry ingredients in a bowl - white and wheat flour, brown sugar, baking soda, and salt.

  3. Mix the wet ingredients in a mixer on low - eggs, vanilla, applesauce, and oil.

  4. Add the dry ingredients slowly in batches, mixing only to combine. Stir in the chopped strawberries + rhubarb + sugar mixture.

  5. Add batter to a greased muffin tin and top each muffins with 1/2 teaspoon chopped pecans and one strawberry slice.

  6. Bake at 350 degrees for 18-20 minutes, until a knife comes out clean.