Strawberry Rhubarb Muffins

These muffins have it all! They are soft and light, with tangy rhubarb flavour and sweet strawberries throughout. The perfect spring bake!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a 12 tin muffin liner with 12 liners and set aside. Pre-heat the oven to 375℉. Roughly chop the strawberries and rhubarb and set aside.

Step 2

In a medium-sized bowl, add the flour, baking powder, vanilla pudding powder, baking soda, and salt. Mix together and set aside.

Step 3

In a large bowl, add oil, buttermilk, vanilla, eggs, lemon zest, and white sugar. Whisk together until combined and smooth.

Step 4

Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.

Step 5

In the bowl with the fresh strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 6

Add the strawberries and rhubarb and mix in a few times.

Step 7

Evenly divide the batter between 12 muffin liners.

Step 8

Evenly sprinkle extra white sugar on top. This will give you a nice crisp bakery-style muffin top we all love.

Step 9

Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.