Description
Experience the best of spring with these ultra-moist muffins. The tangy snap of fresh rhubarb meets the sun-ripened sweetness of strawberries in a tender, yogurt-based crumb, finished with a crunchy brown sugar crust and a hint of almond.
Ingredients
For the Muffin Batter
- 2 cups all-purpose flour (+ 1 tbsp for coating fruit)
- 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- 1/4 cup softened butter, 1/4 cup vegetable oil
- 3/4 cup sugar, 1 large egg, 1 cup plain yogurt, 1/2 tsp almond extract
- 3/4 cup diced rhubarb, 1 cup chopped strawberries
For the Topping
- 1/4 cup brown sugar
Instructions
Prep: Preheat oven to 400°F. Line a muffin tin.
Cream: Beat butter, oil, and sugar until smooth. Whisk dry ingredients in a separate bowl.
Wet Mix: Add egg, yogurt, and almond extract to the butter mixture; beat until incorporated.
Combine: Fold dry ingredients into wet until just combined. Do not over-mix.
Fruit: Toss rhubarb and strawberries with 1 tbsp flour, then gently fold into the batter.
Bake: Fill liners using a 1/4-cup scoop. Sprinkle with brown sugar. Bake at 400°F for 12–14 mins.
Notes
Bakery Secret: 400°F heat triggers leavening immediately for high-domed tops.
Flour Toss: Coating fruit in flour prevents them from sinking to the bottom.
Storage: High moisture means these should be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18
- Sodium: 215
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 32
Keywords: strawberry rhubarb muffins, spring breakfast recipes, moist yogurt muffins, bakery style muffin tops