Strawberry and Rhubarb Muffins

These strawberry and rhubarb muffins are so easy to make and are bursting with fresh fruity flavour! They come together quickly and produce delicious, café quality results every time. Plus these muffins also freeze really well, making them a great way to use up fresh strawberries and rhubarb when in season.

Course Breakfast, Morning Tea

Cuisine American, Australian

Dietary & Allergen Dairy Free, Gluten Free Option, Nut Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 254kcal

Author Sally

Equipment

Ingredients

1 egg
125 ml canola oil
1 teaspoon vanilla extract
zest of 1 lemon
60 grams brown sugar
113 grams white sugar
300 grams plain flour
2 teaspoons baking powder
185 ml dairy free milk such as oat milk, soy milk or almond milk
1 tablespoon plain flour for tossing fruit
120 grams fresh strawberries chopped
100 grams rhubarb finely chopped
demerara sugar for topping

US Customary - Metric

Instructions

Preheat the oven to 220°C (425°F) and line a 12-hole muffin tin with paper liners.
In a large bowl, whisk together the egg, oil, vanilla, lemon zest, brown sugar, and white sugar until smooth.
Sift in the plain flour and baking powder. Gently fold the mixture, slowly adding the almond milk, until just combined. Be careful not to overmix, the batter should be slightly lumpy.
In a separate bowl, toss the chopped strawberries and rhubarb with the tablespoon of flour. This helps prevent them from sinking into the batter.
Gently fold the fruit into the batter until just evenly dispersed.
Divide the mixture evenly between the muffin cases, filling them quite full. Sprinkle the tops with demerara sugar.
Bake for 5 minutes, then reduce the oven to 180°C (350°F) and bake for a further 15–20 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool slightly before serving.

Video

Notes

Gluten Free Option: Replace the flour with a good quality 1-1 gluten free flour that already contains xanthan gum such as Bobs Red Mill (the blue packet).

Storage Instructions: Store cooled muffins in an airtight container for 2-3 days in a cool, dry location. To freeze, wrap each muffin individually in plastic wrap and store in an airtight container or freezer bag for up to 3 months.

Nutrition