Description
Delightful muffins bursting with sweet strawberries and tangy rhubarb, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup rhubarb, chopped
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix together the flour, sugar, baking powder, and salt until well combined.
- Combine the melted butter, milk, eggs, and vanilla extract in a separate bowl.
- Combine the wet ingredients into the flour mixture and stir gently until just combined.
- Fold in the chopped strawberries and rhubarb evenly into the mixture.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Cool for a few minutes before transferring to a wire rack.
Notes
Best enjoyed warm but can be stored for later.