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Soft, moist muffins bursting with sweet-tart strawberry and rhubarb, topped with a crunchy pecan and brown sugar topping. A perfect spring-summer treat that balances tangy and sweet flavors.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (plus 1–2 tablespoons for tossing fruit)
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (plus additional for topping)
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups strawberries, hulled and cut into pieces
  • 1 1/2 cups rhubarb, trimmed and cut into bite-sized pieces
  • 1/2 cup pecans, chopped
  • 1/4 cup cold butter

Instructions

  1. Preheat oven to 400°F (204°C).
  2. If using fresh strawberries, wash in salt water, hull, and cut into pieces.
  3. Trim rhubarb tops and ends, slice lengthwise, then chop into small bite-sized pieces.
  4. If using frozen fruit, measure frozen, then thaw completely, drain excess liquid, and pat dry.
  5. Toss rhubarb and/or thawed fruit with 1-2 tablespoons all-purpose flour to absorb excess moisture, if desired.
  6. In a large bowl, whisk together 2 1/4 cups flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  7. In a separate bowl, beat egg, buttermilk, oil, and vanilla extract until smooth.
  8. Pour wet mixture into dry ingredients and stir just until combined and no dry flour remains.
  9. Gently fold cut strawberries and rhubarb into batter to evenly distribute without smashing the fruit.
  10. Line muffin pans with liners or spray with baking spray.
  11. Fill each muffin cup about two-thirds full with batter.
  12. In a small bowl, mix pecans, brown sugar, and a little cinnamon. Cut in cold butter with a pastry cutter or fingers until crumbly.
  13. Sprinkle the pecan-brown-sugar topping evenly over each muffin cup.
  14. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  15. Cool muffins in pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Muffins are best fresh and warm, but freeze well for up to three months for later enjoyment., If no buttermilk is available, substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit for a few minutes. Alternatively, thin plain yogurt with milk until pourable., For a different topping, try a streusel made from 1 cup sugar, 2/3 cup flour, 1 teaspoon cinnamon, and 1/2 cup cold butter cut until crumbly., Add warming spices like nutmeg, ginger, or cloves along with cinnamon for a fall twist., Other fruits like blackberries, peaches, or nectarines can replace strawberry and rhubarb., To prevent soggy bottoms when using frozen fruit, thaw fully, drain, pat dry, and toss in flour before folding into batter., Pecans in topping can be substituted with walnuts or almonds, or omitted for a simpler sweet topping.

Nutrition

Find it online: https://gingerbaking.com/strawberry-rhubarb-muffins/