Strawberry Apple Rhubarb Muffins

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Some days require baking for sanity purposes. I almost opted for pie when I found myself hoarding strawberries and rhubarb. I decided I wanted to use similar flavors, but in a fluffier, softer sense. These muffins are very lightweight. They’re sweet, tender, moist, tasty!

I love to incorporate apples with strawberries and rhubarb both. Its sweetness balances the tartness of rhubarb wonderfully.  There’s a large unpredictability when it comes to store-bought strawberries. The apple works nicely with the sweetness of the berries, but if the strawberries turn out to be more sour than sweet, the apple still offers great balance.

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Strawberry Apple Rhubarb Muffins

Yields about 18 average sized muffins

Ingredients:

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ tsp. fresh grated nutmeg
¼ tsp. ground cinnamon
¼ cup (4 tbsp.) unsalted butter, softened
¼ cup vegetable oil
½ cup cane sugar
1 egg
6 oz. vanilla yogurt (I used soy yogurt)
½ tsp. almond extract
¾ cup rhubarb, chopped into small bite-size pieces
¾ cup honeycrisp apples, diced small
1 cup fresh strawberries, diced small
dark brown sugar (about ¼ cup)

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Directions:

Preheat your oven to 425°. Line your muffin tin with paper liners, or lightly grease with oil. Set aside.

Whisk the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a bowl until evenly blended.

In the bowl of your stand mixer, add the butter, oil, and sugar. Cream together until light and fluffy (2-3 minutes).

Add the egg, yogurt, and almond extract to the butter mixture. Mix at a medium-high speed until thoroughly combined, but still light and airy. Add the flour mixture until just combined.

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Use a wooden spoon or spatula to fold the rhubarb, strawberries, and apples into the batter, just until incorporated.

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Spoon the batter into you prepared muffin pan, filling each up about two-thirds full. Sprinkle the top of the batter with a small pinch of the dark brown sugar.

Bake for 12-14 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Transfer to a cooling rack, but feel free to begin eating as soon as you can handle the muffins.

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9 responses to “Strawberry Apple Rhubarb Muffins

  1. Hi – not sure when you add the flour?

  2. what a pretty sight! thanks for the eye feast. happy sunday :)

  3. YUM! Julie, yours muffins looks pefrect! I love rhubarb, strawberries and apples :)

  4. I’d love to bake with rhubarb but unfortunately we don’t get them here. Your muffins look most delicious!!

    • I hear you – it’s always a little disheartening to find recipes that include ingredients that can’t be found locally… I think these particular muffins would fare well even without the rhubarb. You could sub in a little more apples and/or strawberries. :)

  5. I love the sound of strawberry, apple and rhubarb muffins, these look so delicious!

  6. I wish I could find rhubarb around here; I don’t think I’ve ever tried it

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