Ingredients
Scale
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- Combine the chopped strawberries and rhubarb with 1/4 cup of sugar in a mixing bowl and let sit for 10 minutes.
- Whisk together the remaining granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Mix the flour, baking powder, baking soda, and salt in another bowl.
- Add the dry ingredients to the wet mixture, stirring just until incorporated.
- Fold in the buttermilk and macerated strawberries and rhubarb.
- Fill muffin cups about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Notes
Macerate the fruit for extra flavor. Use almond milk for dairy-free muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg