STRAWBERRY-RHUBARB MUFFINS
While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge. Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland. This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter. Doing so not only draws out excess moisture from the strawberries, but also gets a head start on breaking down the fibrous rhubarb. This recipe calls for an ample amount of sugar, which balances the tartness of the rhubarb and helps create wonderfully browned and chewy muffin tops. Finally, the cornmeal in this recipe adds great texture and gives the muffins a rustic finish. Opt for medium-grind or stone-ground cornmeal, if you can find it, but fine cornmeal works well, too.
Provided by Lidey Heuck
Categories breakfast, snack, quick breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and line a standard muffin tin with paper liners. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)
- Combine the strawberries and rhubarb in a medium bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (1 cup plus 3 tablespoons), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream, vanilla and lemon zest, and whisk just until smooth.
- In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)
- Transfer the fruit mixture to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.
- Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
- Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. The muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.
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Asmatullah Ehsass
[email protected]I made these muffins for my family and they loved them.
Eric Guajardo
[email protected]These muffins are the perfect way to use up fresh strawberries and rhubarb.
niaz ahmed
[email protected]These muffins are easy to make and they taste amazing. I will definitely be making them again.
Yo M
[email protected]I love the combination of strawberries and rhubarb in these muffins. They're so moist and flavorful.
Zaara Faiz
[email protected]These muffins are delicious! The streusel topping is the perfect finishing touch.
Ash Raja
[email protected]I followed the recipe exactly and the muffins turned out great. They're so light and fluffy. The strawberry and rhubarb flavors are a perfect balance.
Rawan Abd
[email protected]These muffins are the perfect way to use up fresh strawberries and rhubarb. They're so easy to make and they taste delicious.
Jenisha Sherrod
[email protected]I made these muffins for my family and they loved them. They're so moist and flavorful. The streusel topping is the perfect finishing touch
Shafqat Kolachi
[email protected]These muffins are easy to make and they taste amazing. I will definitely be making them again.
Afzal Bhatti
[email protected]I love the combination of strawberries and rhubarb in these muffins. They're so moist and flavorful.
Larue Laster
[email protected]These muffins are delicious! The streusel topping is the perfect finishing touch.
Sarfraz abbasi
[email protected]I followed the recipe exactly and the muffins turned out great. They're so light and fluffy. The strawberry and rhubarb flavors are a perfect balance.
Themidiclorian
[email protected]These muffins are the perfect way to use up fresh strawberries and rhubarb. They're so moist and flavorful. I love the streusel topping.
Nasim Shaikh
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved them. They're so easy to make and they taste delicious.
MD Tufajool
[email protected]These muffins are amazing! They're so moist and flavorful. The strawberry and rhubarb flavors are a perfect combination. I'll definitely be making these again.