Are you in the mood for something delicious and utterly mouth-watering? If so, these Berries & Rhubarb Muffins are sure to hit the spot! The perfect combination of sweet and tart flavors gives these muffins a unique and scrumptious taste. Moist on the inside with crispy edges — it’s next-level goodness that will have you coming back for more. Whether you’re looking for a special treat or an energy boost throughout your day, this recipe is definitely worth trying out. Get ready to enjoy every single bite!
Contents
How Long Can You Store These Muffins in The Fridge?
These muffins can be stored in an airtight container in the fridge for up to 7 days, but they can also be kept on the counter for 2 to 3 days in an airtight container or ziplock bag.
Is It Possible to Freeze These Muffins?
Yes, these little treats can be frozen for up to 4 to 5 months. Allow them to thaw at room temperature when you’re ready to use them.
What Should You Serve with These Homemade Muffins?
Here are a few things you could make to go with your muffin to round out your breakfast!
- Yogurt Tiramisu
- Lemon Loaf Cake
- Strawberry Loaf Cake
- Pumpkin Donuts
- Cream Puffs
- Sugar-Free Chocolate Chip Cookies
- Fruity Oatmeal Cookies
- Raspberry Smoothie Bowl
- Strawberry Ice Cream
How Should You Cut Rhubarb for Baking?
Start by cutting off the thick rough ends, then chop it like you chop the celery into smaller chunks.
Top Tip
Some yogurts are thicker than others, resulting in a dry batter. If the batter is too thick (like dough instead of a batter), add an additional ¼ – ½ cup of yogurt.
An excessive amount of baking powder and baking soda flattens the muffins and bakes over the sides of the baking pan. Always remember that when it comes to leavening, less is more. Only 1 teaspoon of baking powder and 1 teaspoon of baking soda are required for 2 cups of all-purpose flour.
More Dessert Recipes
Berries & Rhubarb Muffins
Ingredients
- 2 cups all-purpose flour plus 1 tbsp (divided)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup fresh strawberries hulled and chopped
- ½ cup fresh rasphberries roughly chopped
- ¾ cup rhubarb chopped
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup unsalted butter softened
- 1 cup plain yogurt
- 1 large egg
- ½ tsp almond extract
- ¼ cup brown sugar
Instructions
- Preheat your oven to 400 °F.
- Line 20 cups of 2 standard-sized muffin tins with paperliners.
- In a bowl, add 2 cupsof the flour, baking soda, baking powder andsalt and mix well.
- In another bowl, add the berries, rhubarb and remaining flour and toss to coatwell.
- In the bowl of an electric mixer, add the granulated sugar, oil and butter and beatuntil smooth.
- Add the yogurt, egg and almond extract and beat until well combined.
- Slowly add the flour mixture and mix until just combined.
- Gently,fold in the berry mixture.
- Place the mixture into the prepared muffin cups evenly andsprinkle each with brownsugar.
- Bake for about 12-14 minutes or until a toothpick inserted in the centercomes out clean.
- Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
- Then invert the muffins onto a wire rack tocool completely before serving.
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