Berries & Rhubarb Muffins
A simple muffin recipe with tons of appealingflavors and textures! These berries and rhubarb muffins are packed withmoist,chunky and tangy textures.
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.
Notes
Plain yogurt can be replaced with sour cream.
Nutrition
Calories: 142kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 145mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 101IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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