Strawberry Rhubarb Muffins
Supersoft brown sugar muffins with crunchy bakery-style domes, dotted with bits of vanilla poached rhubarb and sweet strawberry.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g or 2 stalks rhubarb (halved or sliced into thirds)
- ½ cup water
- ½ cup brown sugar
- 1 vanilla bean
- ½ cup butter (unsalted and softened, 113g)
- 1 cup brown sugar (200g)
- ¼ tsp baking soda
- 1 ½ tsps baking powder
- ½ tsp fine sea salt
- 1-2 tsps ground cinnamon
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 ¼ cups all purpose flour (270g)
- ½ cup plus 2 tablespoons buttermilk or kefir (155g)
- 100 g strawberries (diced)
- Turbinado sugar (for the tops)
Instructions
- 1
Set the water, brown sugar and vanilla bean in a pot. Cook until it begins to boil and the sugar is dissolved, then lower to a simmer. Add the rhubarb and keep the heat on for 2 minutes. Turn off the heat and let cool to room temperature.
- 2
Make the muffin batter:
- 3
In a bowl, beat together the butter and brown sugar until light and fluffy, at least 3 minutes. Add the baking soda, powder, salt, vanilla and cinnamon and beat to combine. Add the eggs and beat until mixture is light and airy.
- 4
Add the flour and with the mixer on, slowly pour in the buttermilk and beat to combine.
- 5
Dice the rhubarb into small chunks and add it and the strawberries to the batter. Use a rubber spatula to gently fold them in.
- 6
Cover with plastic wrap and set in the fridge for 2 hours or overnight.
- 7
Bake the muffins:
- 8
Preheat the oven to 400 F. Line two muffin pans with muffin liners, alternating the liners placement - you’ll have six liners in each pan.
- 9
Scoop the muffin batter into the pan, each muffin cup will be nearly full with batter. Sprinkle ½ tablespoon of turbinado sugar on top.
- 10
Bake for 20-25 minutes until tops spring back showing a done middle.