They’re sweet, they’re tart… they’re not healthy.
But, if you’re looking for a great summer muffin recipe, these will not disappoint.
My dad and I used to get a big Fed-Ex envelope full of rhubarb sent to us every summer from my aunt in Wisconsin. We would immediately cut up the rhubarb and make a strawberry-rhubarb pie. This is one of my favorite summer memories 🙂
If you’ve never tried rhubarb before, it’s a very tart fruit that looks like red celery. I could never just take a bite out of rhubarb (although some people can). Mixing the rhubarb with strawberries is the perfect way to add sweetness but keep the prominent rhubarb flavor. It’s a match made in heaven.
I’m visiting my dad in Florida this weekend and I thought the perfect treat to bring him would be something with rhubarb. A pie probably wouldn’t make it through the airport, but muffins would!
Strawberry Rhubarb Muffins with Oatmeal Crumble Topping
2 cups flour
1/3 cup brown sugar
1 TBS baking powder
1/4 tsb baking soda
1/2 tsp salt
1 cup buttermilk
1 stick butter
1 tsp vanilla
3 cups chopped fruit (you can divide the 3 cups however you like- I did 1.5 cups each of strawberries and rhubarb, but you could do 1 cup of one and 2 cups of another. You could also use 2 completely different fruits- blueberries! raspberries! mulberries!)
Mix the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, mix eggs, buttermilk, butter, and vanilla.
Add the dry ingredients to the wet slowly and mix until incorporated. Add in the fruit. Spoon into muffin tins.
Oatmeal Crumb Topping:
1/2 cup flour
1/2 cup oatmeal
1/2 stick butter melted
1/4 cup brown sugar
Directions: mix all together until crumbly and sprinkle on top of muffins.
Bake at 400 degrees for 20 minutes