Strawberry Rhubarb Muffins
Supersoft brown sugar muffins with crunchy bakery-style domes, dotted with bits of vanilla poached rhubarb and sweet strawberry.
Servings 12 muffins
Ingredients
For the poached rhubarb:
- 100 g or 2 stalks rhubarb halved or sliced into thirds
- ½ cup water
- ½ cup brown sugar
- 1 vanilla bean
For the muffins
- 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
- 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.
- Make the muffin batter:
- 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.
- Add the flour and with the mixer on, slowly pour in the buttermilk and beat to combine.
- Dice the rhubarb into small chunks and add it and the strawberries to the batter. Use a rubber spatula to gently fold them in.
- Cover with plastic wrap and set in the fridge for 2 hours or overnight.
- Bake the muffins:
- 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.
- Scoop the muffin batter into the pan, each muffin cup will be nearly full with batter. Sprinkle ½ tablespoon of turbinado sugar on top.
- Bake for 20-25 minutes until tops spring back showing a done middle.