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Writer's pictureFrancesca Loomis

Bakery Style Strawberry Rhubarb Muffins

Updated: Aug 22, 2023

Muffins have always been a struggle for me. I actually ruined a pan because my crumble coat melted off and burned my pan beyond my ability to clean it. I stumbled upon The First Year who has perfected muffin baking so I thought I would give her recipe a try and I was not disappointed!


Here is a summary of her tips for the best muffins:

  • Weigh your flour

  • Let the batter rest before baking

  • Spread out the muffins in the tin, only using every other cup

  • Fill each liner to the very top with batter

  • Bake at a high temp then lower the temp


The result? A light, fluffy, and tall muffin! Let me know if you try this recipe. I'm super curious to see if you had the same results.



Servings: 12-14 muffins


Ingredients:

3 cups (360g) flour

1 1/2 cups sugar

2 tsp baking powder

1/2 tsp salt

2 eggs or 1 duck egg

3/4 cup buttermilk (not homemade)

1/2 cup vegetable oil

2 tsp vanilla extract

1 1/2 cup diced strawberries, divided

1 cup diced rhubarb


Crumb Topping:

3/4 cup flour,

1/3 cup brown sugar

3/4 tsp cinnamon

pinch of salt

4 tbsp melted unsalted butter


Mix all Ingredients until combined.


Directions:

In a medium bowl, whisk together flour, sugar, baking powder, and salt. By hand or with a stand mixer on low, whisk together the eggs, buttermilk, vegetable oil, and vanilla for about 3 minutes. Mix in the dry ingredients until combined, batter will be thick. Fold in 1 cup of strawberries and all of the rhubarb. Cover the bowl with a towel and let it rest for 15 minutes. While the batter is resting, preheat your oven to 425. Line a muffin tin in every other hole (a 12 cup tin should only be lined with 6 muffin liners). This will allow the muffin tops to rise and spread. Once your dough has rested, fill your muffin tins nearly to the top. Smooth with a butter knife. Add a few slices of strawberries to each followed by 1-2 tbsp of crumble topping. The batter, strawberries, and crumble topping should fill the muffin cup to the very top. Bake for 9 minutes at 425, then lower your oven to 350 and bake for another 18-20 minutes. Let the muffins cool for 15 minutes before transferring to a wire rack. Increase your oven temp to 425 and bake the remaining muffins as directed.


Recipe adapted from The First Year

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