Muffins

Strawberry Rhubarb Muffins

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Strawberry Rhubarb Muffins (3)

Spring has finally tentatively poked its head around the corner of our county and with it, the three culinary constants of spring have arrived; fiddleheads, asparagus, and rhubarb. I must say, although I am loyal to apples as a crop, I look forward mightily to rhubarb season. I just love rhubarb. I also love muffins and the two go together like, well, like rhubarb in a muffin.

We Martins have reprinted our cookbook that features fresh seasonal Ontario produce and this is one of my go-to recipes within it during rhubarb season. This cookbook was first printed in  2015. It is a culmination of longtime family favourites, as well as newer recipes that were used at different times and places during Martin public and private events. It was intended to be a one-off thing but it’s back by popular demand, thanks to some of you!

I like this muffin because it is tender with buttermilk and bursting with tartness, colour and flavour. I top it with coarse sugar as I often do with muffins and scones, and voila! Instant texture party on your tongue when you break into this beauty. It’s a cinch to prepare too.

It’s prime rhubarb season and Ontario is also producing some great little greenhouse-grown strawberries to accompany it. Rhubarb is a cool weather crop; as soon as it gets hot it’s done. Literally. It flops over in exhaustion. 

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Fresh strawberries and rhubarb; beautiful!

This post is sponsored by Martin’s Family Fruit Farm.  The comments and recipe are my own. 

Strawberry Rhubarb Muffins

Ingredients

Strawberry Rhubarb Muffins

  • 1 3/4 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 egg, lightly beaten
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 1/2 cups chopped fresh rhubarb
  • 1/2 cup sliced or coarsely chopped fresh strawberries
  • Additional sugar for topping (I use coarse sugar)

Directions

Preheat oven to 400° F (204° C). Mix together flour, 1/2 cup sugar, salt, baking powder, and soda in a large mixing bowl. Whisk together egg, buttermilk and oil in a smaller bowl. Dump the chopped rhubarb and strawberries into the flour mixture, then add the liquid and gently fold it all together. Fill well-greased or paper-lined muffin tins 3/4 full using an ice cream scoop. If you want to make them extra pretty, top each one with a small strawberry half. Top with a generous sprinkle of coarse sugar. Bake for 25 minutes or until golden brown and the tops are firm. Remove and let cool on a baking rack.

 

 

This entry was posted in Muffins.