Rhubarb and strawberry muffins

Rhubarb and Strawberry Muffins – a Sweet and Tart Delight

Who doesn’t love muffins? These delicious, fluffy, and aromatic treats are perfect for breakfast, an afternoon snack, or even a savory dessert. Today, I will present to you a wonderful recipe for rhubarb and strawberry muffins that combines the sweetness of strawberries with the tartness of rhubarb, creating a perfect balance of flavors. This simple recipe is ideal for those who want to experiment with seasonal fruits and bring a touch of freshness to their kitchen.

Preparation time: 15 minutes
Baking time: 15-17 minutes
Total time: 30-32 minutes
Servings: 12 muffins

Necessary ingredients:

- 240 g rhubarb, diced
- 120 g strawberries, halved or quartered (or other berries, frozen ones can also be used)
- 240 g sugar
- 1/4 teaspoon salt
- 60 g butter, at room temperature
- 3 large eggs
- 130 ml buttermilk or kefir
- 1 teaspoon vanilla extract
- 80 ml oil (sunflower or light olive oil)
- 300 g flour (preferably bread flour, type 650, to better support the watery fruits)
- 1 teaspoon baking powder

A Brief History:

Muffins have a long history, originating from pastry traditions from various corners of the world. These little cakes come in multiple varieties, from savory to sweet, each with its own charm. Combining strawberries with rhubarb is an inspired choice, considering that both fruits are available in spring and summer, and complement each other perfectly, offering a soft texture and intense flavor.

Step by Step – Preparation Guide:

1. Prepare the ingredients: Start by gathering all the ingredients on a work surface. Make sure the rhubarb is cleaned and diced, and the strawberries are washed and halved or quartered. These fruits will add a fresh and vibrant note to the muffins.

2. Preheat the oven: Preheat the oven to 190 degrees Celsius. This is the ideal temperature for getting fluffy and evenly browned muffins.

3. Butter and sugar mixture: In a large bowl, add the softened butter and sugar. Using an electric mixer or spatula, cream them together until the mixture is creamy and light in color. This step is essential for achieving a fluffy texture.

4. Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. Make sure the eggs are at room temperature to facilitate emulsification.

5. Add the wet ingredients: One by one, incorporate the vanilla, buttermilk (or kefir), and oil, mixing well to achieve a homogeneous mixture.

6. Mix the dry ingredients: In another bowl, combine the flour, baking powder, and salt. This will help to even out the dry ingredients and prevent clumping.

7. Combine the ingredients: Add the flour mixture to the wet mixture, gently mixing with a spatula. It is important not to overmix – just enough to incorporate the flour. An overmixed batter can lead to dense muffins.

8. Incorporate the fruits: Add the rhubarb and strawberries to the batter, mixing very gently to distribute them evenly, but being careful not to crush them.

9. Fill the muffin tins: Using a spoon or an ice cream scoop, fill the muffin tins about 2/3 full. This will allow the muffins to rise beautifully during baking.

10. Baking: Place the muffins in the preheated oven and bake for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be careful not to overbake, as they can dry out.

11. Cooling and serving: Once the muffins are done, remove them from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, you can dust them with powdered sugar for an elegant appearance and an extra touch of sweetness.

Practical Tips:

- Choosing rhubarb: Select young rhubarb with firm, vibrant-colored stalks. Older rhubarb may be more sour and fibrous, so avoid very thick stalks.
- Alternative berries: If you don’t have strawberries on hand, you can experiment with other berries, such as raspberries or blackberries. They will also add a delicious flavor.
- Variations: Add some chopped nuts or chocolate chips to the batter for extra texture and a different taste.
- Dust with sugar: Powdered sugar not only adds an attractive look but also a perfect contrast to the tartness of the rhubarb.

Calories and Nutritional Benefits:

Each muffin has approximately 180 calories, depending on the exact ingredients used. Rhubarb is an excellent source of fiber and vitamins C, K, and folic acid, while strawberries are rich in antioxidants and vitamins. This dessert can be a healthier choice compared to other pastries, also providing a nutrient boost from the fruits.

Frequently Asked Questions:

- Can I use frozen rhubarb? Yes, but make sure to thaw it completely and drain it well to avoid adding excess moisture to the batter.
- How can I store the muffins? Keep the muffins in an airtight container at room temperature for 2-3 days. You can freeze them for longer storage, and before consuming, let them thaw at room temperature.
- What drinks pair well with muffins? A cup of green tea or a fresh lemonade will pair perfectly with the rhubarb and strawberry muffins, bringing a pleasant contrast of flavors.

Rhubarb and strawberry muffins are an excellent choice for any occasion, whether you serve them at a party, at a brunch with friends, or simply as a delicious snack for the family. Enjoy every bite and feel free to experiment with the ingredients to find the perfect combination for your taste!