Before there were cupcakes, there were muffins… Strawberry Rhubarb Yogurt Muffins.
Muffins are such an unassuming little snack. They pose as just about anything… breakfast, dessert, companion to coffee. Muffins will be whatever you want them to be, and will do it with grace.
Popularity often dictates food culture, but don’t let the current trendiness of the modern cupcake tempt you to snub this sweet little treat. Don’t forget, in the late eighties and early nineties, muffins were all the rage. Remember the Seinfeld episode with Elaine and the muffin tops? Top of the muffin to you… Anyone?!? (I can hear crickets chirping in the silence.)
Muffins, as we know them, are a true American invention popping up in cookbooks in the early 1900s. Hearty and rustic, yet light and flavorful. They don’t need frosting, or any other ingredient to perfect them.
Muffins have the substance to stand alone.
I admit, this isn’t the most original flavor combination I’ve ever come up with, but it is definitely worth while. The classic duo of strawberry and rhubarb add marvelous flavor to these light and creamy Strawberry Rhubarb Yogurt Muffins. Just look at the dome on these babies!
Yogurt is one of my favorite baking ingredients because it provides a tart quality, like buttermilk, along with a moist, rich, creamy texture. A good muffin batter (in my opinion) should be thick enough of “hold” the berries and rhubarb in place, yet offer a moist tender crumb once baked. This particular muffin recipe “takes the cake” and has become my favorite go-to recipe.
Simply mix your wet and dry ingredients in separate bowls. Combine. Toss in the strawberries and rhubarb, and top with a little brown sugar before baking.
So easy to make an eight-year-old can do it. *smile*
Strawberry Rhubarb Muffins
Yield: 18-20 muffins
Prep Time:15 minutes
Cook Time:12-14 minutes
2 cups all-purpose flour + 1 Tb. to coat the berries
1 tsp. baking powder
1 tsp. baking soda
½ tap. Salt
¼ cup butter
¼ cup vegetable oil
¾ cup sugar
1 cup plain yogurt
½ tsp. almond extract
¾ cup chopped rhubarb (one large piece)
1 cup chopped strawberries
¼ cup brown sugar for the top
Preheat the oven to 450 degrees F. In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth.
In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture.
Add the chopped rhubarb and strawberries and lightly mix in.
Place paper muffin liner in your muffin tins. Use a ¼ cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin.
Bake for 12-14 minutes until golden on top.
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