Strawberry and Rhubarb Muffins
Rhubarb is in season, and these Strawberry Rhubarb Muffins are the perfect way to enjoy it! You’ll find the rhubarb in the delicious jam used as a topping and in the muffins themselves, so you’ll get a burst of flavour with every bite!
Save the extra jam for breakfast. I love adding it to yoghurt or porridge!
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- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Servings: 12 muffins
Ingredients
Strawberry and Rhubarb Jam
- 2 cups (260 g) diced rhubarb
- 1 cup (160 g) diced strawberries
- 1/3 cup (80 ml) honey
Muffins
- 2 eggs
- 1/3 cup (80 ml) olive oil
- 1/3 cup (80 ml) plain coconut yoghurt or other dairy-free yogurt
- 1/2 cup (125 ml) plant milk
- 2/3 cup (160 ml) honey
- 1 teaspoon (5 ml) vanilla
- 1 2/3 cups (410 ml) flour
- 2 teaspoons (10 ml) ginger powder or fresh ginger
- 1 1/2 c. teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/4 teaspoon (1.25 ml) salt
- 2/3 cup (110 g) cubed fresh strawberries
- 2/3 cup (90 g) diced rhubarb
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Preparation
Strawberry and Rhubarb Jam
- Place all the ingredients for the jam in a saucepan, bring to the boil, then reduce the heat to medium-low. Simmer for 5–8 minutes, stirring frequently. Make a reservation.
Muffins
- Preheat the oven to 177°C and place the rack in the centre. Line a 12-hole muffin tin with silicone or paper cases.
- In a large bowl, whisk together the eggs, olive oil, yoghurt, milk, honey and vanilla. Add the flour, ginger, baking powder, baking soda and salt, whisking until smooth. Gently fold in the strawberries and rhubarb.
- Divide the mixture between the cases. Add 15 ml of strawberry-rhubarb jam to each muffin tin and bake for 25–30 minutes or until a knife inserted into the centre of a muffin comes out clean. Leave to cool for 15 minutes before serving!
Note
- I love freezing these muffins for those busy mornings!
- To enjoy rhubarb all year round, I suggest dicing and freezing it. It’s so handy to have to hand!
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