By Lidey Heuck
- Total Time
- 40 minutes, plus cooling
- Rating
- 4(644)
- Notes
- Read community notes
While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge. Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland. This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter. Doing so not only draws out excess moisture from the strawberries, but also gets a head start on breaking down the fibrous rhubarb. This recipe calls for an ample amount of sugar, which balances the tartness of the rhubarb and helps create wonderfully browned and chewy muffin tops. Finally, the cornmeal in this recipe adds great texture and gives the muffins a rustic finish. Opt for medium-grind or stone-ground cornmeal, if you can find it, but fine cornmeal works well, too.
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Ingredients
Yield:12 muffins
- Nonstick cooking spray (optional)
- 1cup small-diced fresh strawberries (about 6 ounces/170 grams)
- 1cup small-diced fresh rhubarb (about 4 ounces/113 grams)
- 1¼cups/250 grams granulated sugar
- 8tablespoons/113 grams unsalted butter (1 stick), melted and slightly cooled
- 2large eggs, at room temperature
- 1cup/227 grams sour cream
- 1teaspoon vanilla extract
- Zest of 1 lemon
- 1½cups/192 grams all-purpose flour
- ½cup/60 grams medium-grind or fine cornmeal
- 2teaspoons baking powder
- 1teaspoon kosher salt
- ¾teaspoon baking soda
- ¼teaspoon ground cinnamon
- 1tablespoon Demerara or turbinado sugar, for sprinkling
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
301 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 4 grams protein; 263 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 400 degrees and line a standard muffin tin with paper liners. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)
Step
2
Combine the strawberries and rhubarb in a medium bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (1 cup plus 3 tablespoons), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream, vanilla and lemon zest, and whisk just until smooth.
Step
3
In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)
Step
4
Transfer the fruit mixture to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.
Step
5
Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
Step
6
Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. The muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.
Ratings
4
out of 5
644
user ratings
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Cooking Notes
Gordon
Don’t discard the liquid from the berries! Mix it with some tequila and ice for a nice co*cktail
DJ
Too much baking powder and baking soda in this recipe. Probably why muffins flatter and baking over sides of the baking tin. Less can be more when it comes to leavening. For 2-cup total of flour/cornmeal plus the sour cream you need only 1Tsp baking powder plus 1/4 Tsp of baking soda. See Shirley Corriher article on the chemistry of muffins at their peak. https://www.sun-sentinel.com/news/fl-xpm-2006-01-05-0601030209-story.html
Shikibu
I can’t wait to make them. But how about mixing the juice from the berries and rhubarb with powdered sugar for making an icing instead of discarding it?
Ballard Cook
Also great with only rhubarb. No strawberries needed!
Kellie
Made these with 1 cup sugar. 1 tablespoon sugar on the fruit. Could probably reduce sugar even more with no issues to be healthier. Used 1 1/4 C rhubarb and 3/4 strawberries. They were amazing. Family loved them. Highly recommend.
ali
Loved these! I diced my fruit rather than small dice so it was flavorful. Also followed the recommendation on half the baking powder and 1/4 teaspoon baking soda and they were perfect. Also made a delicious sparkling water with the berry/rhubarb juice and the juice from the lemon i zested
Jeannine
Delicious. I reduced the sugar in the batter by 1 TBSP (down to 1 cup plus 2 TBSP) and they were plenty sweet. When I make them again, I’ll take out another TBSP. Made these Gluten Free with Bob’s Red Mill Gluten free flour and Gluten Free Corn Meal - cup for cup substitutions. They fell apart a little when warm, but held together great when at room temp.
Livia
I accidentally left out the baking powder, missed it when reading the recipe. Muffins came out aaaamazing. We all loved them. Thinking that it might have been a happy accident as the muffins had beautiful texture/body.
Sam
These turned out wonderfully! I love the tartness of the rhubarb and lemon zest. Still sweet enough for us with the sugar reduced to 3/4 cup.
lfisher56
These were good but could have used more fruit. Also, I would double the lemon zest too. The cornmeal was a nice touch.
PDX Niki
Made this weekend. The flavor and texture was excellent, if a little sweet. Very moist. Next time I will make as a sheet cake with whipped cream.
Sue
I find that millet flour (Bob's Red Mill sells a good one) works well in place of corn flour in many recipes.
Kathy
I made them per the recipe but cut back on the sugar by 1/4 cup. I may not make this very often as it took me an hour to prep.
Chefsaresty
Fall update when rhubarb gone. 1/2 cup cranberries and 1/2 cup walnuts very small dice in food processor; 1 pint raspberries added to dry ingredients, 1 teaspoon baking powder; 1/2 teaspoon baking soda. Don’t over mix batter. Chunky lemon zest. King Arthur sparkling sugar.
MaryPat
At my 2nd batch, increased the cinnamon to 1 full Tsp, used 1 1/2 cup of rhubarb with only 1/2 cup strawberries , sprinkled with sugar but did NOT drain juice - puréed rhubarb/strawberry mixture with immersion blender then added to batter. Used digital thermometer to test for being done and removed them at 205 degrees. Outstanding flavor and texture to this second batch! Using a digital thermometer to test for done puts a “wee bit” of science into the art of baking!
Mariana
These were delicious. Following other baker's comments, I reduced sugar to 1 cup + 1 tbsp in fruit; 1 tsp baking powder and 1and 1/2 tsp soda. Subbed 1/3 cup of light brown sugar and it worked perfect! I also added zest of 1 lemon to fruit mixture, and 1 and 1/4 tbsp of lemon juice to the batter, it made it brighter. I chopped the fruit really small, which took time, but worked very well. Dough was a bit runny, but the end product was perfect. Baking time was 20-21 mins.
PJ
I followed the advice of DJ and the recommendations of the article in the link provided. The muffins turned out perfect! Thanks DJ!
Julie
Thanks to the person who suggested using 1 teaspoon baking powder and 1/4 teaspoon baking soda. That worked perfectly. I also reduced the sugar to 1 cup for the mix plus 1 tablespoon for the fruit.
Julie
These were delicious but a lot of work - one hour of prep time before baking.
diane
Reduce total sugar to 225 grams
ruski
I used buckwheat flour instead cornmeal and added in some whole wheat flour as well. I followed the decreased baking powder and soda. My husband loved them. Would try with blueberries and rhubarb next.
Rosanne
Adjustments: 2 cups rhubarb, no strawberries1 cup sugar plus 1 T to toss with rhubarb1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon cinnamonExcellent.
Tyger
Had no strawberries, so I substituted what I had on hand, serviceberries (similar in size to blueberries) replaced the vanilla extract with orange extract and replaced cinnamon with cardamom. Fantastic and flexible recipe. Muffins came out perfect. I’ll definitely put this in a regular rotation for Sunday breakfasts.
LA
I had plenty of rhubarb, but no fresh berries and wanted to make these anyway. I used 2 cups of diced rhubarb and ~ 1/2 cup of freeze dried strawberries plus an extra tablespoon of sour cream since my berries didn't have any moisture and reduced the baking powder and soda as suggested. They tasted good. I don't think the extra rhubarb negatively impacted the flavor or texture. They're not very pretty. If I bake again I'll sprinkle with sliced almonds to add some crunch. My version made 15.
Francoise Gagnon
I substituted the sour cream with plain yogurt. Very good. May reduce the baking powder next time as per above. They were a little flat.
Made a few additions...
I didn't have much liquid as I used semi-frozen strawberries so didn't strain. Also used 1 cup almond flour and 1 cup white flour and made a mini loaf of the side of the 12 muffins. Loved these. Definitely a little 'flat' as someone says but the cornmeal adds a little crunch and complexity which is lovely. Also only used a scant cup of sugar total and thought that was PLENTY. I had to cook for closer to 30 mins, maybe my oven ; )
Philly Mama
These are excellent. Great advice from other readers- 3/4 cup sugar in the batter was plenty as was 1 tsp baking powder and 1/4 tsp baking soda. 2 cups rhubarb plus 1 cup strawberries worked well. I subbed nonfat Greek yoghurt for the sour cream and it worked beautifully. Probably the best muffins I’ve ever eaten.
Leah
Reduced the sugar by 3 tbsp, doubled the cinnamon, used Greek yogurt instead of sour cream, and halved both the baking powder and baking soda. Came out perfectly!
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