Since we moved into our new house, the weather has been all over the place. In one week we can go from steamy hot to cold and rainy. The excess rain has postponed the planned work of paving our driveway and landscape work so it is now June and the driveway has just been started. I am just so happy to see work finally started on the entrance as once it has been completed, we can start on the landscape. In three weeks I’ll be heading back to Umbria for a vacation with family, and I know I’ll be happy to take a break from new house chores by then.
One of my late spring flavor combinations has to be strawberries and rhubarb. The tart flavor of rhubarb compliments sweet, ripe berries perfectly, and although I usually combine these fruits in a pie, I recently wanted to try something new so. Here in Michigan, strawberries are not even in season for another week or two, and I just couldn’t wait for the local berries to be ready, so I bought some from California to make this recipe. I am really looking forward to going strawberry picking with my family soon! I can see Strawberry rhubarb jam in my future.
These muffins have a very tender, moist crumb, while the nutty, crispy top adds needed texture. These muffins were even better the second day, and although they should keep well for up to five days, I doubt they’ll last that long! In fact, if you have the ingredients, I’d recommend making a double batch so that you can freeze some for future enjoyment. I used white spelt flour in my muffins, but you could use whole wheat pastry flour, oat flour, or even all-purpose flour if you prefer. I waited to make these muffins until I found fresh rhubarb, but you could use frozen rhubarb if fresh isn’t available.
Deborah Mele 2018
Strawberry Rhubarb Muffins
- 2 3/4 Cups White Spelt Flour (See Notes Above)
- 1 Cup Brown Sugar
- 2 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1 Large Egg
- 1 Cup Buttermilk
- 1/2 Cup Vegetable Oil (I Use Olive Oil)
- 2 Teaspoons Vanilla Extract
- 1 1/2 Cups Chopped Strawberries
- 3/4 Cup Diced Rhubarb
- 1/2 Cup Finely Chopped Walnuts
- 1/3 Cup Brown Sugar
- 1 Teaspoon Ground Cinnamon
- Preheat oven to 350 degrees F. and line a muffin tin with papers.
- In a large bowl combine the flour, sugar, baking powder and soda, cinnamon and salt.
- Stir well to combine.
- In another bowl, whisk together the egg, buttermilk, oil, and vanilla extract until blended.
- Pour the wet ingredients into the dry, and use a wooden spoon just until combined.
- Fill the muffin cups two-thirds full.
- In a small bowl, stir together the topping ingredients.
- Sprinkle the topping over the muffins, and then bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool 10 minutes, then enjoy!
Adapted from Taste of Home