Saturday, May 26, 2012

Maple Strawberry-Rhubarb Muffins


 Last weekend, the kids and I took our first trip of the year, to the Farmer's Market. Though there wasn't much produce yet, I did enjoy being able to get some fresh rhubarb and asparagus. I brought a rhubarb root, from my parent's house last summer, and I'm pretty sure it will not be producing much of anything this year. It usually needs about a year, to just establish it's roots. So, when Queenie say the big stalks of tart rhubarb, she asked if we could get some. Growing up, we use to eat rhubarb, dipped in sugar. As I grew older, I seemed to enjoy it more with a sprinkle of salt. It totally amazes me that Queenie will happily munch of rhubarb, as is. She loves the tartness and she makes the cutest faces, as she's eating it.


I had some strawberries in the fridge that were screaming at me to use them up. That's right, every time I'd open the door I would see the sorry berries and would imagine them screaming to be rescued from their misery. I really hate how quickly berries go bad lately. I can buy some and maybe 2 days later, I have to toss half of them. And I don't wash them until right before I use them, so I have no clue what is going on. Our fridge is cool enough.... maybe too cool? Who knows..... Since it was overcast and cool, I decided to make up a batch of muffins. I usually make a rhubarb cake with a brown sugar cinnamon topping, so I knew I wanted something similar on top of these muffins. These are super awesome. Tender, with bursts of bright strawberry and tart rhubarb. The kids loved them too and we ate them all in a matter of days, LOL.

Maple Strawberry-Rhubarb Muffins
printable version

2 C Flour
1 C whole wheat flour
2/3 C brown sugar, packed
1/4 C maple syrup
1 1/4 tsp baking soda
1/2 tsp salt
1/2 C butter, melted
1 egg
1 C buttermilk
1 1/4 C  rhubarb, chopped
3/4 C strawberries, chopped

1/2 C brown sugar, packed
1/2 tsp cinnamon

Preheat oven to 350 degrees. Spray insides of muffin tins with non stick spray; set aside.

Combine dry ingredients into a bowl. Toss in strawberries and rhubarb, to coat; set aside. In a seperate bowl combine the maple syrup, melted butter, egg and buttermilk; whisk until well combined. Pour wet ingredients into dry and mix until just combined.  

Pour batter into prepared muffin tins. In a small bowl, combine the topping ingredients. Sprinkle topping equally over batter in each tin. Bake for 25-30, until a toothpick inserted comes out with a few crumbs


 This post linked to

Weekend Potluck
Sweets for a Saturday
Bake with Bizzy


allisamazing said...

These look delicious. I am always looking for new muffin recipes and I am going to have to try this one :)

Tabitha (a.k.a. Penny) said...

I struggle with new things and have never tried rhubarb. What does it taste like? Can you taste it in these muffins? Maybe I should be brave. LOL

Thank you so much for linking up and linking back at Weekend Potluck.

Cindy Hunwhatsfordinner said...

Thanks for stopping in Tabitha. Rhubarb raw and on it's own is very tart and crunchy. In these muffins it becomes soft and mellows out a touch, but still leaves these nice bursts of fresh tartness in the muffins. It's a great contrast to the sweet dough.

Amber said...

These sound delicious! I'll have to get the boyfriend to whip up a batch (he's the cook/baker in our house).

carolynth said...

oh my god my mouth is watering i so want some of those muffins have to giveit a try when my rhubarb comes up