Rhubarb And Strawberry Muffins

hese moist and yummy muffins are made with rhubarb, strawberries, egg, sugar, milk, sour cream, butter, and flour.

Serves: 12
Preparation time: 10 minutes
Cooking time: 20 minutes


  • 1 large egg
  • ¾ cup rhubarb, diced
  • 1cup strawberries, finely chopped
  • 1 1/3 cups all-purpose flour
  • ¼ cup of sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted melted butter
  • ¾ cup whole milk
  • ½ cup sour cream


  • Preheat your oven to 400 degrees F.
  • Line a 12 cups muffin tin with paper liners and set aside.
  • In a small saucepan, melt butter and set aside to cool.
  • In a large measuring cup, mix together cooled, melted butter, egg, whole milk, and sour cream.
  • Beat until fully combined.
  • In a mixing bowl, mix together flour, sugar, baking powder, and salt until well combined.
  • Gently fold egg mixture into flour mixture until there aren’t any dry ingredients left in the bowl (be careful to not over mix the batter).
  • Carefully fold in rhubarb and strawberries.
  • Evenly divide the batter among prepared muffin cups.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Serve and enjoy.