HONEY STRAWBERRY RHUBARB MUFFINS

Honey Strawberry Rhubarb Muffins

Lazy summer mornings are just made for a quiet breakfast with these Honey Strawberry Rhubarb Muffins!  Sweet, buttery, extra soft and just loaded with fresh strawberries and strawberry rhubarb jam.  Don't you just love that swirl of strawberry rhubarb on top?  

​My family loves these warm, right from the oven with a smear of butter.  I had a warm basket of these out on the deck this weekend with our littlest kiddo, and we were joined by both butterflies and hummingbirds for our early morning breakfast.  I have a beautiful yellow hibiscus tree that is just bursting with beautiful flowers right now, and the tiniest little hummingbirds couldn't get enough nectar - and we couldn't get enough of just sitting quietly and watching them.  And we couldn't get enough of these perfectly sweet muffins either!  They were gone in a flash...

Strawberry Rhubarb Muffins

Made with whole wheat flour, Greek yogurt and sweetened with just a touch of honey - these tender muffins are loaded with the perfect balance of ​sweet and tart, and bake up so fast and easy.

​The secret swirl is simply fresh chopped strawberries, mixed in with homemade Strawberry Rhubarb Jam.  You can substitute a good quality strawberry jam if you prefer.  I also added a quarter cup of rhubarb pulp, the sweet and thick jam leftover from making Rhubarb Simple Syrup.  It adds a blast of additional rhubarb flavor and texture.  If you don't have it available, no worries!  It's just a great way to add a burst of extra rhubarb flavor.  

My little guy likes these a little bit sweeter, so I sprinkled the tiniest bit of sparkling sugar on top.  So pretty, and it gives it a delicate little "crunch" on top.

​And now we need to run off to the garden store - we've got to pick up a new hummingbird feeder to try and entice a few more little friends to join us!  Hope you enjoy these, let me know!

Strawberry Rhubarb Muffins

HONEY STRAWBERRY RHUBARB MUFFINS

Sweet, buttery, extra soft, and just loaded with fresh strawberries and strawberry rhubarb jam.  Made with whole wheat flour and sweetened with just honey, and so easy to make!  My family loves these warm, right out of the oven with a smear of butter.


INGREDIENTS:
2 eggs (room temperature)
1 cup whole milk or buttermilk (room temperature)
1 cup plain or vanilla bean Greek yogurt (room temperature)
1-1/2 cups (180g) all-purpose flour
1 cup (113g) whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½1/2  teaspoon salt
1-1/2 cups fresh strawberries (chopped)
1/4 cup rhubarb pulp* (optional – from Rhubarb Syrup)
½1/2 cup strawberry rhubarb jam
½1/2 cup butter (melted and cooled)
½1/2 cup honey
1 teaspoon Rodelle Pure Vanilla Extract
Sparkling Sugar (optional)

Honey Strawberry Rhubarb Muffins

HOW I MAKE THESE:
1.       Remove eggs, milk and yogurt from refrigerator and bring to room temperature.
2.       Preheat oven to 425 degrees; line muffin tins with cupcake liners.  This recipe makes 15 muffins, so prepare a second small muffin pan with 3 liners – you want all muffins to all bake at the same time.  
3.        In a large bowl, whisk together the all-purpose flour, wheat flour, baking powder, baking soda and salt until combined; set aside.
4.       Wash, core and drain fresh strawberries; chop into pieces.   
5.        In a small bowl, combine the strawberry rhubarb jam (and optional rhubarb pulp) and stir until blended.  Gently fold in the chopped strawberries; and set aside.
6.       In a medium bowl, whisk together the eggs, honey, melted butter, milk, yogurt and vanilla until smooth. 
7.       Slowly pour the wet ingredients to the dry ingredients, stirring a few times just until combined and no flour pockets remain.
8.       Gently fold in 2/3 of the strawberry & jam mixture, being careful not to overmix – we are going for a swirled look.
9.       Spoon the batter into liners, filling them all the way to the top.  Drizzle a small spoonful of the remaining strawberry rhubarb jam mixture on top of each muffin batter for a sweet swirl on top.  Lightly sprinkle with sparkling sugar, if you want a little extra sweet sparkle!
10.   Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven, reduce the oven temp to 350 degrees.  Bake for an additional 15-18 minutes or until the tops are set and golden, and a toothpick inserted into the center comes out clean.  The total time these muffins take in the oven is about 20-23 minutes, give or take.  (For mini muffins, bake 11-13 minutes after reducing the oven temp to 350 degrees.) 
11.    Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
12.   Serve the muffins warm or at room temp with a smear of butter.  SO GOOD!
13.    Muffins are best served the day that you bake them, but you can keep them fresh for an additional day by storing in a covered container in the fridge.  For longer storage, freeze muffins for up to 30 days.  Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. 
 
YIELD:  15 muffins
RECIPE NOTES*: 
· Rhubarb Pulp is good in so many things!  A thick jam leftover from making Rhubarb Simple Syrup, it adds a blast of additional rhubarb flavor and texture.  If you don’t have it available, no worries!  It’s just a great way to add a burst of extra rhubarb flavor.
·  In place of the honey, you can substitute ½ cup light brown sugar.
· The initial high baking temperature creates a hot burst of air that will spring up the top of your muffins quickly, then reducing the oven temp to 350 degrees will allow your muffins to bake for the remainder of the time, which helps the muffins rise nice and tall, with perfect dome tops! 

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