Jumbo Strawberry-and-Rhubarb Muffins Recipe

Name: Jumbo Strawberry-and-Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 3/4 cup turbinado sugar, plus more for sprinkling; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 stick plus 2 tablespoons unsalted butter, melted and cooled slightly; 2 large eggs; 1 1/2 cups buttermilk; 1 3/4 cups diced strawberries; 1 3/4 cups diced fresh rhubarb; 1 teaspoon finely grated lemon zest

Servings: persons

3 cups all-purpose flour
3/4 cup turbinado sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 stick plus 2 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 cups buttermilk
1 3/4 cups diced strawberries
1 3/4 cups diced fresh rhubarb
1 teaspoon finely grated lemon zest

1
Preheat the oven to 375 and position the rack in the lower third of the oven.
2
Coat 6 jumbo muffin cups with nonstick baking spray.
3
In a large bowl, mix the flour with the 3/4 cup of sugar, the baking powder, baking soda and salt.
4
In another large bowl, beat the butter with the eggs until well combined.
5
Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the grated lemon zest.
6
Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar.
7
Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean.
8
Transfer the muffins to a rack to cool before serving.

1382

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour, 3/4 cup turbinado sugar, plus more for sprinkling, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Jumbo Strawberry-and-Rhubarb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jumbo Strawberry-and-Rhubarb Muffins

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