Ingredients for Spring Muffins
- All Purpose Flour
- 1 cup granulated sugar + 1 tablespoon granulated sugar (for topping)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- Vegetable Oil
- Fresh Strawberries
- Fresh Rhubarb
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spring Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spring Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1 cup milk, and 1/3 cup vegetable oil until well combined.
- Gently pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix.
- Gently fold in 1 cup chopped fresh strawberries and 1 cup chopped rhubarb.
- Fill each muffin liner about three-quarters full.
- Top each muffin with a strawberry half, cut-side down.
- Sprinkle with 1 tablespoon of granulated sugar.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
38g
Fat
6g
Carbs
8g