Spring Muffins Recipe

Delight your taste buds with these irresistible Spring Strawberry Rhubarb Muffins! Bursting with the sweet and tart flavors of fresh strawberries and rhubarb, these fluffy muffins are perfect for a spring brunch, afternoon tea, or a delightful breakfast treat. Easy to make and guaranteed to impress!

Prep Time 20 mins
Cook Time 40 mins
Calories 184.8 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Spring Muffins 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spring Muffins

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How to Make Spring Muffins

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. 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.
  3. In a separate bowl, whisk together 1 large egg, 1 cup milk, and 1/3 cup vegetable oil until well combined.
  4. Gently pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix.
  5. Gently fold in 1 cup chopped fresh strawberries and 1 cup chopped rhubarb.
  6. Fill each muffin liner about three-quarters full.
  7. Top each muffin with a strawberry half, cut-side down.
  8. Sprinkle with 1 tablespoon of granulated sugar.
  9. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. 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