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Strawberry Rhubarb Muffins with Chocolate Chips Recipe

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3.8 from 49 reviews

Delight in the perfect balance of tart rhubarb, sweet strawberries, and rich dark chocolate chips in these moist and fluffy Strawberry Rhubarb Muffins. Baked to golden perfection with a tender crumb, these muffins are a wonderful treat for breakfast or a satisfying snack.

  • Total Time: 38 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup butter (melted)
  • ¾ cup milk
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs

Add-ins

  • 1 cup diced fresh rhubarb
  • 1 cup diced fresh strawberries
  • 1 cup dark chocolate chips

Instructions

  1. Preheat oven: Preheat your oven to 425 degrees Fahrenheit. Line a muffin tin with paper liners to prepare for baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Mix wet ingredients: Melt the butter in a large microwave-safe bowl. Add the milk, granulated sugar, vanilla extract, and eggs, whisking thoroughly until the mixture is smooth.
  4. Mix batter: Gradually fold the dry ingredients into the wet ingredients until partially combined. Then gently fold in the diced rhubarb, strawberries, and dark chocolate chips, mixing just until no flour streaks remain. Be careful not to overmix to maintain a tender texture.
  5. Add batter to pan: Pour the batter into the prepared muffin liners, filling each cup to the top. Optionally, decorate the tops with extra chocolate chips, diced strawberries, or rhubarb for added visual appeal.
  6. Bake: Place the muffin tin in the preheated oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. This helps them set properly and makes them easier to remove.

Notes

  • Starting the bake at a high temperature then reducing it helps the muffins rise quickly and creates a tender crumb.
  • Do not overmix the batter to avoid tough muffins; gentle folding is key.
  • Fresh rhubarb and strawberries provide the best flavor and texture, but frozen, thawed, and drained fruit can be used as a substitute.
  • To add extra chocolate flavor, sprinkle some chocolate chips on top before baking.
  • Muffins store well at room temperature for up to 2 days or can be frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/strawberry-rhubarb-muffins-with-chocolate-chips-recipe/