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Strawberry Basil Rhubarb Muffins

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Author: Cathy Trochelman

Ingredients

  • 3 c. all-purpose flour
  • 1 c. sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 c. sour cream
  • ¾ c. milk
  • 2 large eggs
  • 1/2 c. unsalted butter melted and cooled (I used Kerrygold)
  • 1 tsp. vanilla
  • 1 heaping c. chopped fresh strawberries
  • 1 heaping c. chopped rhubarb
  • 1 c. powdered sugar
  • 2 Tbsp. basil simple syrup bring equal parts sugar and water to a boil; remove from heat and add fresh basil leaves. Cool.

Instructions

  • Preheat oven to 375 degrees. Prepare two 12-cup muffin tins with cooking spray.
  • Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl.
  • Whisk the sour cream, milk, eggs and vanilla together in a separate bowl.
  • Mix the wet ingredients with the dry ingredients and stir gently to combine. Add the melted butter and stir well.
  • Fold in strawberries and rhubarb.
  • Fill each muffin cup ¾ full. Bake until golden brown, 25-30 minutes.
  • Let cool in pan 5 minutes, then remove to wire rack. Shortly before serving, top with glaze.
  • For glaze:
  • Combine powdered sugar and basil syrup in a small bowl.