Strawberry Basil Rhubarb Muffins
Moist & delicious Strawberry-Rhubarb Muffins with Sweet Basil Glaze. These muffins are packed with fresh fruit and finished with a hint of basil. Perfect for summer!
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Servings: 24
Calories: 198kcal
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ¾ cup milk
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 heaping cup chopped fresh strawberries
- 1 heaping cup chopped rhubarb
- 1 cup powdered sugar
- 2 Tablespoons basil simple syrup recipe in notes
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.
- Prepare glaze by combining powdered sugar and basil syrup in a small bowl; drizzle over muffins as desired.
Notes
Basil Simple Syrup:
- Bring equal parts sugar and water to a boil
- Remove from heat and add equal part fresh basil leaves.
- Cover and let stand to cool.
Nutrition
Serving: 1grams | Calories: 198kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 145mg | Fiber: 1g | Sugar: 20g