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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!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24
Calories: 198kcal
Author: Cathy Trochelman

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

  1. Preheat oven to 375 degrees. Prepare two 12-cup muffin tins with cooking spray.
  2. Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl.
  3. Whisk the sour cream, milk, eggs and vanilla together in a separate bowl.
  4. Mix the wet ingredients with the dry ingredients and stir gently to combine. Add the melted butter and stir well.
  5. Fold in strawberries and rhubarb.
  6. Fill each muffin cup ¾ full. Bake until golden brown, 25-30 minutes.
  7. Let cool in pan 5 minutes, then remove to wire rack. Shortly before serving, top with glaze.
  8. 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