I just love spring flavors! Winter is just so long in the north, that when the bright fruit flavors come out, it’s like a breath of fresh air! Rhubarb is one of the first things to come up in my garden so it feels like a harbinger of spring.
For this spring brunch, I’m adding frozen strawberries because they’re much more cost effective and just as good as fresh since they’re being baked.
These muffins are a hit throughout spring and summer!
- Baked Garlic Cheese Grits from Palatable Pastime
- Breakfast Tarts from Mayuri's Jikoni
- Lobster Bruschetta from Food Lust People Love
- Strawberry Rhubarb Muffins from Amy's Cooking Adventures
- Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
- Torijas with Honey Orange Syrup from A Day in the Life on the Farm
Strawberry Rhubarb Muffins
1 cup flour
1 cup oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ginger
½ teaspoon cinnamon
1 (5.3) ounce container plain greek yogurt
⅓ cup butter
⅓ cup brown sugar
2 teaspoons vanilla
1 ½ cups frozen unsweetened strawberries, thawed and mashed (approximately 1 cup mashed)
3 stalks red rhubarb, diced (about 1 cup)
⅓ cup oats
½ tablespoon butter
1 tablespoon sugar
¼ teaspoon cinnamon
Preheat oven to 400 degrees F and line two 12-cup muffin tins with paper liners.
Mix together the dry ingredients (flour and spices) in a large bowl. Add the wet ingredients and sugar and mix until combined. Stir in the strawberries and rhubarb.
Divide the batter into the prepared muffin tins.
Mix together the crumble ingredients, then divide over the tops of the muffins.
Bake in the preheated oven for 20-22 minutes or until lightly browned and cooked through. Cool for 5 minutes in muffin tins, then remove and cool before serving.