This post is in honor of my dearest E, who is having fabulous adventures on the other side of the world right now! When she lived in DC, she was always conducting baking experiments and I miss eating the delicious results of those experiments. In the case of these muffins, I remember eating them in N’s old car (were we on our way to Old Rag? Or perhaps looking forward to a day of lounging at the pool chez moi?). Regardless, I distinctly remember just being so darn happy to be eating them! They were fluffy and gooey and tart. Mmmm.
E, thank you for introducing me to these delicious strawberry-rhubarb-lemon-yogurt muffins and for your idea to add the lemon and vanilla extract. I can always count on you to add lemon to things, but in this case, it was pure genius!
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. butter
1/4 c. vegetable oil
3/4 c. sugar (or sub sugar in the raw)
1 c. plain greek yogurt (note: I used 1 container which was 7 oz., and it turned out fine)
1/2 tsp. vanilla extract
3/4 c. chopped rhubarb (1 piece)
1 c. chopped strawberries
1/4 c. brown sugar
1. Preheat oven to 450.
2. Cream together the butter, sugar, and oil in a large mixing bowl. This will be your wet ingredients bowl. You can use a hand mixer or kitchen aid if you have one.
3. Combine the flour, baking powder, baking soda, and salt in a separate bowl. This is your dry ingredients bowl.
4. Add the egg, yogurt, and vanilla extract into your wet ingredients. Stir well.
5. Zest the lemon into the wet ingredients bowl. Stir.
5. Add the contents of the dry ingredients bowl into your wet ingredients bowl, adding a little at a time.
6. Once the ingredients are combined, add the chopped strawberries and rhubarb and gently stir (pro tip: toss your fruit with a little flour before adding so that they don’t sink to the bottom of your muffins – I don’t know why this works and never notice a difference if I don’t do it, but supposedly it works).
7. Spray your muffin tin with nonstick cooking spray, grease with a little butter, or use liners. I personally like the crunchy outer layer that you get without liners but it’s your call.
8. Add the muffin mixture to the muffin tins, filling each tin about 3/4 of the way. Add a little brown sugar to the top of each muffin.
9. Bake for 12-14 minutes or until golden.
Adapted from A Spicy Perspective.
P.S. E, can’t wait to make these with you again when you’re back stateside! Miss you <3.