We have had an amazing early, hot spring in the Pacific Northwest. Our raspberries, which typically appear closer to July, have already been out for two weeks. Blueberries, too. I even spotted local cherries at the market yesterday! Peaches are going to be hot on their heels.
I’m basically beside myself. I doubt there is another human being who gets so excited about fruit.
The strawberries were picked at their sweet, ruby prime and they were red ALL THE WAY THROUGH! Which is what I kept exclaiming after every bite, as I jumped around waving half-eaten berries in her face. I think she ate some just to shut me up so she could leave.
I made adapted these muffins from my Blueberry Sour Cream muffins, which are basically the best, moistest muffins ever. I used fresh raspberries and rhubarb. They are packed with fruit – the batter really just holds it all together.
Cut the rhubarb into small pieces so that it softens properly in the short baking time, and so you don’t get a big bite of sour.
I recommend against using frozen raspberries here, because so many are used that they would probably create patches of undercooked batter in the muffins.
An easy finishing tip I really like for baked goods is to reserve some of the mix-ins (for cookies, scones, muffins, etc.) and put them on top before baking. I love the pretty rustic look it gives.
Tomorrow is the first day of SUMMER! What are you going to do to celebrate (besides making these muffins, obviously)?!
Raspberry-Rhubarb Muffins
Ingredients
- 2 cups flour
- ¾ cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup melted butter
- 1¼ cup sour cream
- ¼ cup milk
- ½ tsp vanilla extract
- 1 egg
- 2 cups raspberries
- 1 cup finely chopped rhubarb
Instructions
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with muffin liners; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
- In a separate bowl, whisk together melted butter, sour cream, milk, vanilla and egg. Add to dry ingredients and gently stir, scraping the bottom, until nearly incorporated with a few floury streaks. Gently fold in the raspberries and rhubarb (reserve a few for topping if you like!).
- Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.
Delicious muffins, soft and tasty. Thank you for the wonderful recipe.
THESE HAD WONDERFUL FLAVOUR. THE BATTER WAS VERY THICK AND HEAVY, SO I ADDED A LITTLE MORE MILK. I HAD FRESH AND FROZEN RASPBERRIES SO I USED THEM BOTH AGAINST THE AUTHORS ADVICE ABOUT FROZEN RAPBERRIES IN THIS RECIPE. I ALSO HAD EXTRA RHUBARB. THE BATTER TOOK TOO LONG TO COOK EVEN WITH CONVECTION HEAT. I HAD TO KEEP ADDING TIME TO THE BAKE, LIKELY 10 MORE MINUTES (2 MINUTES AT A TIME). THE TOPS GOT A LITTLE TOO BROWN (WHICH IS FINE) THE BOTTOMS WERE NICELY BROWNED BUT THE CENTRE WAS SOMEWHAT TOO MOIST. I DO THINK IT WAS THE EXTRA RHUBARB WAS ALSO TO BLAME. I AM HOPING THEY WILL COOK OFF A LITTLE MORE IN THE TINS WHILE THEY COOL. CERTAINLY TASTED GOOD EVEN IF THEY WERE A LITTLE SOGGY!!!
Hi Luane, if you trust the recipe next time, they’ll be perfect 😉
Very good snd easy to make
Wondering if they would freeze well??!
YES! I freeze them all the time.
This simple recipe made delicious, moist muffins that were perfectly sweet and golden brown. I substituted Greek yogurt for the sour cream 1:1 and they turned out amazing. I will be using this recipe again in the future!