Strawberry Rhubarb and Pistachio Muffins
The essence of spring in a muffin. Plus the rich base of sour cream to hold it all together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 large or 24 small 1x
- Category: Muffins
- Method: baking
- Cuisine: Canadian
- Diet: Vegetarian
Ingredients
- 2 cups unbleached all purpose flour
- ¾ cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon (or I also like cardamom instead)
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup diced rhubarb
- ¾ cup sliced strawberries (plus a few extra sliced for decorating the tops of the muffins)
- ⅓ cup chopped pistachios
- sugar for sprinkling on top pre baking
Instructions
- Preheat the oven to 400F and grease or line 2 muffin tins.
- Measure the flour, sugar, baking powder, cinnamon, baking soda and salt into a large bowl and use a whisk to mix well. Make a well in the center and set aside.
- Whisk the sour cream, butter, eggs and vanilla in another bowl and then pour into the well you made in the dry ingredients and mix until just blended. Pro tip: Do not over mix or the muffins will be tough. Fold in the rhubarb, berries and nuts.
- Drop the batter into the prepared muffin cups, sprinkle the tops with sugar and add a slice of strawberry to the top of each.
- Bake on the center rack of the oven for 20 minutes or until the muffins spring back when touched, are golden brown and a toothpick inserted in the center comes out clean.
Keywords: strawberry rhubarb muffins