What kind of rhubarb should I use for the muffins?

Absolutely! Look for fresh rhubarb stalks that are firm and crisp, with vibrant color. Avoid any that have dark spots or are wilted, as these can affect the taste and texture of your muffins. If fresh is not available, you can use frozen rhubarb—just make sure it’s thawed and drained before adding it to the batter.

How should I store my Strawberry Rhubarb Muffins?

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, placing them in the fridge can help maintain freshness for up to one week. Just remember, refrigeration might slightly alter their texture.

Can I freeze these muffins for later?

Yes, you can! To freeze your Strawberry Rhubarb Muffins, wrap each muffin individually in plastic wrap and then place them in a freezer-safe zip-top bag. They can be stored for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or pop them in a preheated oven at 350°F for about 5-10 minutes for a fresh-baked taste!

What if my muffin batter is too thick?

Very common! If you find your muffin batter is thicker than expected, don’t worry—just add a splash of milk or an extra 1/4 to 1/2 cup of yogurt to achieve the desired consistency. This will help create that tender crumb that makes these muffins so delightful.

Are these muffins suitable for people with nut allergies?

Yes! If you're making these muffins for someone with nut allergies, simply omit the almond extract, as that's a common allergen. The muffins will still turn out delicious, and you won’t miss out on flavor. You can also substitute with vanilla extract if desired for an extra touch of sweetness.

Irresistible Strawberry Rhubarb Muffins for a Delicious Breakfast

Name: Irresistibly Chewy Oatmeal Raisin Cookies You’ll Love
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups rolled oats; 1 cup raisins

Description

These irresistibly chewy oatmeal raisin cookies feature the perfect balance of hearty rolled oats and sweet raisins in a tender, soft-baked texture. With a classic combination of brown and granulated sugars, these homemade cookies deliver that nostalgic, bakery-style chewiness that makes them absolutely irresistible.

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup raisins

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Instructions

Preheat the Oven Preheat your oven to 350°F (175°C).
Cream the Butter and Sugars In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract and mix well.
Mix the Dry Ingredients In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
Add Oats and Raisins Stir in the oats and raisins until evenly mixed.
Drop the Dough Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each cookie.
Bake Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

For chewier cookies, do not overbake.
You can substitute chocolate chips for raisins, if desired.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10 grams
Sodium: 100 milligrams
Fat: 5 grams
Saturated Fat: 3 grams
Unsaturated Fat: 2 grams
Trans Fat: 0 grams
Carbohydrates: 18 grams
Fiber: 1 gram
Protein: 2 grams
Cholesterol: 15 milligrams