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.
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)?!
20 minPrep Time:
20 minCook Time:
40 minTotal Time:
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
2 cups raspberries
1 cup finely chopped rhubarb
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.