raspberry-rhubarb muffins

Rasperry-Rhubarb Muffins on Foodess

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.

Yield: 12

raspberry-rhubarb 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)?!

20 minPrep Time:

20 minCook Time:

40 minTotal Time:

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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


  1. 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.
  2. 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!).
  3. Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.

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