Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) sour cream, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh strawberries, diced
  • 1 cup (150g) fresh rhubarb, diced
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper cups. In a small bowl, toss the diced strawberries and rhubarb with 1 tablespoon of flour until lightly coated; set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, beat the melted butter, sour cream, eggs, and vanilla until the mixture is smooth and emulsified.
  3. Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined—stop the moment no streaks of dry flour remain. Gently fold in the floured fruit mixture.
  4. Divide the batter evenly among the 12 cups. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 20–25 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.