Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream, room temperature
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup frozen strawberries, diced small
  • 1 cup frozen rhubarb, diced small
  • 2 tbsp all-purpose flour

Instructions:

  1. In a small bowl, combine frozen strawberry and rhubarb pieces. Sprinkle with 2 tbsp of reserved flour and toss gently until lightly coated.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a medium bowl, beat the eggs, then whisk in the melted butter, sour cream, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined; do not over-mix.
  5. Gently fold the floured fruit into the batter.
  6. Divide the batter evenly among 12 lined muffin cups.
  7. Bake at 375°F (190°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.