Large Strawberry-Rhubarb Muffins
3 cups All-Purpose Flour
¾ cup Turbinado Sugar, plus for sprinkling (see note)
1 tbsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt
10 tbsp. Unsalted Butter, melted & slightly cooled
2 large Fresh Eggs
1½ cups Buttermilk
1¾ cups Fresh Strawberries, diced
1¾ cups Fresh Rhubarb, diced
1 tsp. Fresh Lemon Zest, finely grated
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt. In a second large bowl, beat the butter and eggs until well combined. Fold in half of flour mixture and buttermilk to the egg mixture and then repeat. Now fold in the strawberries, rhubarb and lemon zest. Evenly fill 6 jumbo muffin cups that have been sprayed with pan release. Sprinkle extra sugar over each of the muffin cups generously. Place on a rack in the lower third of a pre-heated 375 degree oven for 50 to 60 minutes, or until golden tops and toothpick inserted in center comes out clean. Transfer muffins to a rack to cool before serving.
Note: Turbinado sugar is a raw brown sugar with most of it's molasses still in it. If you don't have it, just use regular sugar in the batter and sanding sugar (large crystals) for sprinkling on top of batter before baking. You could also try using light brown sugar in the batter too.
Note: Muffins can be stored in an airtight container and reheated in a 375 degree oven for 5 minutes.
Note: You could make smaller muffins (12) using a regular muffin tin. Reduce baking time to 25 to 30 minutes (depending on oven) or until golden tops and toothpick inserted in center comes out clean.
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