Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh rhubarb, diced into 1/4 inch pieces
  • 1 cup fresh strawberries, hulled and diced
  • 1 tbsp all-purpose flour

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, toss diced rhubarb and strawberries with 1 tablespoon of flour until lightly coated; set aside.
  3. In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt until no clumps remain.
  4. In a medium bowl, whisk together melted butter, sour cream, milk, egg, and vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, leaving a few streaks of flour.
  6. Gently fold in the floured strawberry and rhubarb mixture.
  7. Divide batter evenly among 12 liners, filling each about 3/4 full.
  8. Bake for 18–22 minutes until tops are golden-brown and a toothpick inserted into the center comes out clean.