If these muffins look delicious, it’s because they’re chock-full of fresh Michigan strawberries and rhubarb.
I used this recipe for Jumbo Strawberry-and-Rhubarb Muffins from Food & Wine. The only thing I changed is the size — I’m not a huge fan of muffins as big as your head. So I used a standard-size muffin tin and ended up with 18 muffins instead of six. (Seriously, how jumbo were these muffins?)
Of course, I adjusted the baking time, too. I still cooked them at 375 degrees, but began checking them in five-minute increments after 25 minutes. At 35 minutes, they passed the toothpick test.
These muffins are super moist, likely thanks to the juicy strawberries. A perfect summer muffin — and breakfast.