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Strawberry-Rhubarb Muffins

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Ingredients
  

  • Non-stick cooking spray, optional
  • 3/4 cup fresh strawberries
  • 1-¼ cup fresh rhubarb
  • 1 tbsp. granulated sugar
  • 1 cup granulated sugar
  • 1 stick unsalted butter
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • Zest of 1 lemon
  • 1-½ cups all-purpose flour
  • ½ cup medium-grind or fine cornmeal
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • ¼ tsp. baking soda
  • ¼ tsp. ground cinnamon
  • 1 tbsp. demerara or turbinado sugar, for sprinkling

Instructions
 

  • Pre-heat the oven to 400°F and line a standard muffin tin with paper liners.
  • If not using paper liners, spray the exposed metal with non-stick cooking spray.
  • In a small microwave safe container, melt the butter and allow to slightly cool.
  • Finely dice the strawberries and rhubarb.
  • In a medium bowl, combine the strawberries and rhubarb; add 1 tablespoon sugar; toss and set aside.
  • In a large bowl, place the rest of the sugar, along with the melted butter and eggs; whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy.
  • Add the sour cream, vanilla and lemon zest; whisk just until smooth.
  • In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon.
  • Add the dry ingredients to the wet ingredients and mix until just combined; be careful not to overmix.
  • Transfer the fruit mixture to a strainer, set over a bowl or the sink; toss with a spoon, allowing excess liquid to drain; the amount will vary depending on the ripeness of the berries.
  • Discard the liquid and add the fruit to the batter, folding it in until just combined.
  • Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups; the cups will be very full and slightly heaping.
  • Sprinkle the tops with the demerara sugar.
  • Place in the pre-heated oven and bake for 18 to 23 minutes or until a toothpick comes out clean and the muffins spring back when lightly pressed.
  • Remove muffins from the oven and allow them to cool for 10 minutes in the pan; then carefully transfer them to a rack to cool completely.
  • The muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife, when the muffins come out of the oven.
  • Should the muffins be stuck in the muffin tin, gently run the dull edge of a butter knife around the edge of each one to loosen. 

Notes

Made these with 1 cup sugar and 1 tablespoon sugar on the fruit. Could probably reduce sugar even more with no issues to be healthier. Used 1-1/4 cups rhubarb and 3/4 strawberries.