Strawberry-Rhubarb Muffins Recipe - NYT Cooking

While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter
While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge. Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland. This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter. Doing so not only draws out excess moisture from the strawberries, but also gets a head start on breaking down the fibrous rhubarb. This recipe calls for an ample amount of sugar, which balances the tartness of the rhubarb and helps create wonderfully browned and chewy muffin tops. Finally, the cornmeal in this recipe adds great texture and gives the muffins a rustic finish. Opt for medium-grind or stone-ground cornmeal, if you can find it, but fine cornmeal works well, too.

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