These Strawberry Rhubarb Muffins are the perfect combination of sweet and tart and are finished with an irresistible crunchy sugar topping.
Now my baby days are long over, but nothing gets me more excited than a new little baby that I can cuddle with to get my baby fix. Counting all of those little fingers and toes? Adorable! And the little rolls around the ankles and wrists? I die. (Somehow so much cuter on a little baby than me.)
I remember when Greta was born. There’s really nothing like having a little baby girl. Before you know it, your house is inundated with all things pink. Our friend Stephanie from Girl Versus Dough is expecting her first baby (a girl!) in May, and we were tickled to be invited to create a recipe for her virtual baby shower. And since it is now officially spring and the start of rhubarb season, I combined two of my loves (babies and rhubarb) in these Strawberry Rhubarb Muffins to celebrate the upcoming arrival of Steph’s beautiful pink bundle of joy!
My excitement for rhubarb in the spring is almost as high as it is for baby girls. When I see the plants shooting up through the ground, I do a little happy dance and start my baking plans! I look forward all year to this delicious goodness. These Strawberry Rhubarb Muffins are full of rhubarb in every last bite. The sweetness of the strawberries balances the tartness of the rhubarb, which makes for a blissfully delicious muffin. Even better, you mix the batter in just 10 minutes and add a sprinkle of turbinado sugar for a crunchy muffin top. Heavenly.
Only thing that can make them better is to add a little baby girl. Double pink perfection.
Don’t miss any of the other tasty treats made today in honor of Steph and her baby girl: