1. Preheat oven to 400°F and line a 12-cup muffin tin with papers or grease well. Don’t skip this prep step!
2. Dice strawberries and rhubarb into small, uniform pieces about the size of a pea. Toss with 1 tablespoon flour in a small bowl and set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. In a separate bowl, whisk together oil (or melted butter), egg, milk, and vanilla until well combined.
5. Pour wet ingredients into dry ingredients and fold together just until combined—don’t overmix! A few lumps are perfectly fine and actually desirable.
6. Gently fold in the floured fruit mixture just until evenly distributed. The batter should look a bit lumpy and rustic.
7. Divide batter evenly among muffin cups, filling each about ⅔ full. Sprinkle tops with coarse sugar for that bakery-style crunch.
8. Bake for 18-22 minutes until tops are golden brown and spring back when lightly touched. Start checking at 18 minutes since every oven runs differently.
9. Cool in pan for 5 minutes, then turn out onto a wire rack. Serve warm or at room temperature—they’re perfect either way.

Notes:

• Don’t skip tossing the fruit with flour—it prevents sinking and color bleeding
• Room temperature ingredients mix better and create lighter muffins
• Overmixing is the enemy of tender muffins—fold just until combined
• Every oven has its own personality, so trust your eyes more than the timer

Storage Tips:

• Keep covered at room temperature for 2-3 days
• Freeze individually wrapped for up to 3 months
• Warm day-old muffins in a 300°F oven for 5 minutes to refresh
• Don’t refrigerate—it makes them go stale faster