Rhubarb Strawberry Muffins Recipe

Name: Rhubarb Strawberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups (425 ml) flour; 1/2 cup (125 ml) sugar; 2-1/2 tsp (12.5 ml) baking powder; dash of salt; 1 egg, lightly beaten; 3/4 cup (175 ml) milk; 1/3 cup (80 ml) vegetable oil; 1 tsp (5 ml) vanilla; 1 tsp (5 ml) grated orange peel; 3/4 diced fresh rhubarb (or stewed or frozen and add 1 tsp (5 ml) strawberry essence to batter); 1/2 cup (125 ml) sliced strawberries; 2 tbsp (30 ml) brown sugar; 1/4 tsp (1 ml) cinnamon

Servings: persons

1-3/4 cups (425 ml) flour
1/2 cup (125 ml) sugar
2-1/2 tsp (12.5 ml) baking powder
dash of salt
1 egg, lightly beaten
3/4 cup (175 ml) milk
1/3 cup (80 ml) vegetable oil
1 tsp (5 ml) vanilla
1 tsp (5 ml) grated orange peel
3/4 diced fresh rhubarb (or stewed or frozen and add 1 tsp (5 ml) strawberry essence to batter)
1/2 cup (125 ml) sliced strawberries
2 tbsp (30 ml) brown sugar
1/4 tsp (1 ml) cinnamon

1
Preheat over to 400 degrees (200 C.).
2
Grease 2 12-cup muffin tins.
3
Sift flour, sugar, baking powder and salt into a large bowl.
4
Combine egg, milk, oil, vanilla, and orange peel in small bowl.
5
Pour egg mixture into dry ingredients and stir with fork until moistened.
6
Fold in rhubarb and sliced strawberries.
7
Fill muffin cups 2/3 full.
8
For topping, combine brown sugar and cinnamon.
9
Sprinkle evenly over batter.
10
Bake for 20 to 25 minutes.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-3/4 cups (425 ml) flour, 1/2 cup (125 ml) sugar, 2-1/2 tsp (12.5 ml) baking powder, dash of salt, and more.

Yes, Rhubarb Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Strawberry Muffins

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