Strawberry Rhubarb Muffins Recipe

Name: Strawberry Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour; 2 1/2 teaspoons baking powder; 1/2 cup sugar; 3/4 teaspoon salt; 1 egg, lightly beaten; 3/4 cup milk; 1/3 cup vegetable oil; 3/4 cup minced rhubarb; 1/2 cup sliced strawberry; 6 small strawberries, cut in half

Servings: persons

1 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 cup sugar
3/4 teaspoon salt
1 egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
3/4 cup minced rhubarb
1/2 cup sliced strawberry
6 small strawberries, cut in half

1
Heat oven to 400 degrees.
2
Mix flour, baking powder, sugar, and salt in a large bowl.
3
Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
4
Fold in rhubarb and sliced strawberries.
5
Fill paper lined muffin tins 2/3 full with batter.
6
Press a strawberry half gently into top of each muffin.
7
Sprinkle tops generously with sugar.
8
Bake until golden, about 20- 25 minutes.
9
Cool before serving.

570

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 10 ingredients. The key ingredients include: 1 3/4 cups flour, 2 1/2 teaspoons baking powder, 1/2 cup sugar, 3/4 teaspoon salt, and more.

Yes, Strawberry Rhubarb 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.

Strawberry Rhubarb Muffins

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