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 cup Diced (Small Dice) Rhubarb; 1 cup Chopped Strawberries; 1 cup All-purpose Flour, Plus 1 Tablespoon To Coat Chopped Fruit; 1 cup Whole Wheat Flour; 1 teaspoon Baking Powder; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/4 cups Butter, Softened Or Slightly Melted; 1/4 cups Vegetable Oil; 3/4 cups Sugar; 1 whole Egg; 1 cup Low-fat Sour Cream Or Plain Yogurt; 1/2 teaspoons Almond Extract; Sliced Almonds For Topping (optional); Brown Sugar, For Topping

Servings: persons

1 cup Diced (Small Dice) Rhubarb
1 cup Chopped Strawberries
1 cup All-purpose Flour, Plus 1 Tablespoon To Coat Chopped Fruit
1 cup Whole Wheat Flour
1 teaspoon Baking Powder
1-1/2 teaspoon Baking Soda
1/2 teaspoons Salt
1/4 cups Butter, Softened Or Slightly Melted
1/4 cups Vegetable Oil
3/4 cups Sugar
1 whole Egg
1 cup Low-fat Sour Cream Or Plain Yogurt
1/2 teaspoons Almond Extract
Sliced Almonds For Topping (optional)
Brown Sugar, For Topping

1
Preheat oven to 400u00b0F.
2
Chop fruit and toss with 1 tablespooon flour; set aside.
3
In small bowl, combine flours, baking powder, baking soda and salt.
4
In separate bowl, beat together butter, oil and sugar until very smooth and creamy. Add egg, sour cream and almond extract and mix well.
5
Gradually beat in dry ingredients until well combined, then gently stir in fruit. Divide over 12 muffin cups (cups will be quite full) and sprinkle with sliced almonds and brown sugar.
6
Bake for 17-20 minutes, until tops are browned and firm to the touch and an inserted toothpick comes out clean or with a few crumbs clinging.
7
Serve fresh. Freeze extras and microwave as needed to maintain a firmer top. Sticky muffins tops = blecch.

759

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 15 ingredients. The key ingredients include: 1 cup Diced (Small Dice) Rhubarb, 1 cup Chopped Strawberries, 1 cup All-purpose Flour, Plus 1 Tablespoon To Coat Chopped Fruit, 1 cup Whole Wheat Flour, 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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