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Strawberry Rhubarb Muffins

2-3/4 cups flour

1-1/3 cups brown sugar

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg

1 cup buttermilk

1/2 cup canola oil

2 teaspoons vanilla extract

1 cup chopped fresh strawberries

3/4 cup diced fresh or frozen rhubarb (Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.)


In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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