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Strawberry-Rhubarb Muffins

Strawberry-Rhubarb Muffins
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Yield: Makes 12.

Exceptional muffins with a tart-sweet flavor complemented by a cinnamon topping. Serve with Honey Butter, made by whipping half a cup of unsalted butter with two tablespoons honey and a tablespoon brandy.


  • 1-3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • Dash of salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 tablespoon Grand Marnier (optional)
  • 3/4 cup minced fresh rhubarb
  • 1/2 cup sliced strawberries
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 6 small strawberries, cut in half


Mix flour, granulated sugar, baking powder, and salt in a large bowl. Combine egg, milk, oil, vanilla, and cinnamon (and Grand Marnier if desired) in a small bowl. Stir into flour mixture with fork until just moistened. Fold in rhubarb and strawberries. Fill well-buttered muffin tins two-thirds full. Combine brown sugar and cinnamon and sprinkle over batter; gently place a strawberry half on top of each muffin. Bake in a 400 degrees F oven until golden brown, about 18 - 20 minutes. Remove from tins and cool on wire racks.
Updated Wednesday, December 12th, 2007

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One Response to Strawberry-Rhubarb Muffins

  1. laurel bandi May 29, 2013 at 7:42 am #

    Wonderful !!! I have been making these for several years. They are our favorite summer muffin. Very moist and tender. Make sure you dry off the strawberries carefully before stirring them in to batter.

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