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Total Time: 20

Yield: 12 muffins

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For the muffins:


  • 1-3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup diced fresh rhubarb
  • 1/2 cup sliced strawberries


Preheat oven to 375°. Line the cups of a muffin pan with paper liners (or grease them) and set aside.

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.

In a medium-size bowl, stir together egg, milk, oil, vanilla, and cinnamon.

Add wet ingredients to dry ingredients and stir with a fork until just moistened.

Fold in rhubarb and strawberries.

Fill muffin cups two-thirds full.

For the topping:


  • 2 tablespoons firmly packed light-brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 small strawberries, thinly sliced


Combine brown sugar and cinnamon and sprinkle over batter; gently place a strawberry slice on top of each muffin.

Bake until golden brown, 20—25 minutes. Remove from tin and cool on a wire rack.
Updated Thursday, September 22nd, 2011

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