Strawberry-Rhubarb Muffins

By Yankee Magazine

Jun 04 2021

strawberry rhubarb muffins

Baked to perfection!

Photo Credit : Aimee Tucker

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.


Makes 12.


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.