Strawberry Rhubarb Muffins | Recipes | Robin Hood

Strawberry Rhubarb Muffins

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(87) Ratings:
Prep Time:
Baking Time:
Makes:18 muffins
Freezing:excellent

Whether it’s the tangy rhubarb, sweet strawberries or cinnamon brown sugar crumble topping, these muffins have a whole lot to love.

Ingredients

Batter

2 3/4 cups 675 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL packed brown sugar
1 1/4 tsp 6 mL baking soda
1/2 tsp 2 mL salt
1/2 cup 125 mL Crisco® Vegetable or Canola Oil
1 egg
1 cup 250 mL buttermilk
1 1/4 cups 300 mL chopped rhubarb
3/4 cup 175 mL chopped strawberries

Topping

1/2 cup 125 mL packed brown sugar
1/2 tsp 2 mL cinnamon

Directions

  1. Preheat oven to 375ºF (190ºC). Grease or line muffin pans with paper liners.
  2. Combine flour, brown sugar, baking soda and salt in a large bowl.
  3. Whisk oil egg, and buttermilk in a separate large bowl.  Add oil mixture to flour mixture. Stir until combined. Stir in rhubarb and strawberries.
  4. Spoon batter into prepared muffin cups.
  5. Combine topping ingredients in small bowl. Sprinkle evenly on muffins.
  6. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.

Nutritional Information

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