• Baking Time 20 minutes
  • Preparation Time 15 minutes
  • Makes 18 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Batter
  • 2 3/4 cups Robin Hood® Original All Purpose Flour
  • 1 cup packed brown sugar
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Vegetable or Canola Oil
  • 1 egg
  • 1 cup buttermilk
  • 1 1/4 cups chopped rhubarb
  • 3/4 cup chopped strawberries
  • Topping
  • 1/2 cup packed brown sugar
  • 1/2 tsp cinnamon

Serving Size: 18 muffins


Serving Size: 18 muffins

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


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top