Strawberry-Rhubarb Muffins
By Yankee Magazine|Jun 04 2021|
Baked to perfection!
Photo Credit: Aimee TuckerExceptional 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.
Yield
Makes 12.
Ingredients
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
Instructions
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.
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.
Can I use frozen rhubarb in tis recipe?
Hi JoAnne. Yes, you can. Just be sure to thaw it first. Thanks!