Strawberry-Rhubarb Muffins


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


Preheat oven to 375º. 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.

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.

For the topping:


Makes 12.

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