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Rhubarb Strawberry Muffins

Sheila
Strawberry and Rhubarb are the perfect partners in this muffin.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course baked goods
Cuisine baked goods
Servings 18 muffins

Ingredients
  

  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 1/4 cup Brown Sugar
  • 2 Eggs
  • 2/3 cup Vegetable Oil
  • 1 teaspoon Vanilla
  • 1 cup Buttermilk
  • 2 cups Rhubarb diced
  • 3/4 cup Strawberries mashed

Topping: using a fork cut brown sugar and butter together until crumbly.

  • 1/2 cup Brown Sugar
  • 1 tablespoon Butter

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine flour, salt, baking soda, and brown sugar in mixing bowl. Whisk together eggs, oil, milk, and vanilla gradually add wet ingredients to dry ingredients, until combined. Fold in rhubarb and strawberries. Fill muffins tins 2/3 full, sprinkle with topping. Bake for 18-20 minutes, 22-25 for large muffins.
Keyword crumble topping, muffin, rhubarb, strawberry
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