Strawberry Rhubarb Muffins
Total time: 
Serves: 12
  • 1-2 large pieces of rhubarb, sliced lengthwise then diced (about 1 cup - frozen rhubarb is also ok)
  • 1 cup chopped fresh strawberries
  • 1 tbsp flour to coat berries
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (or more all-purpose)
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ¼ cup butter or margarine, softened
  • ¼ cup vegetable oil
  • ¾ cup sugar
  • 1 egg
  • 1 cup low-fat sour cream or plain yogurt
  • ½ tsp almond extract
  • Brown sugar for topping
  • Sliced almonds for topping (optional)
  1. Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners.
  2. Chop rhubarb and strawberries and toss with 1 tbsp flour (this absorbs the liquid a bit and prevents soggy muffins).
  3. Combine flours, baking powder, baking soda and salt in small bowl.
  4. In separate bowl, cream butter, oil and sugar until very smooth. Add egg, sour cream or yogurt, and almond extract; blend well. Gradually beat in dry ingredients until combined. Gently stir in fruit.
  5. Divide batter over 12 muffins - a good ¼ cup per muffin for nice full cups. Lightly press in some sliced almonds if using, then sprinkle a bit of brown sugar on top. Bake for 16-20 minutes, until tops are golden and toothpick inserted in center comes out clean.
  6. Store in airtight container for a day or two - for the best storage, store in the freezer and reheat individually as needed.
Recipe by Hidden Ponies at