Touch of Spring Muffins Recipe
Touch of Spring Muffins Recipe photo by Taste of Home
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Touch of Spring Muffins Recipe

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Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack. Remember this recipe when your backyard rhubarb is ready to cut or you see fresh stalks at the store. -Gail Sykora, Menomonee Falls, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup sliced fresh rhubarb
  • 6 small fresh strawberries, halved
  • 2 teaspoons sugar

Nutritional Facts

1 each: 185 calories, 7g fat (1g saturated fat), 20mg cholesterol, 212mg sodium, 27g carbohydrate (11g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.
  2. Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.
  3. Bake at 375° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Touch of Spring Muffins in Taste of Home February/March 2000, p31

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jmartin01 User ID: 1012828 31662
Reviewed Jun. 5, 2011

"Yum!! Not super sweet, which I enjoyed. :) The rhubarb and strawberry was a great combination in and was really easy."

ChristinePeck User ID: 5070997 91421
Reviewed Apr. 19, 2010

"Best warm! I used frozen fruit and it still turned out great! Devoured very quickly!"

katlaydee3 User ID: 3741999 203469
Reviewed Apr. 11, 2010

"Delicious, fresh and moist."

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