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Touch of Spring Muffins

 Touch of Spring Muffins
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
12 ServingsPrep: 10 min. Bake: 25 min.


  • 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


  • 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.
  • Fill greased or paper-lined muffin cups three-fourths full. Place a
  • strawberry half, cut side down, on each. Sprinkle with sugar.
  • 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.

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Touch of Spring Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 185 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 212 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.