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Strawberry Rhubarb Muffins

Prep time:
Baking time:
Makes: 18 muffins
Freezing: excellent


2 3/4 cups (675 mL) Five Roses® All Purpose Bleached White Flour
1 cup (250 mL) packed brown sugar
1 1/4 tsp (6 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) Crisco® Vegetable or Canola Oil
1 egg
1 cup (250 mL) buttermilk
1 1/4 cups (300 mL) chopped rhubarb
3/4 cup (175 mL) chopped strawberries
1/2 cup (125 mL) packed brown sugar
1/2 tsp (2 mL) cinnamon


  1. Preheat oven to 375ºF (190ºC). Grease or line muffin pans with paper liners.
  2. Combine flour, brown sugar, baking soda and salt in a large bowl.
  3. Whisk oil egg, and buttermilk in a separate large bowl.  Add oil mixture to flour mixture. Stir until combined. Stir in rhubarb and strawberries.
  4. Spoon batter into prepared muffin cups.
  5. Combine topping ingredients in small bowl. Sprinkle evenly on muffins.
  6. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.