Description
Light and tender muffins loaded with strawberries and rhubarb, finished with a sweet cinnamon topping.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/5 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup chopped rhubarb
- 3/4 cup chopped strawberries
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375°F and prepare muffin pan
- Whisk dry ingredients together
- Mix wet ingredients separately
- Coat fruit with flour
- Combine wet and dry ingredients
- Fold in fruit
- Divide batter into muffin cups
- Mix topping and sprinkle on muffins
- Bake 18 to 20 minutes
- Cool before serving
Notes
- Do not overmix batter
- Use fresh fruit for best flavor
- Coat fruit in flour to prevent sinking
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 201
- Sugar: 17
- Sodium: 186
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 17