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Fresh picked strawberry rhubarb muffins.

Fresh Picked Strawberry Rhubarb Muffins

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5 from 2 reviews

  • Author: Lisa Keys
  • Total Time: 35 minutes
  • Yield: 6 large muffins 1x


Fresh picked strawberry rhubarb muffins are light and fluffy filled with garden goodness and an extra boost of protein.



1 1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup almond flour

1 tablespoon dry milk powder

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 egg lightly beaten

3/4 cup milk

1/3 cup vegetable oil

1/2 teaspoon almond emulsion or extract*

3/4 cup small dice fresh rhubarb

1/2 cup sliced strawberries plus additional for garnish

2 tablespoons brown sugar

1/4 teaspoon cinnamon


  1. Heat oven to 400F. Line 6-count large bakery style muffin tin or 12-medium-sized muffin cups with paper liners.
  2. Sift flour into a large bowl. Add sugar, almond flour, milk powder, baking powder, and salt; whisk well.
  3. In another bowl, whisk egg, milk, oil and almond flavoring until blended. Pour wet ingredients into dry. With a rubber spatula, stir ingredients until you see a few streaks of unmixed flour.
  4. Add in rhubarb and strawberries and gently fold in until remaining dry ingredients are moistened. Do not over-mix.
  5. Fill muffin tins two-thirds full. Mix brown sugar and cinnamon; sprinkle evenly over batter.
  6. Stem and slice additional strawberries in half and place on top of each muffin.
  7. Bake for 20 minutes or until golden brown and wooden pick test comes out clean.




*If you are not a fan of almond feel free to substitute 1 teaspoon of vanilla extract

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: quick breads
  • Method: oven
  • Cuisine: American