Tag Archives: berry muffins

Strawberry Rhubarb Muffins

15 Jun

Well, early on in my blogging, which wasn’t really that long ago so I’m not feeling too bad about how long it’s been, someone asked me about a good Raspberry Yogurt muffin recipe (Hi Alanna!).  

Maybe you already found one, but it has been in the back of my mind and, while this recipe doesn’t actually call for raspberries, I assume they would be fabulous with raspberries too as they make a big, perfectly-textured, crisp-topped muffin that could really only be delicious with any fruit combination.  I’ll try it another way as soon as I eat some room into my freezer 🙂


These berry muffins have always been my favourite go-to berry muffin,  but I have to say this recipe is giving them a run for their money.  As soon as I had one I was so excited to blog about them, but I wanted to make them again since I kind of guesstimated and played with my oven temperature the first time around and I wanted to be sure they would turn out equally fabulously for you all.  

I read all kinds of muffin recipes and basically came up with one that used all ingredients I already had…then I liked them so much I made them again 2 days later, a rare occurrence for me – not because I ATE the whole dozen but because I wanted enough in the freezer that even if I DID eat the whole dozen more would be waiting!

I think what really makes these special and delicious is the use of almond flavouring, an idea inspired by Sommer over at  A Spicy Perspective– what a great alternative to the traditional vanilla!  And she has some beautiful pictures too.

Try ’em today, and try ’em again 2 days later.  If you try them with a different fruit, let me know if it works just as well!  Also, if there’s a recipe you’re looking for or would like to see my try feel free to comment and let me know or, if you’re shy, send me an email at ajnienhuis@gmail.com…I love a challenge!


Strawberry Rhubarb Muffins

1 large piece of rhubarb, sliced lengthwise then diced (about 3/4 cup – 1 cup)

1 cup chopped fresh strawberries

1 tbsp flour to coat berries

1 cup all-purpose flour

1 cup whole wheat flour (or more all-purpose, if you must :))

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1/4 cup butter or margarine, softened

1/4 cup vegetable oil

3/4 cup sugar

1 egg

1 cup low-fat sour cream or plain yogurt

1/2 tsp almond extract

Brown sugar for topping

Sliced almonds for topping (optional)


Preheat oven to 400 degrees.

Chop rhubarb and strawberries and toss with 1 tbsp flour (this absorbs the liquid a bit and prevents soggy muffins).

Combine flours, baking powder, baking soda and salt in small bowl.

In separate bowl, cream butter, oil and sugar until very smooth.  Add egg, sour cream or yogurt, and almond extract; blend well.  Gradually beat in dry ingredients until combined.  Gently stir in fruit.

Line 12-cup muffin tin with paper liners and divide batter – a good 1/4 cup per muffin for nice full cups.  Lightly press in some sliced almonds if using (I didn’t have any but they would add a perfect look and crunch), then sprinkle a bit of brown sugar on top.  Bake for 16-20 minutes, until tops are golden and toothpick inserted in center comes out clean.


11 Feb

I love muffins.

I am considering buying a toaster oven JUST to reheat muffins, since the microwave isn’t quite cutting it for me.  The last place I worked at had a toaster oven, and reheating muffins in there restored them in seconds to their perfect, warm, crisp-topped, soft-bottomed fresh-out-of-the-oven deliciousness that I love so much.

I love muffins because they are super fast to put together, and don’t require rising time when you suddenly get the urge to have some (rising time being my saving grace deterring me from making homemade cinnamon buns whenever the urge hits).  They come in endless flavour/texture combinations, and can be made as healthy or unhealthy (aka cupcakes) as you like.  They are quick to grab for breakfast when you’re running out the door late, and if you throw them in your purse frozen they don’t get squished and are perfectly thawed and ready to eat an hour or two later.

After reading that, how can you NOT love muffins??

I have learned to never leave my muffins at room temperature.  I now always eat as many I as I want off the cooling racks and then freeze the rest as soon as they are cool.  Leaving them on the counter in their container resulted in too many softened, sticky tops, especially on moister muffins with lots of apple or anything in them.  Freeze ’em, and reheat ’em for 30 seconds in the microwave and it’s almost like you just made fresh muffins.  Almost.  With a toaster oven the deception is REALLY good.

This recipe is one of the ones I use ALL the time…it is light and fluffy and always turns out perfectly, whether you make it with raspberries and white chocolate, raspberries and blueberries, blueberries and cranberries, fresh fruit or frozen fruit…you get the picture!  And then there are the icing options!  Drizzle on some melted white chocolate, plain icing sugar and milk, or whip up a lemon or orange icing by adding a bit of juice to the icing sugar.  Because everyone should have icing for breakfast.  Really.  Especially if your muffin does not contain chocolate chips.

You can also substitute the milk with fruit juice – I have done orange juice as well as one of those SunRype or V8 Fruit/Veggie mixes that taste like fruit juice but have veggie servings in them – I can’t mentally get myself to actually drink a glass of the stuff, but I love mixing them in things in place of just plain fruit juice.  I am a heavy water drinker and anything with more than water’s amount of thickness veers me into the unpleasant realm of launched leftovers.

On that appetizing note, here’s the recipe:


1/2 cup margarine, melted and cooled slightly

1 cup milk (or fruit juice – makes the texture slightly less moist/rich)

1 tsp vanilla

2 eggs

2 1/4 cups flour (all-purpose or whole wheat, or a combination of the two)

1 cup sugar

4 tsp baking powder

1/2 tsp salt

1/2 cup raspberries

1/2 cup blueberries

1/2 cup white chocolate chips (totally optional)

Preheat oven to 400 degrees.  Line 12 muffins cups with paper lines or spray with cooking spray.

In small bowl, whisk together melted margarine, milk, vanilla and eggs.  In large bowl, stir together flour, sugar, baking powder and salt.  Blend wet ingredients into dry ingredients, stirring just until combined.  Gently fold in berries and chocolate chips, if using.  Divide over 12 muffins and bake for 18-20 minutes, until light brown and toothpick comes out clean (tops should feel fairly firm and bounce back when pressed lightly).  Let sit in muffin pan for 10 minutes before removing to rack to cool completely.

Once cool, add a drizzle of icing if it floats your boat as much as it does mine 🙂


I also contributed these to “Jubilicious”, our Ottawa church cookbook, which I believe is still available for purchase if anyone wants one, and I’m so happy to see lots of you Jubilites have tried and loved them too!!

(Adapted from a recipe by Imperial Margarine)

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