1 3/4  cups all-purpose flour

1/2 cup cornmeal

1 cup firmly packed brown sugar

2-1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup sour cream or greek style yogurt

1/2 cup vegetable oil

2 large eggs

1 tsp. pure vanilla extract

1-1/2 cups finely diced fresh rhubarb

1/2 cup fresh strawberries, thinly sliced

For the topping:

3 Tbsp granulated sugar

1/2 tsp ground cinnamon


Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups or grease with cooking spray.

Make the muffin batter: In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, oil, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb and strawberries.

Divide the batter among the muffin cups,

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown and a pick inserted in the center comes out clean, about 20 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.

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