Strawberry rhubarb muffins from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 25) by Ken Haedrich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute nutmeg for ground cardamom.

  • eliza on May 23, 2026

    I agree with the prior reviewers that these were delicious muffins. I made a half recipe (due to my lack of dairy products at the moment) and did a lot of changes to the recipe. I used rye flour for 1/3 of the white and subbed oil for butter, orange zest for lemon zest and yogurt for sour cream. In addition I had frozen raspberries that I subbed for strawberries. Rhubarb was from my garden (I increased rhubarb by about 50%) and egg from my sister’s chicks. Because my raspberries were frozen, these took 22 min at 400 convection. My yield for 1/2 recipe was 7 muffins. Will def repeat.

  • hbakke on May 18, 2020

    Fantastic muffins! They were a bit overcooked at 22 minutes but otherwise delicious. I would make these again. The cardamom is detectable and a nice addition.

  • Zosia on July 23, 2019

    Really lovely muffins. They were moist with a tender crumb and chock full of fruit (though I may have added more than what was called for). I didn't have enough (5%) sour cream so replaced the missing amount with low-fat yogurt. They were baked in 19 minutes at 375F.

  • anya_sf on May 05, 2019

    I substituted white whole wheat flour for all-purpose, and plain nonfat yogurt for the sour cream. I also increased the strawberries to 1 cup. Tips I now use for all fruit-filled muffins: (from Smitten Kitchen) use paper liners so the fruit doesn't end up stuck to the pan; (from Bouchon Bakery) spray the paper liners with cooking spray so that you can easily remove the liners while the muffins are still warm. The muffins baked up beautifully, with just the right level of sweetness for breakfast, and a nice amount of fruit. I really liked the hint of cardamom.

  • TrishaCP on June 03, 2018

    These are a not too sweet muffin that I absolutely loved with the cardamom. Thanks to Astrid5555's note, and having been burned by stuck to the pan muffins when making the blackberry-ricotta muffins from this book, I just used liners. If you follow the instructions to eat them warm, you won't get them out of your pan without liners.

  • Astrid5555 on June 30, 2017

    These muffins are delicious, especially warm! Do not follow the recipe and try to remove the muffins from the tin after 5 minutes while still warm if you haven't used muffin liners but just dusted the pan with sugar as per the recipe suggestion. They stick and break. Wait until they are completely cool, they will come out of the tin beautifully.

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