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Strawberry-Rhubarb Muffins with Pixie Tangerine Buttercream
By Chef Tom Fraker

Strawberry-Rhubarb Muffins with Pixie Tangerine Buttercream


1 Egg
¾ cup Milk
1/3 cup Canola Oil
1 teaspoon Pure Vanilla Extract
1 teaspoon Ground Cinnamon, divided
1¾ cups All-Purpose Flour
½ cup Granulated Sugar
2½ teaspoons Baking Powder
¾ cup Rhubarb, minced
½ cup Dried Strawberries, chopped
2 tablespoons Brown Sugar

For the Buttercream:

1 pound Unsalted Butter, softened
1 pound Powdered Sugar, sifted
1 teaspoon Pure Vanilla Extract
1 pinch Kosher Salt
3 Ojai Pixie Tangerines, zest only


Preheat oven to 400º. In a large bowl, combine the first four ingredients and ½ teaspoon of the cinnamon and set aside.

In another bowl, combine the flour, sugar and baking powder. Slowly add the dry ingredients to the wet while whisking constantly.

Mix thoroughly making sure that there are no dry clumps in the batter.

Fold in the fruit. Place 12 paper muffin cups in a muffin pan and spray the cups, lightly, with cooking spray (such as Pam).

Fill each cup about 2/3 with the batter. Mix the rest of the cinnamon and the brown sugar together.

Sprinkle the sugar mixture over each muffin and place in the oven. Bake for about 20 minutes or until a tooth pick inserted in the center of the muffin comes out dry.

To make the Buttercream:

Place all ingredients in a standing mixer fitted with a paddle attachment and mix, slowly at first, until well combined, about 2-3 minutes.

Makes about 3 cups

To finish, frost the cooled muffins and if desired, garnish with a tangerine segment.

Refrigerate any unused frosting...