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Nut-Topped Strawberry Rhubarb Muffins Recipe

Nut-Topped Strawberry Rhubarb Muffins Recipe photo by Taste of Home

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A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania

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Nut-Topped Strawberry Rhubarb Muffins Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 18 Servings

25 20 45

Ingredients

2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb
TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 muffin equals 243 calories, 10 g fat (2 g saturated fat), 14 mg cholesterol, 155 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Nut-Topped Strawberry Rhubarb Muffins in Taste of Home April/May 2008, p47

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Reviews for Nut-Topped Strawberry Rhubarb Muffins

Nut-Topped Strawberry Rhubarb Muffins

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Reviewed on Jun. 26, 2012 by mackpj

These are so good - a great way to use up strawberries and rhubarb!

Reviewed on May. 26, 2012 by mariahanrahan

I agree that the topping on these really is delicious. It bakes into the top of the muffins and becomes toffee-like. I was worried my family wasn't going to like these because they are not used to rhubarb; a neighbor had given us some and I found this recipe to try it out for the first time. But these were gobbled up; no worries! I'm going to make more this weekend.

Reviewed on May. 14, 2012 by jsouba

wow...delicious!!!!!

Reviewed on Jul. 03, 2011 by ahaslem

I've made these twice now. 1st time I did all rhubarb since I had no strawberries, it tasted fabulous but my topping sunk to the bottom. Making them today only I did the topping in my Cuisnart so topping was finer and added topping the last 5 minutes of baking! My husband who isn't really a muffin man even liked these. Thanks for the recipe. Maybe next time I'll try it with strawberies but it's great with all rhubard!

Reviewed on May. 27, 2011 by JEVINK

Great muffins! My husband who doesn't like rhubarb even gobbled them up!

Reviewed on Sep. 28, 2010 by Hersheysmom

Could you use frozen strawberries when out of season. If so, should they be drained?

Reviewed on Sep. 20, 2009 by bjoyus

These muffins are the best!!! The topping makes all the difference -- so good.

Reviewed on May. 26, 2009 by Pamvf13

My family loves these muffins!