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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
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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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!
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