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

Nut-Topped Strawberry Rhubarb Muffins Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 18 servings

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 McCormick® Pure 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

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.

Directions

  1. 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.
  2. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. 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.
Originally published as Nut-Topped Strawberry Rhubarb Muffins in Taste of Home April/May 2008, p47

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.

Reviews for Nut-Topped Strawberry Rhubarb Muffins

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 1, 2014

"These are to die for. That's what my neighbors said when I brought them to them. I absolutely agree! I love the crumb nut topping and they are so moist. It will be one of my favorite ways to use rhubarb from now on!"

MY REVIEW
Reviewed Jun. 25, 2014

"One of our favorite muffins in early summer when the rhubarb begins. Moist, flavorful, and the nut topping makes them a special treat on the breakfast table or just for a nice snack."

MY REVIEW
Reviewed May. 18, 2014

"Wow, these are so good! I made a batch 2 days ago and just baked another batch today. The nut-topped is making a big difference. I baked mine in a stone muffin pan and they were perfect."

MY REVIEW
Reviewed Jul. 27, 2013

"Very good. Would definitely make them again."

MY REVIEW
Reviewed Jun. 9, 2013

"these are wonderful,on last batch i added chopped pecans that was awesome. I think they are just as good cold as warm."

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