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Nut-Topped Strawberry Rhubarb Muffins

 Nut-Topped Strawberry Rhubarb Muffins
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
18 ServingsPrep: 25 min. Bake: 20 min. + cooling

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.

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Nut-Topped Strawberry Rhubarb Muffins (continued)

Directions (continued)

  • 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.
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.