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

Nut-Topped Strawberry Rhubarb Muffins Recipe

Read Reviews (11)
4.8 11
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 King Arthur Unbleached 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

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(11)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed May. 31, 2013

These were delicious, I will definitely make them again, so moist and yummy.

MY REVIEW
Reviewed Jun. 26, 2012

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

MY REVIEW
Reviewed May. 26, 2012

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.

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