Nut-Topped Strawberry Rhubarb Muffins Recipe

5 18 17
Nut-Topped Strawberry Rhubarb Muffins Recipe
Nut-Topped Strawberry Rhubarb Muffins Recipe photo by Taste of Home
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Nut-Topped Strawberry Rhubarb Muffins Recipe

Read Reviews
5 18 17
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
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 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.
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 in 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 each: 243 calories, 10g fat (2g saturated fat), 14mg cholesterol, 155mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 3g protein.

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  • 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
  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 in 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

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Reviews forNut-Topped Strawberry Rhubarb Muffins

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Rhonda1969 User ID: 4790178 288124
Reviewed May. 23, 2018

"I took these to a baby shower brunch and everyone loved them. They are a family favorite.3"

MY REVIEW
Nic User ID: 9466990 288068
Reviewed May. 22, 2018

"These are amazing! Very easy to make and turned out perfectly. I used walnuts instead of pecans because that's all I had, and it was still very good. I think the basic recipe would be good with other fruits too!"

MY REVIEW
EmmasMomma User ID: 4434313 271922
Reviewed Aug. 18, 2017

"Excellent and just what I was looking for. Moist, flavorful and delicious.

I did stir a couple tablespoons of sugar into the fruit to sit while I prepared the rest of the ingredients to take the bite out of the rhubarb.
The outsides of the muffins were a bit dark for my taste, so I might kick down the heat a touch next time I make these."

MY REVIEW
randymerrylou User ID: 3849792 267660
Reviewed Jun. 5, 2017

"This is a new favorite rhubarb recipe. These muffins are moist and delicious!"

MY REVIEW
mrsh318 User ID: 3583996 144254
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
Gramma Amy User ID: 6989823 59968
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
manonv User ID: 7809054 138305
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
Boxerfan User ID: 6903116 145216
Reviewed Jul. 27, 2013

"Very good. Would definitely make them again."

MY REVIEW
karenkarp User ID: 3590232 144253
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
g_w_hammer User ID: 139982 145213
Reviewed May. 31, 2013

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

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