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Nut-Topped Strawberry Rhubarb Muffins

Name: Nut-Topped Strawberry Rhubarb Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1-1/2 dozen.
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 large egg, room temperature; 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

15 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 20 min.

Makes

1-1/2 dozen

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

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

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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 large egg, room temperature
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 6 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° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 muffin: 243 calories, 10g fat (2g saturated fat), 14mg cholesterol, 155mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 3g protein.