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Nut-Topped Strawberry Rhubarb Muffins

Total Time

Prep: 25 min. Bake: 20 min.


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


  • 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
  • 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 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.
  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° 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.
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.

Nutrition Facts

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

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  • Debra
    Dec 22, 2020

    UM? The picture attached to this is a turkey surrounded by apples?

  • Rhonda1969
    May 23, 2018

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

  • Nic
    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!

  • EmmasMomma
    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.

  • randymerrylou
    Jun 5, 2017

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

  • mrsh318
    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!

  • Gramma Amy
    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.

  • manonv
    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.

  • Boxerfan
    Jul 27, 2013

    Very good. Would definitely make them again.

  • karenkarp
    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.