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

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

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 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° 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.

Originally published as Strawberry-Rhubarb Muffins in Taste of Home April/May 2008

Reviews

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Average Rating:

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.
g_w_hammer

May 31, 2013

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