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Nut-Topped Strawberry Rhubarb Muffins
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
Reviews
UM? The picture attached to this is a turkey surrounded by apples?
I took these to a baby shower brunch and everyone loved them. They are a family favorite.3
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!
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.
This is a new favorite rhubarb recipe. These muffins are moist and delicious!
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!
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.
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.
Very good. Would definitely make them again.
these are wonderful,on last batch i added chopped pecans that was awesome. I think they are just as good cold as warm.