Nut-Topped Strawberry Rhubarb Muffins Recipe photo by Taste of Home
Nut-Topped Strawberry Rhubarb Muffins
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 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
Ingredients
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2-3/4 cups all-purpose flour
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1-1/3 cups packed brown sugar
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2-1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 large egg, room temperature
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1 cup buttermilk
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1/2 cup canola oil
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2 teaspoons vanilla extract
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1 cup chopped fresh strawberries
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3/4 cup diced fresh or frozen rhubarb
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TOPPING:
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1/2 cup chopped pecans
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1/3 cup packed brown sugar
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1/2 teaspoon ground cinnamon
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1 tablespoon cold butter
Directions
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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.
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2.
In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
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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.
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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