Nut-Topped Strawberry Rhubarb Muffins
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They’re perfect for a bunch or a grab-and-go-breakfast.
Audrey Stallsmith Hadley, Pennsylvania
Nut-Topped Strawberry Rhubarb Muffins Recipe
Nut-Topped Strawberry Rhubarb Muffins
2 ¾ cups flour
1 1/3 cups brown sugar
2 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
1 egg
1 cup buttermilk
½ cup canola oil
2 tsp. vanilla
1 cup fresh chopped strawberries
¾ cup diced fresh or frozen rhubarb
Topping: ½ cup chopped pecans
1/3 cup packed brown sugar
½ tsp. cinnamon
1 Tbsp. cold butter
In a large bowl, combine the first six (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, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 400 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. 1 ½ dozen
(Recipe for Nut-Topped Strawberry Rhubarb Muffins was in tasteofhome.com)
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