NUT-TOPPED STRAWBERRY RHUBARB MUFFINS
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
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- 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. , 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.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB STREUSEL MUFFINS
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 37m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY RHUBARB STREUSEL MUFFINS
One of the best rhubarb muffins! Although I have not tried it as yet, I really do think this would be a good recipe to make as a cake!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 375°F (will reduce heat later).
- Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
- To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
- In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
- Stir in orange juice and sour cream; mix well to combine.
- In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
- Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen.
- Fold in the strawberries and rhubarb carefully not to overmix batter.
- Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
- Sprinkle a generous amount of streusel mix over the batter.
- Reduce heat to 350°F.
- Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.
Nutrition Facts : Calories 470, Fat 23, SaturatedFat 4.7, Cholesterol 25.6, Sodium 204.3, Carbohydrate 63.2, Fiber 1.9, Sugar 40.7, Protein 5.2
STRAWBERRY RHUBARB MUFFINS
What a wonderful way to start your morning! Add a cup of hot tea and a fruit cup and you're all set!
Provided by Michelle S.
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Mix flour, baking powder, sugar, and salt in a large bowl.
- Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
- Fold in rhubarb and sliced strawberries.
- Fill paper lined muffin tins 2/3 full with batter.
- Press a strawberry half gently into top of each muffin.
- Sprinkle tops generously with sugar.
- Bake until golden, about 20- 25 minutes.
- Cool before serving.
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- In a medium-sized saucepan over medium heat, place the rhubarb and cook, stirring often for about 15 minutes. Add 1/4 cup of brown sugar, and the melted butter and stir to combine. Remove from heat and allow to cool for 5 minutes. Add the beaten egg, milk and vanilla. Set aside.
- In a medium-sized mixing bowl, combine the chopped pecans, brown sugar, cinnamon and flour. Cut in the cubed butter until the mixture becomes coarse and pea-like. Set aside.
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- Wash, clean and chop the strawberries and rhubarb, then toss the rhubarb with a 2 tbsps sugar and set aside so that it draws some water and the muffins don't get too juicy.
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