Strawberry-Rhubarb Muffins

Total Time Prep: 25 min. Bake: 20 min.
Yield 1-1/2 dozen
Test Kitchen Approved
Strawberry-rhubarb muffins might just be our favorite baked treat to celebrate the sweet-tart flavors of the late spring and summer harvest.

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

  1. In a large bowl, combine first 6 ingredients. In another bowl, whisk 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.
  2. In a small bowl, combine pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. Bake at 400° until a toothpick inserted in 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.

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
Recipe Creator

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