
Strawberry-Rhubarb Muffins
Total Time
Prep: 25 min. Bake: 20 min.
Yield
1-1/2 dozen
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
- 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.
- In a small bowl, combine pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
- 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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