Strawberry Rhubarb Muffins
User Reviews
5.0
156 reviews
Excellent
Strawberry Rhubarb Muffins
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Strawberries and rhubarb are a classic and delicious combo in these easy to make, moist and delectable muffins with a crunchy cinnamon streusel topping.
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Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter
- 2 eggs
- 2 teaspoon vanilla extract
- ½ cup milk
- 1 cups rhubarb chopped
- 1 cups strawberries chopped
Streusel Topping
- ½ cup chopped walnuts
- ⅓ cup brown sugar packed
- ½ teaspoon cinnamon
- 1 tablespoon cold butter
Instructions
Muffins
- Preheat oven to 350°
- Line a 12 cup muffin pan with paper liners, or spray with cooking oil.
- In a medium bowl, combine flour, baking powder, and salt
- In the bowl of a stand mixer, or using a large bowl with an electric mixer, beat the butter and sugar over medium high speed until light and fluffy.
- Add eggs and vanilla, beating until combined.
- Turn mixer to low speed, and add the dry ingredients. Beat until just combined.
- Add the milk and beat until just combined.
- Fold in the rhubarb and strawberries with a spatula.
- Divide the batter evenly in the prepared muffin cups.
Streusel Topping
- In a small bowl, put the topping together by combining the nuts, cinnamon, & brown sugar.
- Use a pastry blender or your fingers to cut in butter until crumbly. Mixture should look like coarse crumbs.
- Divide the streusel topping evenly over the top of the muffins.
- Bake muffins for 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.
Equipments used:
Notes
- Room temperature ingredients: For the best results, butter (except for the streusel topping) and eggs should be at room temperature before beginning. Cold butter is too difficult to blend, and cold eggs can increase the baking time.
- Don't over mix: For fluffy muffins, only mix ingredients until they are just combined. Over mixing will result in tough muffins and the baked muffins will have peaked tops rather than domes.
- Paper liners: Paper liners are great for easy cleanup, or use cooking spray, vegetable oil, or butter to grease the muffin pan.
- Fill the pan: Use a cookie scoop or ice cream scoop to fill the muffin cups evenly.
- Streusel topping: Be sure to use cold butter for the topping. Cut the butter into the streusel ingredients with a pastry cutter, or use your fingers. The mixture should resemble coarse crumbs.
- Storage: Store the completely cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Freeze: To freeze, place cooled muffins on a parchment paper lined baking sheet. Put them in the freezer for 2-3 hours until they are frozen. Transfer the muffins to a ziplock bag or airtight freezer container. Freeze for up to 3 months. Thaw frozen muffins at room temperature.
Nutrition Information
Show Details
Serving
1muffin
Calories
291kcal
(15%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
51mg
(17%)
Sodium
183mg
(8%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
339IU
(7%)
Vitamin C
8mg
(9%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 291kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 183mg | 8% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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