Strawberry Rhubarb Muffins
User Reviews
5
Strawberry Rhubarb Muffins
Description
The muffins use classic baking ingredients including flour, baking powder, sugar, butter, eggs, vanilla, and milk to create a tender crumb. Fresh chopped rhubarb and strawberries are folded into the batter to add bursts of tart and sweet flavor and moisture. The cinnamon walnut streusel topping is made with chopped walnuts, brown sugar, cinnamon, and cold butter cut to crumbs, baked until golden and crunchy, adding a fragrant, spiced texture.
Baked at 350°F in a lined or greased muffin pan, these muffins rise to golden tops with a moist yet airy inside. The combination of fruit and streusel creates a pleasant balance, with the nuts adding texture. These muffins work well for breakfast or snack.
For best results, butter and eggs should be at room temperature to ensure proper creaming and mixing without overworking the batter, which can cause toughness. The recipe suggests filling muffin cups evenly for uniform baking and allowing streusel to make a crumbly topping. Prepared muffins store well at room temperature or chilled and freeze nicely, with instructions for freezing on a sheet before bagging.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter
- 2 egg
- 2 teaspoon vanilla extract
- ½ cup milk
- 1 cups rhubarb chopped
- 1 cups strawberries chopped
Streusel Topping
- ½ cup walnuts chopped
- ⅓ cup brown sugar packed
- ½ teaspoon cinnamon
- 1 tablespoon butter cold
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.
Notes
- Bring butter and eggs to room temperature before starting for easier mixing and lighter texture.
- Mix muffin batter only until combined to avoid tough muffins and peaked tops.
- Use paper liners or grease muffin pans for easy release and cleanup.
- Fill muffin cups evenly using a scoop for uniform size and even baking.
- Make streusel topping with cold butter cut into the nut and sugar mixture until coarse crumbs form.
- Store cooled muffins in an airtight container at room temperature up to 3 days or refrigerated up to a week.
- Freeze muffins individually on a baking sheet, then transfer to a sealed container; thaw at room temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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