Strawberries and rhubarb are always the perfect combination of tart and sweet, and these strawberry rhubarb muffins are topped off with a crispy nut streusel, which brings it home. A touch of cinnamon works itself in beautifully to complete the taste.
Rhubarb Means Spring Is Here
One of the first produce items to show up in early spring, rhubarb is always something to look forward to.
Rhubarb is a vegetable and not a fruit. Like tomatoes, they are fruits, and not vegetables. How we use food is how we think of it, so we usually think of rhubarb as a fruit. Get more rhubarb info here: So What Exactly is Rhubarb?
Why This Recipe Works
Make these strawberry rhubarb muffins for a spring brunch or snack, and they freeze really well for a grab-and-go breakfast.
The fruit adds moisture into the muffins to make them light, fresh and fluffy.
Caution: Do Not Eat The Rhubarb Leaves
One fact that I didn't know about rhubarb is that the leaves of the rhubarb plant are highly toxic. Just in case you're ever tempted to use rhubarb greens in a stir-fry, right? In case you were contemplating that, don't do it. The rhubarb stalk, however, is very much edible and adds a unique and delicious tartness to so many dishes.
Here's What You'll Need
Muffin Batter:
- All Purpose Flour
- Whole Wheat Flour
- Brown Sugar
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Lemon Zest
- 2 Eggs
- Buttermilk
- Sunflower Oil
- Vanilla Extract
- Chopped Fresh Rhubarb
- Chopped Fresh Strawberries
Streusel Topping
- Brown Sugar
- Cinnamon
- Cold Butter
- Pecans or Walnuts
How To Make This Recipe
- In a mixing bowl, combine the dry ingredients
- In a separate bowl, whisk together the eggs, milk, oil and vanilla.
- Make a well in the dry ingredients and add the egg mixture. Stir together with a few swift strokes.
- In a small bowl, combine the topping ingredients. Add the butter and using a pastry blender or two knives, cut in until crumbly. Fill each muffin cup two thirds full. Top each with the streusel mixture.
- Bake
Expert Tips
If you prefer not to use liners, simply spray your pan with non-stick spray or apply a thin, even coat of butter to each cup.
When mixing your dry ingredients and wet batter ingredients, make a well in the dry ingredient bowl. Over mixing your muffin batter may cause uneven baking or a tougher texture.
If you don't have buttermilk, substitute an equal quantity of milk with 2 tablespoons of lemon juice or vinegar stirred in. Allow it to sit for 5 minutes before using.
Really Into Rhubarb?
If you need more ways to use your rhubarb, check out this easy Rhubarb Jam. or these yummy Rhubarb Blueberry Oatmeal Bars. And if you're looking for more delicious muffins, try Banana Blueberry Spelt Muffins, or Bacon Bran Muffins !
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Strawberry Rhubarb Muffins
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ cups whole wheat flour
- 1 ⅓ cups brown sugar packed
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- zest from one lemon about 1 tbsp
- 2 eggs
- 1 cup buttermilk
- ½ cup sunflower oil
- 2 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
- 2 cups chopped fresh strawberries
Topping
- ½ cup chopped pecans or walnuts
- ⅓ cup brown sugar packed
- ½ teaspoon cinnamon
- 1 tablespoon cold butter
Instructions
- Preheat oven to 375°
- In a large bowl, combine flours, brown sugar, baking powder, baking soda, cinnamon, salt, and lemon zest
- In another bowl, whisk together eggs, milk & lemon mixture, oil, and vanilla
- Make a well in the center of the dry ingredients and pour in the egg/milk mixture, stirring with just a few swift strokes to just moisten the ingredients. Don't over mix.
- Fold in the rhubarb and strawberries
- Spoon into muffin pans, should fill 18 holes.
- In a small bowl, put the topping together by combining the nuts, cinnamon, & brown sugar
- Cut in butter until crumbly
- Sprinkle topping over each muffin evenly
- Bake for 25-30 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
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