Strawberry Rhubarb Muffins
Strawberries and Rhubarb are perfect together in these easy to make, moist and delectable muffins with a streusel topping.
Servings 12 muffins
Calories 315kcal
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ cups whole wheat flour
- 1 ⅓ cups brown sugar packed
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- zest from one lemon about 1 tbsp
- 2 eggs
- 1 cup buttermilk
- ½ cup sunflower oil
- 2 tsp 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 tsp cinnamon
- 1 tbsp 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.
Notes
If you don't have buttermilk, substitute an equal quantity of milk, with 2 tbsp lemon juice or vinegar stirred in. Allow to sit for 5 minutes before using.
Nutrition
Serving: 1muffin | Calories: 315kcal | Carbohydrates: 57g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 366mg | Fiber: 3g | Sugar: 32g | Vitamin A: 125IU | Vitamin C: 15.8mg | Calcium: 131mg | Iron: 1.9mg