Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins

Strawberries and Rhubarb are perfect together in these easy to make, moist and delectable muffins with a streusel topping.

Course Quick Breads & Muffins

Cuisine American, Canadian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings muffins

Calories 315kcal

Author Colleen Milne

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 tablespoon
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

US Customary - Metric

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 tablespoon lemon juice or vinegar stirred in. Allow to sit for 5 minutes before using.

Nutrition