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Nut Topped Strawberry Rhubarb Muffins's picture
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Packed brown sugar 1 1⁄3 Cup (21.33 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1
  Buttermilk 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Teaspoon
  Chopped fresh strawberries 1 Cup (16 tbs)
  Diced rhubarb 3⁄4 Cup (12 tbs) (Fresh Or Frozen)
For topping
  Chopped pecans 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Cold butter 1 Tablespoon

In a large bowl, combine the first six ingredients.
In another bowl, whisk the egg, buttermilk, oil and vanilla.
Stir into dry ingredients just until moistened.
Fold in strawberries and rhubarb.
Fill greased or paper-lined muffin cups two-thirds full.
In a small bowl, combine the pecans, brown sugar and cinnamon.
Cut in butter until mixture resembles coarse crumbs.
Sprinkle over batter.
Bake at 4000 for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.

Recipe Summary

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