Strawberry Rhubarb Muffins

When it comes to rhubarb, I’m usually a purist. No need to mix it with any other fruits – just a little sugar and we’re good to go. Why futz with that deliciously unique tart-sweet flavor? We don’t need strawberries or raspberries or any kind of berries to sweeten the pot, or the pie. Bring on the rhubarb and only the rhubarb and I’m one happy camper.

But when I caught a glimpse of this recipe laying on the counter of one of my local farm markets, right next to some ruby rhubarb and fresh local strawberries, I decided to become a believer – just this once. Surely strawberries would double the deliciousness of this muffin, and not take away from the rhubarb.

Strawberry rhubarb muffins | kitchentreaty.com
And I admit, it totally worked – we loved these muffins. Tender, flavorful and bursting with bright bites of fruit. The crumb topping just adds to the delicious experience.

So if you’ve still got some rhubarb around, tuck a few chunks into these muffins. You won’t be disappointed.

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Strawberry Rhubarb Muffins

These delectable muffins are tender and bursting with bright bites of fruit. The crumb topping just adds to the experience. Perfect for a special breakfast with the fam.


Ingredients:


  • Topping

  • 1/2 cup chopped pecans

  • 1/3 cup packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon cold unsalted butter

  • Muffins

  • 2 3/4 cups all-purpose flour

  • 1 1/3 cups brown sugar (packed)

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 egg

  • 1 cup buttermilk

  • 1/2 cup canola or vegetable oil

  • 2 teaspoons vanilla extract

  • 1 1/4 cup chopped fresh strawberries

  • 1 cup diced fresh rhubarb


Directions:



  1. Preheat the oven to 400 degrees Fahrenheit. Prepare one or two standard-sized muffin pans - enough for 18 muffins. Either grease the tins or use paper liners.

  2. In a small bowl, mix together the topping. Stir together the pecans, 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Cut the butter into pieces, and cut into the pecan/brown sugar/cinnamon mixture until the mixture is the texture of coarse crumbs. Set aside.

  3. Make the muffins batter! In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.

  4. In a medium bowl, whisk together the egg, buttermilk, oil and vanilla.

  5. Stir the wet ingredients into the dry ingredients just until combined.

  6. Fold in the strawberries and rhubarb.

  7. Fill the muffin cups about 2/3 full, then sprinkle the topping over the batter.

  8. Bake for about 20 - 25 minutes until a toothpick inserted in the center comes out clean.

  9. Let cool for about five minutes, then enjoy!




Slightly adapted from Stocker Farms


// All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.