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.
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.
Strawberry Rhubarb Muffins
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cold unsalted butter
- 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
- 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.
- 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.
- Make the muffins batter! In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the egg, buttermilk, oil and vanilla.
- Stir the wet ingredients into the dry ingredients just until combined.
- Fold in the strawberries and rhubarb.
- Fill the muffin cups about 2/3 full, then sprinkle the topping over the batter.
- Bake for about 20 - 25 minutes until a toothpick inserted in the center comes out clean.
- Let cool for about five minutes, then enjoy!
Made these last night with King Arthur Organic 100% whole wheat (with the bran) flour, and substituting skim milk for buttermilk. I added 1.5 cups of strawberries, not 1.25.
At any rate, they are DELICIOUS! Thanks for sharing. Here’s the nutritional info:
Total Fat 9.1 g
Saturated Fat 5.1 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.2 g
Cholesterol 12.3 mg
Sodium 186.7 mg
Potassium 124.7 mg
Total Carbohydrate 43.6 g
Dietary Fiber 3.1 g
Sugars 28.5 g
Protein 3.6 g
Vitamin A 1.6 %
Vitamin B-12 0.5 %
Vitamin B-6 0.9 %
Vitamin C 13.1 %
Vitamin D 1.9 %
Vitamin E 5.1 %
Calcium 9.9 %
Copper 4.4 %
Folate 1.2 %
Iron 7.2 %
Magnesium 2.6 %
Manganese 11.9 %
Niacin 0.4 %
Pantothenic Acid 0.7 %
Phosphorus 3.6 %
Riboflavin 1.4 %
Selenium 1.0 %
Thiamin 1.2 %
Zinc 1.1 %
Mmm, those sound great, Beth! Thanks for the nutrition info. 🙂
Thanks Kare, these look really good! I have yet to make anything with rhubarb (I know, shame on me) so maybe I’ll run with these as a first attempt!
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Can these be frozen? I’m having a baby soon and want to stock my freezer with some uplifting goodies to eat when the chaos begins!
Hi Laura! Absolutely. 🙂 Freeze and just pull them out and set them on the counter an hour or two before you want to eat them; they should be good to go! My freezer is full of frozen muffins. I’ve decided they’re one of the perfect freezer foods. 🙂
Can you use frozen strawberries and rhubarb?
I m looking or a strawberry-rhubarb SAUCE muffin recipe. Already have the sauce made, Don’t want to use chopped fruits.