Delight in Strawberry Rhubarb Muffins: Sweet, tangy, and moist. Perfect for breakfast or dessert. Fresh flavors in every bite!
Strawberry Rhubarb Muffins
Source: Tinkskitchen.com
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups diced rhubarb
- ½ cup chopped walnuts
- Topping
- ⅓ cup white sugar
- 1 tablespoon melted butter
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.
- Stir together the dry ingredients for the muffins. In another medium bowl, beat the brown sugar, buttermilk, oil, egg, and vanilla.
- Mix in the dry ingredients until just blended. Then stir in the rhubarb.
- Spoon batter into the prepared cups, about 3/4 full.
- Streusel
- Melt the butter in a microwave safe bowl, then add the sugar and cinnamon.
- Spoon this over the top of the muffin mixture as evenly as you can.
- Bake the muffins for 25 minutes or until done. Cool if you can.
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Notes:
Jul 21, 2013
A healthier choice when you need something sweet. Original recipe from
All
Photographs Copyright Tink's Kitchen and JSGrey
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