STRAWBERRY RHUBARB MUFFINS
What a wonderful way to start your morning! Add a cup of hot tea and a fruit cup and you're all set!
Provided by Michelle S.
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Mix flour, baking powder, sugar, and salt in a large bowl.
- Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
- Fold in rhubarb and sliced strawberries.
- Fill paper lined muffin tins 2/3 full with batter.
- Press a strawberry half gently into top of each muffin.
- Sprinkle tops generously with sugar.
- Bake until golden, about 20- 25 minutes.
- Cool before serving.
STRAWBERRY RHUBARB MUFFINS
I really like this recipe, it is sweet but not to sweet. I got the recipe from the cookbook Mostly Muffins by Jean Paré.
Provided by eline.kleinjan
Categories Lunch/Snacks
Time 28m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Measure the first 5 ingredients into a large bowl. Stir. Make a well in the centre.
- Combine the next 3 ingredients into a medium bowl. Add it to the well.
- Add strawberries and rhubarb. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
- TOPPING: Combine cinnamon and brown sugar in smaal cup. Sprinkle on batter. Bake in 375 F (190 C) oven for 18 to 20 minutes until wooden pick insereted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool.
Nutrition Facts : Calories 245.6, Fat 5.4, SaturatedFat 0.8, Cholesterol 18.2, Sodium 442.5, Carbohydrate 45.9, Fiber 1.2, Sugar 25, Protein 3.9
STRAWBERRY-RHUBARB CRUMBLE MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
- Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
- Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
AUNT NORMA'S RHUBARB MUFFINS
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Provided by charliebabe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g
STRAWBERRY-RHUBARB MUFFINS
While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge. Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland. This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter. Doing so not only draws out excess moisture from the strawberries, but also gets a head start on breaking down the fibrous rhubarb. This recipe calls for an ample amount of sugar, which balances the tartness of the rhubarb and helps create wonderfully browned and chewy muffin tops. Finally, the cornmeal in this recipe adds great texture and gives the muffins a rustic finish. Opt for medium-grind or stone-ground cornmeal, if you can find it, but fine cornmeal works well, too.
Provided by Lidey Heuck
Categories breakfast, snack, quick breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and line a standard muffin tin with paper liners. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)
- Combine the strawberries and rhubarb in a medium bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (1 cup plus 3 tablespoons), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream, vanilla and lemon zest, and whisk just until smooth.
- In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)
- Transfer the fruit mixture to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.
- Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
- Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. The muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.
NUT-TOPPED STRAWBERRY RHUBARB MUFFINS
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. -Audrey Stallsmith, Hadley, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 6 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 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
- In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
- Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
BEST RHUBARB MUFFINS EVER!
A delicious, moist muffin with just the right amount of tang, topped with a sweet cinnamon/sugar struesel topping.
Provided by Kennybabe
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees farinheit.
- Combine flour, baking powder, baking soda and salt. Set aside.
- In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
- Add dry ingredients and mix throughly until dry ingredients are moistened.
- Fold in rhubarb.
- Spoon evenly into 12 muffin cups.
- Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
- Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.
Nutrition Facts : Calories 295.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 19.7, Sodium 267.2, Carbohydrate 55.6, Fiber 1.4, Sugar 34.1, Protein 4.2
STRAWBERRY RHUBARB STREUSEL MUFFINS
One of the best rhubarb muffins! Although I have not tried it as yet, I really do think this would be a good recipe to make as a cake!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 375°F (will reduce heat later).
- Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
- To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
- In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
- Stir in orange juice and sour cream; mix well to combine.
- In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
- Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen.
- Fold in the strawberries and rhubarb carefully not to overmix batter.
- Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
- Sprinkle a generous amount of streusel mix over the batter.
- Reduce heat to 350°F.
- Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.
Nutrition Facts : Calories 470, Fat 23, SaturatedFat 4.7, Cholesterol 25.6, Sodium 204.3, Carbohydrate 63.2, Fiber 1.9, Sugar 40.7, Protein 5.2
STRAWBERRY-RHUBARB MUFFINS
Make and share this Strawberry-Rhubarb Muffins recipe from Food.com.
Provided by mmlwjr
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Mix flour,sugar& baking powder together in a large bowl.
- Combine egg, milk & oil in a small bowl.
- Stir this into flour mixture with a fork just until moistened.
- Fold in rhubarb & strawberries.
- Pour into greased muffin tins.
- sprinkle top with a bit of white sugar.
- Bake 20-25 minutes until golden brown.
Nutrition Facts : Calories 172.8, Fat 7.2, SaturatedFat 1.3, Cholesterol 17.6, Sodium 89.9, Carbohydrate 24.2, Fiber 0.8, Sugar 8.9, Protein 3
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.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 18
Steps:
- 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!
RHUBARB MUFFINS
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
Provided by Freya
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
- In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
- Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g
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4/5 Total Time 1 hr 20 minsServings 6
- Preheat the oven to 375° and position the rack in the lower third of the oven. Coat 6 jumbo muffin cups with nonstick baking spray. In a large bowl, mix the flour with the 3/4 cup of sugar, the baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the grated lemon zest.
- Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar. Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool before serving.
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