Strawberry Rhubarb Muffins #MuffinMonday

 Fresh strawberries and rhubarb in a tender muffin topped with a pecan streusel.  These are perfect for a brunch, to go breakfast or a quick afternoon snack.

It's time for Muffin Monday................

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Here are the muffins being shared today........

• Buttermilk Rhubarb Muffins from Jolene's Recipe Journal
• Cream Cheese Coffee Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Making Miracles
• Lemon Strawberry Muffins from Magical Ingredients
• Sourdough Cherry Almond Muffins from Zesty South Indian Kitchen
• Strawberry Rhubarb Muffins from A Day in the Life on the Farm

I have rhubarb coming out of my ears!!  Oh, wait....that would be corn.  Well, it's too early for corn so I'm talking rhubarb.  You can read all about my rhubarb problems blessings in my Weekly Menu post where I share a recipe for a Blueberry, Strawberry Rhubarb Cobbler .

Suffice it to say, I'm going to be sharing a LOT of rhubarb recipes in the next month or so.  It's all good because rhubarb is an amazing and versatile ingredient that adds a nice tart flavor to a dish.

These lovelies were served up as part of a breakfast buffet for one of Frank's CPL classes.  They were a huge hit. The sweetness of the strawberries, tartness of the rhubarb and crunch of the nut streusel was a winning combination.

Of course, for some reason recipes made with home grown fruits and vegetables are twice as good as those that use store bought.  There is such satisfaction in having had a part of the process.

Muffins, Breads, Rhubarb, Strawberries, Breakfast, Snacks, Nuts

Muffins

American

Yield: 12 muffins

Author: Wendy Klik

Strawberry Rhubarb Muffins

Fresh strawberries and rhubarb in a tender muffin topped with a pecan streusel. These are perfect for a brunch, to go breakfast or a quick afternoon snack.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 3/4 c. flour
• 1 2/3 c. packed brown sugar, divided
• 2 1/2 t. baking powder
• 1/2 t. baking soda
• 1 t. cinnamon, divided
• pinch of salt
• 1 egg
• 1 c. buttermilk
• 1/2 c. canola oil
• 2 t. vanilla
• 1 c. chopped strawberries
• 3/4 c. diced rhubarb
• 1/2 c. chopped pecans pieces
• 1 T. cold butter

Instructions

1. Combine the flour, 1 1/3 cups of the brown sugar, baking powder, baking soda, 1/2 teaspoon of the cinnamon and salt in a large bowl.  Create a well in the center of the dry ingredients.
2. Whisk together the egg, buttermilk, oil and vanilla.  Pour into the center of the well. Using a wooden spoon, combine until just moistened.  Stir in the strawberries and rhubarb until just combined.  
3. Divide between 12 muffin cups that have been treated with baking spray or lined with papers.  
4. Place the pecans, 1/3 c. brown sugar, remaining 1/2 teaspoon of cinnamon and butter into a food processor and pulse 2-3 times until coarse crumbs remain.  Sprinkle over the muffin batter and bake in a preheated 400* oven for about 20 minutes, until a skewer removes cleanly.

Notes:

Adapted from a recipe found in Taste of Home

Nutrition Facts

Calories

341.80

Fat (grams)

14.29

Sat. Fat (grams)

1.85

Carbs (grams)

49.61

Fiber (grams)

1.75

Net carbs

47.85

Sugar (grams)

26.00

Protein (grams)

4.79

Sodium (milligrams)

225.33

Cholesterol (grams)

18.86

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