Today’s recipe is slightly modified from one that I got off All Recipes years ago. The original recipe is for Apple Pie Muffins, which are AMAZING! I wanted to share a muffin recipe that is a bit more summery than that, though, so I made them into Strawberry Rhubarb Muffins. These muffins are great for breakfast, brunch, and snacking.
The recipe starts with lining 18 muffin cups with cupcake papers and spraying them with non-stick spray.
After that, you need to cut up rhubarb,
and some strawberries.
Next, mix the flour, baking powder, and salt together in a large bowl.
Then, melt some butter in a medium bowl.
Add the vanilla and egg, mix well.
Mix in the buttermilk. This picture reminds me of Doctor Who, like the time vortex or something. What do you think, does it remind you of Doctor Who or space or anything?
Add the brown sugar and mix it in well.
Stir this wet mixture into the dry ingredients until well combined.
Mix in the rhubarb and strawberries.
Fill the prepared muffin papers about 3/4’s of the way full. Set aside.
In a small bowl melt some butter.
Add some cinnamon.
Mix in a bit of flour.
Stir in 1/2 cup of well packed brown sugar.
Sprinkle the muffins with the streusel topping that you just made in the small bowl.
Bake the muffins at 375F for about 25 minutes.
- 2¼c. flour
- 1t. baking soda
- ½t. salt
- ½c. butter, melted
- 1t. vanilla
- 1 egg
- 1c. buttermilk
- 1½c. brown sugar, packed
- 1c. strawberries, hulled and cut into small pieces
- 1c. rhubarb, cut into small chunks
- 2T. butter, melted
- 1t. ground cinnamon
- ⅓c. flour
- ½c. brown sugar, packed
- Preheat oven to 375F. Line 18 muffin tins with papers and grease them.
- In a small bowl mix 2T. melted butter, 1t. cinnamon, ⅓c. flour, and ½c. brown sugar with a fork. Set aside
- In a large bowl combine flour, soda, and salt, set aside.
- In a medium bowl combine melted butter, vanilla, egg, buttermilk, and brown sugar.
- Mix the wet ingredients into the dry ingredients. Stir in the strawberries and rhubarb.
- Portion the batter into prepared muffin tins, fill each cup about ¾'s of the way full. Sprinkle with streusel topping.
- Bake at 375F for 25 minutes or until a toothpick inserted in the middle comes out clean
Recipe adapted from: Jan Brown‘s Apple Pie Muffins as seen on AllRecipes.com
Adapted By: Rilla Banks (A.K.A. Epic Sweet)