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Rhubarb Strawberry Walnut Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Sofia
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Rhubarb Strawberry Walnut Muffins are a delightful treat combining tart rhubarb, sweet strawberries, and crunchy walnuts topped with a buttery streusel. Perfectly tender and lightly sweetened, they make an excellent breakfast or snack.

Ingredients

Scale

Streusel Topping

  • 3 teaspoon all-purpose flour
  • 2 tablespoon granulated sugar
  • ½ tablespoon brown sugar packed
  • 1 tablespoon unsalted butter cold, cut into pieces
  • Pinch of salt
  • ¼ cup walnuts

Muffins

  • 1 ⅓ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 6 tablespoon unsalted butter softened
  • 2 eggs
  • ½ cup milk
  • ½ cup walnuts chopped
  • 1 cup strawberries chopped
  • 1 cup rhubarb small diced

Instructions

  1. Prepare streusel topping: Combine flour, granulated sugar, brown sugar, cold butter pieces, and a pinch of salt in a food processor bowl.
  2. Pulse mixture: Pulse the mixture until it forms coarse crumbs.
  3. Add walnuts: Add walnuts and pulse briefly until the nuts reach the desired size.
  4. Set aside: Set the streusel topping aside.
  5. Preheat oven and prep muffin tin: Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
  6. Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
  7. Cream butter and sugar: In a stand mixer bowl, beat the softened butter and granulated sugar until the mixture is light and pale.
  8. Add eggs and milk: Add the eggs one at a time, mixing well after each addition, then pour in the milk and mix to combine.
  9. Combine wet and dry: Gently fold the dry flour mixture into the wet ingredients until just combined; avoid overmixing to keep the muffins tender.
  10. Add fruits and nuts: Carefully fold in the chopped walnuts, strawberries, and diced rhubarb.
  11. Fill muffin cups: Spoon the batter evenly into the prepared muffin cups.
  12. Add streusel topping: Sprinkle about 1 tablespoon of the streusel topping over each muffin.
  13. Bake muffins: Bake in the preheated oven for 15 minutes, then check doneness by inserting a toothpick into the center of a muffin.
  14. Continue baking if needed: If the toothpick does not come out clean, continue baking for up to 3 more minutes.
  15. Cool in pan: Remove the muffins from the oven and let them cool in the tin for 10 minutes.
  16. Transfer to rack: Transfer the muffins to a wire rack to cool completely.

Notes

  • Use fresh, firm strawberries and rhubarb for the best texture and flavor.
  • Do not overmix the batter to ensure light, fluffy muffins.
  • The streusel topping adds a delightful crunch and nutty flavor.
  • Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://sofiabythestove.com/rhubarb-strawberry-walnut-muffins-recipe/