Strawberry Rhubarb Muffins Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
• For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.

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.

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.

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.

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.

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!

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.

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.

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.