Nut-Topped Strawberry Rhubarb Muffins

By TrayH

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

Ingredients

• ~TOPPING:
• 2-3/4 cups all-purpose flour
• 1-1/3 cups packed brown sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1 cup buttermilk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup chopped fresh strawberries
• 3/4 cup diced fresh or frozen rhubarb
• 1/2 cup chopped pecans
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cold butter

Preparation

Step 1

* In a large bowl, combine the first six 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° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

* Cool for 5 minutes before removing from pans to wire racks.

* Serve warm.

~Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.