Strawberry Rhubarb Muffins
This delicious recipe comes from Connie Debner of The Black Sheep Coffee Baa, which opened in 2015 in Greene, IA. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Oven
- Mixing Bowls
- Muffin Tin
- Whisk
Ingredients
Muffins
- ½ cup buttermilk
- ¼ cup butter melted
- 1 egg*
- ¾ cup rhubarb* fresh, diced
- ¾ cup strawberries* fresh, diced
- 1⅓ cups flour all-purpose
- ⅔ cup brown sugar
- ½ tsp baking soda
- ¼ tsp salt
Topping
- ⅓ cup pecans chopped
- ⅓ cup brown sugar
- ⅓ cup flour all-purpose
- ⅓ cup butter cold
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350. Line muffin tin or grease with butter.
- To make muffins, combine the buttermilk, melted butter and egg in a large bowl. Mix well. Stir in rhubarb and strawberries.
- In a separate bowl whisk together the flour, brown sugar, baking soda and salt. Mix with wet ingredients just until combined. Do not over mix.
- To make topping, combine all ingredients and mix until crumbly.
- Scoop batter to fill each well about 2/3 full and top with streusel mixture. Bake 25 minutes.
Video
Notes
Source: Connie Debner, manager of Black Sheep Coffee Baa (Greene, IA). Connie’s bakery is a unique venue where community is valued, great coffee and good food are enjoyed and every aspect of life is respected. Their entire menu is now available for pre-order online store for easy, no-contact service at https://the-black-sheep-coffee-baa.square.site/
Nutrition
Calories: 247kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 38mgSodium: 194mgPotassium: 109mgFiber: 1gSugar: 19gVitamin A: 320IUVitamin C: 6mgCalcium: 45mgIron: 1mg
