Bread - Strawberry rhubarb muffins canadian living recipes

Author: Anna Graham  

This rhubarb muffin recipe features a crunchy sweet sugar topping and makes fabulous muffins great on their own with no extra added butter or jam. Sweet vanilla cake muffins with strawberry and rhubarb, and a delicious pecan streusel topping.

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins
Sweet vanilla cake muffins with strawberry and rhubarb, and a delicious pecan streusel topping.
Provided by: Jo-Anna Rooney
Yields: 12 servings
Number of ingredients: 12
  • 1/2 cup Greek yogurt (or you can use sour cream)
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 1/3 cups flour
  • 2/3 cup brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup diced rhubarb & strawberries combined
  • 1/4 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tsp melted butter or margarine
How to cook:
  1. Preheat your oven to 350 degrees.
  2. First make your streusel: Just combine the pecans, sugar, cinnamon and melted butter, then set aside.
  3. Now to make the muffins: In a mixer combine the yogurt, oil and egg. Mix well then set aside.
  4. In a separate bowl whisk together the flour, brown sugar, baking soda and salt.
  5. Then add the rhubarb & strawberries and the yogurt mixture, and stir until just combined.
  6. Line a muffin tin with 12 muffin liners, and fill each cup about 2/3 full.
  7. Add a spoonful of the streusel mixture to the tops of each muffin (distribute it evenly between the 12 muffins).
  8. Bake for about 25 minutes.
  9. Enjoy!
Notes: Q&A with Celebrity Pastry Chef Anna Olson, approachable meals (including her Strawberry Rhubarb Sticky Buns, I went into the kitchen to make a batch of banana muffins and it

Rhubarb Oat Muffins with Cinnamon Butter Crumble

Rhubarb Oat Muffins with Cinnamon Butter Crumble
Rhubarb muffin recipe makes a moist sweet and tender muffin loaded with fresh rhubarb under a warm and crunchy brown sugar cinnamon streusel topping.
Provided by: Julie Menghini
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 18
  • 1/4 cup unsalted butter (chilled and cut into 1/4" pieces)
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup old-fashioned oats
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp turbinado sugar (optional (sugar in the raw))
  • 2-1/2 cups unbleached all-purpose flour
  • 1-1/4 cups brown sugar (I used dark brown sugar but either is fine)
  • 1 cup old-fashioned oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup whole milk
  • 1 tsp white vinegar (or lemon juice)
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil (or canola)
  • 1 egg (lightly beaten)
  • 2 cups rhubarb (chopped - reserve 1/4 cup for topping)
  • Calories: 121 kcal
  • Carbohydrate: 12 g
  • Protein: 2 g
  • Fat: 7 g
  • Saturated Fat: 5 g
  • Cholesterol: 13 mg
  • Sodium: 158 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Serving Size: 24 g
How to cook:
  1. Instructions
  2. Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
  3. Cinnamon Butter Crumble
  4. Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I use a pastry cutter to cut the ingredients together until it resembles coarse crumbs. If the butter gets too warm it will not crumble. Refrigerate the butter if it gets too soft before crumbling if necessary.
  5. Rhubarb Muffins
  6. In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together to combine.
  7. in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
  8. Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
  9. Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with turbinado sugar.
  10. Bake 20 to 25 minutes rotating pans halfway through baking. Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
  11. Store in an airtight container at room temperature or in the refrigerator. May be frozen for a longer period of time.
Notes: Rhubarb Oat Muffins Recipe, In a medium bowl combine buttermilk, eggs, oil and vanilla. Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter Missing: strawberry | Must include:

Aunt Norma's Rhubarb Muffins

Aunt Norma's Rhubarb Muffins
This rhubarb muffin recipe features a crunchy sweet sugar topping and makes fabulous muffins great on their own with no extra added butter or jam.
Provided by: charliebabe
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 24 servings
Number of ingredients: 14
  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups brown sugar
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups diced rhubarb
  • ½ cup chopped walnuts
  • ⅓ cup white sugar
  • 1 tablespoon melted butter
  • 1 teaspoon ground cinnamon
  • Calories: 157.1 calories
  • Carbohydrate: 21.5 g
  • Cholesterol: 9.4 mg
  • Fat: 7.1 g
  • Fiber: 0.7 g
  • Protein: 2.4 g
  • Saturated Fat: 1.2 g
  • Sodium: 141 mg
  • Sugar: 10.8 g
How to cook:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.
  2. Make muffins: Stir together flour, baking soda, baking powder, and salt in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts. Spoon batter into the prepared cups, filling almost to the top.
  3. Make streusel: Stir together sugar, melted butter, and cinnamon in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.
  4. Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing them.
Notes: Aunt Norma's Rhubarb Muffins Recipe, This rhubarb muffin recipe makes moist, sweet muffins loaded with fresh rhubarb and walnuts topped with a warm and crunchy cinnamon-sugar streusel.

Rhubarb Oatmeal Muffins

Rhubarb Oatmeal Muffins
I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!
Provided by: Dwynnie
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 13
  • 1 1/4 cups quick-cooking oatmeal
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup brown sugar
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 2 cups rhubarb, chopped
  • 2 tablespoons turbinado sugar
  • Calories: 278.6 calories
  • Fat: 14 grams
  • Saturated Fat: 3.6 grams
  • Cholesterol: 25.5 milligrams
  • Sodium: 185.4 milligrams
  • Carbohydrate: 35.5 grams
  • Fiber: 1.7 grams
  • Sugar: 18.9 grams
  • Protein: 3.6 grams
How to cook:
  1. Preheat the oven to 375 degrees F.
  2. Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
  3. Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
  4. Pour the wet into the dry and fold until about halfway mixed.
  5. Add the rhubarb and fold until just combined.
  6. Portion into a greased muffin tin and sprinkle the tops with the sugar.
  7. Bake for about 20 minutes.
  8. Cool in the pans for 10 minutes before removing to a wire rack.
Notes: 5 Ways to Use Rhubarb, Strawberry-rhubarb is a match made in pie-heaven. or for a zing add 1/4 cup of fresh grated ginger or try Canadian Living's simple recipe.
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