{"id":232587,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/nut-topped-strawberry-rhubarb-muffins\/"},"modified":"2024-04-24T09:07:19","modified_gmt":"2024-04-24T14:07:19","slug":"nut-topped-strawberry-rhubarb-muffins","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/nut-topped-strawberry-rhubarb-muffins\/","title":{"rendered":"Strawberry-Rhubarb Muffins"},"content":{"rendered":"<p>When spring turns to summer, there are a few delicious weeks where the rhubarb and strawberry harvests overlap. During those sweet weeks, our oven is busy churning out different <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/strawberry-rhubarb-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">strawberry-rhubarb recipes<\/a> left and right, and we&#8217;d be remiss if we didn&#8217;t bake a batch of our strawberry-rhubarb muffins at least once. Tender, moist, tart and sweet, these muffins are a soul-satisfying summer treat.<\/p>\n<h2>Strawberry-Rhubarb Muffin Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1984818\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins_TOHAM25_25515_P2_MD_04_02_1b.jpg?fit=700%2C1024\" alt=\"All Ingredients for Strawberry Rhubarb Muffins\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Brown sugar:<\/strong> Don&#8217;t sub in granulated sugar for the brown sugar. Brown sugar creates a moist, tender crumb in baked goods, whereas granulated sugar is best for crisping.<\/li>\n<li><strong>Cinnamon:<\/strong> We add a dusting of cinnamon to show off the flavors of the rhubarb and strawberries. If you like experimenting with baking, explore the other <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-name=\"www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of cinnamon<\/a> to add different flavor profiles to your creations.<\/li>\n<li><strong>Buttermilk:<\/strong> No buttermilk? No problem. Try one of these <a href=\"https:\/\/www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-name=\"www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk substitutes<\/a> instead.<\/li>\n<li><strong>Strawberries:<\/strong> A little hack to help get out little bugs from your fresh berries is to wash your <a href=\"https:\/\/www.tasteofhome.com\/article\/strawberries-in-salt-water\/\" data-name=\"www.tasteofhome.com\/article\/strawberries-in-salt-water\/\" data-module=\"content engagement\" data-position=\"embedded links\">strawberries in salt water<\/a>.<\/li>\n<li><strong>Rhubarb:<\/strong> Use fresh or frozen rhubarb here. If using frozen, measure the rhubarb while it\u2019s still frozen, then thaw it completely. Drain it in a colander, but do not press out the liquid.<\/li>\n<li><strong>Pecans:<\/strong> Pecans are integral to the crunchy topping on these muffins.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1982012 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_2b.jpg?fit=700%2C1024\" alt=\"Two separate bowls with eggs and dry ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 400\u00b0F. In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, oil and vanilla until well combined.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1982013 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_3bAlt.jpg?fit=700%2C1024\" alt=\"A bowl filled with wet and dry ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir the egg mixture into the flour mixture just until moistened.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Avoid over-whisking the batter. You\u2019ll overdevelop the gluten, which can create tough muffins. Instead, whisk just until everything is combined.<\/p>\n<h3>Step 2: Add the strawberries and rhubarb<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1982014 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_4b.jpg?fit=700%2C1024\" alt=\"A person is mixing strawberries in a bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Fold in the strawberries and rhubarb until they\u2019re evenly dispersed.<\/p>\n<h3>Step 3: Scoop the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1982015 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_5b.jpg?fit=700%2C1024\" alt=\"A muffin tin with a cup of Strawberry Rhubarb batter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Line a muffin tin with cupcake liners, or grease the muffin tin with baking spray. Fill the muffin tins two-thirds full with the batter.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Keep in mind that this recipe bakes 1-1\/2 dozen muffins. You\u2019ll need two muffin tins to bake them all at the same time, or you can use one tin and bake the muffins in batches.<\/p>\n<h3>Step 4: Make the topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1982016 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_6b.jpg?fit=700%2C1024\" alt=\"A person putting crumbles in a muffin tin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, stir together the pecans, brown sugar and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1982019 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_9b.jpg?fit=700%2C1024\" alt=\"Strawberry Rhubarb Muffins on a wire rack\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the muffins until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the muffins at room temperature for five minutes. Remove the muffins from the muffin tin and onto wire racks. Serve the muffins while they\u2019re still warm.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make a streusel topping:<\/strong> If you\u2019re someone who likes texture on sweets, try one of our favorite toppings: <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-streusel\/\" data-name=\"www.tasteofhome.com\/article\/what-is-streusel\/\" data-module=\"content engagement\" data-position=\"embedded links\">streusel<\/a>. In a small bowl, whisk together 1 cup sugar, 2\/3 cup all-purpose flour and 1 teaspoon cinnamon. Cut in 1\/2 cup cold butter until the mixture is crumbly, then sprinkle evenly over the batter in the muffin cups. Bake the muffins using this recipe\u2019s instructions.<\/li>\n<li><strong>Add baking spices:<\/strong> Additional <a href=\"https:\/\/www.tasteofhome.com\/collection\/fall-spices\/\" data-name=\"www.tasteofhome.com\/collection\/fall-spices\/\" data-module=\"content engagement\" data-position=\"embedded links\">fall baking spices<\/a> would complement the sweet cinnamon in this recipe.<\/li>\n<li><strong>Switch out the fruit:<\/strong> Not a fan of strawberries or rhubarb? This is a great base muffin recipe to use with almost any type of fruit, like blackberries or stone fruits.<\/li>\n<\/ul>\n<h2>How to Store Strawberry-Rhubarb Muffins<\/h2>\n<p>Once the muffins have cooled completely to room temp, line an airtight container with a few sheets of paper towels, and place the muffins inside. You can leave them on your counter at room temperature for up to three days, or they can be stored in the fridge for up to five days. When you&#8217;re ready to enjoy one, re-warm a muffin in the microwave to reinvigorate the cinnamon-pecan topping.<\/p>\n<h2>Can I freeze strawberry-rhubarb muffins?<\/h2>\n<p>Yes, you can freeze strawberry-rhubarb muffins for up to three whole months! After the muffins have cooled to room temperature, place them in a freezer-safe airtight container, and store in the freezer. Thaw overnight in the fridge or at room temperature for one to two hours.<\/p>\n<h2>Strawberry-Rhubarb Muffins Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1982020 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_10b.jpg?fit=700%2C1024\" alt=\"A strawberry rhubarb muffin with a bite taken out of it\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do I chop rhubarb for baking?<\/h3>\n<p>Cut off the top and bottom ends of the rhubarb (as you would with celery), then slice each rhubarb stalk in half lengthwise. From there, chop the rhubarb crosswise into small pieces. You could even toss them in a few tablespoons of all-purpose flour to absorb some of the rhubarb&#8217;s liquid during baking.<\/p>\n<h3>Can I use frozen strawberries?<\/h3>\n<p>Yes, frozen strawberries will work in this recipe. Just be sure to thaw them completely, then drain the excess water out and pat them dry with a paper towel before using.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Strawberry-rhubarb muffins might just be our favorite baked treat to celebrate the sweet-tart flavors of the late spring and summer harvest.<\/p>\n","protected":false},"author":7955,"featured_media":1982292,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,305616,305615,305487,304430,304515,307104,303966,304988,304408,304368,303887,306848,303987,305675,307449,307484,304558,324623,307224,307141,304150,303883,304473,305031],"categories-v2":[308500,310461,309438,310169,310897,310890,308988,308481,310796,308830,308880,310155,308495,308935,308813,308745,308478,309603,308514,310945,310465,310491,308910,309177,310270,310304,310187,309434,308476,308876,308975],"coauthors":[342012],"recommended_recipes":[{"post_title":"Rhubarb Streusel Muffins","post_link":"\/recipes\/rhubarb-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Streusel-Muffins_EXPS_BAKE24_17491_DR_03_28_1b.jpg"},{"post_title":"Banana Nut Muffins","post_link":"\/recipes\/banana-nut-muffins\/","post_image":"\/wp-content\/uploads\/2024\/08\/Banana-Nut-Muffins_EXPS_TOHVP24_27481_LC_08_15_2.jpg"},{"post_title":"Blueberry Muffins with Crumb Topping","post_link":"\/recipes\/blueberry-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2025\/02\/Blueberry-Muffins-with-Crumb-Topping_EXPS_TOHD24_71_SofiaFelguerez_4.jpg"},{"post_title":"Raspberry Muffins","post_link":"\/recipes\/raspberry-muffins\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Blueberry Muffins","post_link":"\/recipes\/rhubarb-blueberry-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27041_TH854207D10.jpg"},{"post_title":"Peanut Butter Banana Muffins","post_link":"\/recipes\/peanut-butter-banana-muffins\/","post_image":"\/wp-content\/uploads\/2025\/02\/Peanut-Butter-Banana-Muffins_EXPS_TOHD24_47005_JenaCarlin_6.jpg"},{"post_title":"Rhubarb Muffins","post_link":"\/recipes\/rhubarb-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4660_CT1172C31.jpg"},{"post_title":"Strawberry Banana Muffins","post_link":"\/recipes\/strawberry-banana-muffins-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Strawberry-Banana-Muffins_EXPS_FT24_276247_ST_0411_5.jpg"},{"post_title":"Crumb-Topped Blueberry Muffins","post_link":"\/recipes\/crumb-topped-blueberry-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29706_HC58313D1641.jpg"},{"post_title":"Rhubarb Pecan Muffins","post_link":"\/recipes\/rhubarb-pecan-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2578_cxma93p33atran.jpg"},{"post_title":"Raspberry Chocolate Chip 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Muffins","post_link":"\/recipes\/fruit-and-nut-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3786_CX1207C49A.jpg"},{"post_title":"Nutmeg Blueberry Muffins","post_link":"\/recipes\/nutmeg-blueberry-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40205_TH1195008D45D-1.jpg"},{"post_title":"Peanut Banana Muffins","post_link":"\/recipes\/peanut-banana-muffins\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Raspberry Buttermilk Muffins","post_link":"\/recipes\/raspberry-buttermilk-muffins\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Nut-Topped-Strawberry-Rhubarb-Muffins_EXPS_TOHAM25_25515_P2_MD_04_02_8b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/nut-topped-strawberry-rhubarb-muffins\/","name":"Strawberry-Rhubarb Muffins","datePublished":"2018-01-01","dateModified":"2024-04-24","prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Nut-Topped-Strawberry-Rhubarb-Muffins_EXPS_TOHAM25_25515_P2_MD_04_02_8b.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Strawberry-rhubarb muffins might just be our favorite baked treat to celebrate the sweet-tart flavors of the late spring and summer harvest.","recipeIngredient":["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 large egg, room temperature","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","TOPPING:","1\/2 cup chopped pecans","1\/3 cup packed brown sugar","1\/2 teaspoon ground cinnamon","1 tablespoon cold butter"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the batter","text":"Preheat the oven to 400\u00b0F. In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, oil and vanilla until well combined. Stir the egg mixture into the flour mixture just until moistened. Editor\u2019s Tip: Avoid over-whisking the batter. You\u2019ll overdevelop the gluten, which can create tough muffins. Instead, whisk just until everything is combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the strawberries and rhubarb","text":"Fold in the strawberries and rhubarb until they\u2019re evenly dispersed.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_4b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Scoop the batter","text":"Line a muffin tin with cupcake liners, or grease the muffin tin with baking spray. Fill the muffin tins two-thirds full with the batter. Editor\u2019s Tip: Keep in mind that this recipe bakes 1-1\/2 dozen muffins. You\u2019ll need two muffin tins to bake them all at the same time, or you can use one tin and bake the muffins in batches.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_5b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the topping","text":"In a small bowl, stir together the pecans, brown sugar and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_6b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake the muffins until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the muffins at room temperature for five minutes. Remove the muffins from the muffin tin and onto wire racks. Serve the muffins while they\u2019re still warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Muffins-TOHAM25_25515_P2_MD_04_02_9b.jpg?fit=700,1024"}],"recipeYield":"1-1\/2 dozen","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 243 calories","fatContent":"10g fat (2g saturated fat)","cholesterolContent":"14mg cholesterol","sodiumContent":"155mg sodium","carbohydrateContent":"37g carbohydrate (21g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.875,"reviewCount":16,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos126"},"reviewBody":"<p>These muffins are incredible.  Be sure to let them fully cool before trying, otherwise they are a bit mushy!  I didn't have pecans, but substituted oats in the topping.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBandAid"},"reviewBody":"Excellent and just what I was looking for. Moist, flavorful and delicious.I did stir a couple tablespoons of sugar into the fruit to sit while I prepared the rest of the ingredients to take the bite out of the rhubarb.The outsides of the muffins were a bit dark for my taste, so I might kick down the heat a touch next time I make these.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButterfly"},"reviewBody":"This is a new favorite rhubarb recipe. These muffins are moist and delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTag"},"reviewBody":"I've made these twice now. 1st time I did all rhubarb since I had no strawberries, it tasted fabulous but my topping sunk to the bottom. Making them today only I did the topping in my Cuisnart so topping was finer and added topping the last 5 minutes of baking! My husband who isn't really a muffin man even liked these. Thanks for the recipe. Maybe next time I'll try it with strawberies but it's great with all rhubard!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButterfly"},"reviewBody":"I agree that the topping on these really is delicious.  It bakes into the top of the muffins and becomes toffee-like.  I was worried my family wasn't going to like these because they are not used to rhubarb; a neighbor had given us some and I found this recipe to try it out for the first time.  But these were gobbled up; no worries!  I'm going to make more this weekend.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCloud"},"reviewBody":"These are so good - a great way to use up strawberries and rhubarb!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGrapes"},"reviewBody":"Great muffins! My husband who doesn't like rhubarb even gobbled them up!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBasketball"},"reviewBody":"these are wonderful,on last batch i added chopped pecans that was awesome. I think they are just as good cold as warm.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeUmbrella"},"reviewBody":"These were delicious, I will definitely make them again, so moist and yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBone"},"reviewBody":"wow...delicious!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueDucky"},"reviewBody":"I took these to a baby shower brunch and everyone loved them.  They are a family favorite.3","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePretzel"},"reviewBody":"These are amazing!  Very easy to make and turned out perfectly.  I used walnuts instead of pecans because that's all I had, and it was still very good.  I think the basic recipe would be good with other fruits too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanController"},"reviewBody":"These are to die for.  That's what my neighbors said when I brought them to them.  I absolutely agree!  I love the crumb nut topping and they are so moist.  It will be one of my favorite ways to use rhubarb from now on!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlame"},"reviewBody":"One of our favorite muffins in early summer when the rhubarb begins.  Moist, flavorful, and the nut topping makes them a special treat on the breakfast table or just for a nice snack.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTag"},"reviewBody":"Wow, these are so good!  I made a batch 2 days ago and just baked another batch today.  The nut-topped is making a big difference.  I baked mine in a stone muffin pan and they were perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBug"},"reviewBody":"Very good. Would definitely make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"25515","romance_copy_dek":"Strawberry-rhubarb muffins might just be our favorite baked treat to celebrate the sweet-tart flavors of the late spring and summer harvest.","enhanced_recipe_title":"Best Strawberry-Rhubarb Muffins","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-3\/4 cups all-purpose flour","IngredientText":"2-3\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups packed brown sugar","IngredientText":"1-1\/3 cups packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 teaspoons baking powder","IngredientText":"2-1\/2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cinnamon","IngredientText":"1\/2 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup buttermilk","IngredientText":"1 cup buttermilk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup canola oil","IngredientText":"1\/2 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup chopped fresh strawberries","IngredientText":"1 cup chopped fresh strawberries"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup diced fresh or frozen rhubarb","IngredientText":"3\/4 cup diced fresh or frozen rhubarb"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>TOPPING:<\/b>","IngredientText":"<b class='sIngredient'>TOPPING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped pecans","IngredientText":"1\/2 cup chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup packed brown sugar","IngredientText":"1\/3 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cinnamon","IngredientText":"1\/2 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon cold butter","IngredientText":"1 tablespoon cold butter"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Nut-Topped-Strawberry-Rhubarb-Muffins_EXPS_TOHAM25_25515_P2_MD_04_02_8b.jpg","RecipeId":25515,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Nut-Topped Strawberry Rhubarb Muffins Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Nut-Topped-Strawberry-Rhubarb-Muffins_EXPS_TOHAM25_25515_P2_MD_04_02_8b.jpg","ContributorId":null,"Firstname":"Audrey","Lastname":"Stallsmith","City":"Hadley","StateDescription":"Pennsylvania","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. 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