How to make Easy Strawberry ???? Rhubarb Crumble Muffin Recipe
@fromdorothyskitchen
Strawberry ???? Rhubarb Bakery Style Muffins
Yield: 10 extra large muffins
Ingredients:
1 Cup all-purpose flour
1 Cup oat flour (can be substituted with all-purpose flour) @OneDegreeOrganic
1/4 Cup brown sugar
1/4 Cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 Cup yogurt
1/4 Cup olive oil
1/4 Cup milk
1 tsp vanilla extract
3/4 Cup finely chopped fresh rhubarb
1/4 Cup finely chopped fresh strawberries
Crumble:
2/3 Cup rolled oats
1/4 Cup brown sugar
1/4 Cup crushed walnuts
1/2 tsp cinnamon
2 Tbsp butter
Instructions:
1. In a large bowl, combine the all-purpose flour, oat flour, brown sugar, white sugar, salt, baking powder, and baking soda.
2. Create a well in the middle of the dry ingredients and add the eggs, yogurt, milk, olive oil, and vanilla extract. Mix all the ingredients together.
3. Gently fold in the finely chopped rhubarb and strawberries into the muffin batter.
4. Use six inch round parchment circles to make a muffin cup. (See video for details). Scoop the batter into the muffin cup, filling them about 3/4 full. Sprinkle the crumble mixture on top. Add on a bit more rhubarb for garnish and a sliced strawberry on the top!
5. Preheat the oven to 425°F (220°C) and bake the muffins for 7 minutes. Then, lower the temperature to 350°F (180°C) and continue baking for an additional 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Allow the muffins to cool, and then they're ready to be enjoyed!
Raspberry Rhubarb Crisp- Martha Stewart
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Rhubarb Buttermilk Muffins With Streusel Topping
There is nothing quite like a rhubarb muffin- tangy, tender, and sweet- these rhubarb buttermilk muffins will quickly become your favorite recipe.
The buttermilk in these muffins gives a hint of tang, extra rise, and a soft texture- paired with the cinnamon-sugar streusel, you have a winning combination!
No fancy equipment needed here, mix them by hand and scoop them into your muffin tins. Mound streusel on top and bake!
This is a great recipe for spring when your rhubarb plant is producing in full swing and you need to use some up before it is wasted! If you have made all of the muffins, pies, and jams that you can take, check out my guides for preserving rhubarb including dehydrating and freezing.
Why Buttermilk?
Buttermilk is the ultimate secret weapon ingredient in baking recipes. The acidity in these rhubarb buttermilk muffins helps to break down strands of gluten and reacts with baking soda to create tender and well risen baked good. Slightly tangy and higher in calcium and protein than traditional milk, buttermilk seems like a no-brainer! Check out the full recipe to see how to make your own buttermilk using lemon juice or vinegar and regular milk.
Check out the full recipe here:
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#rhubarb
#buttermilkmuffins
#muffinrecipes
#Rhubarbmuffins
Rhubarb Muffins I We Love Baking
???? MAY DAY! MAY DAY! ???? We're going to need some emergency rhubarb muffins here, STAT!
Moister than you may think possible and definitely delicious, these May Day Rhubarb Muffins might be our new favourite recipe.
10 Ingredient Rhubarb Streusel Muffins
Made with the Minimalist Pantry plus rhubarb these muffins are delicious and nutritious! The recipe is versatile as you can swap out apple or berries for the rhubarb. Happy eating!
Rhubarb Muffins
This isn't a typical muffin flavor, but it should be! Rhubarb muffins are super moist, which comes in part from the liquid in the rhubarb. Topped with a cinnamon and walnut crumble, this recipe is sure to feel like the epitome of spring!
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FOR THE BATTER
- 1 egg
- 1 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) browned butter, slightly cooled
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped candied ginger
FOR THE CRUMBLE TOPPING
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 4 tablespoons cold butter, cut in small pieces
- 1/4 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees.
Beat the egg and sugar until combined. Mix in buttermilk, cooled browned butter, and vanilla. Add flour, baking soda, baking powder, and salt. Mix until no streaks remain. Fold in rhubarb and ginger.
Fill greased muffin cups with approximately 1/4 cup batter.
Prepare topping by mixing brown sugar, flour, cinnamon, and butter. Mix until the texture of wet sand. Add walnuts.
Top each muffin with crumble, about 1-2 tablespoons.
Place in oven and bake until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-22 minutes.
Remove from oven and cool in the pan for five minutes. Then remove and cool on a rack.
#rhubarb #baking #muffins #spring #recipe