Healthy Raspberry Rhubarb Muffins Recipe

Recipe Idea With
Raspberries and Rhubarb Together

If you have raspberries AND rhubarb on hand, make this Healthy Raspberry Rhubarb Muffins Recipe ... you won't be disappointed!

These muffins (made using a fruit and a vegetable!) are quick and easy to make ... you may want to make a double batch, because they won't last long on the counter!

You can make these muffins using fresh OR frozen rhubarb.

I used frozen rhubarb from my freezer. If you use frozen rhubarb, thaw it in a colander before using it, and discard the extra liquid.

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Ingredients

FOR THE MUFFINS

2 3/4 cups all-purpose flour
1 1/3 cup brown sugar, packed
2 1/2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1 1/4 cups buttermilk (or 1 1/4 cup whole milk including 1 tbsp. vinegar)
1/2 cup vegetable oil
2 tsps. vanilla extract
1 cup fresh raspberries
1 cup fresh or frozen rhubarb

FOR THE TOPPING

1/2 cup chopped pecans
1/3 cup brown sugar, packed
1/4 tsp. cinnamon
1 tbsp. cold butter

Directions

FOR THE TOPPING

In a small bowl, combine the pecans, brown sugar, and cinnamon and, using a fork or a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. 

FOR THE MUFFINS

In a large bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt.

In another, smaller bowl, beat the egg with a fork, and add in the buttermilk, oil and vanilla.

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Stir the wet mixture above into the dry (flour) mixture, just until moistened.

Gently fold in the rhubarb and the raspberries, (trying not to break apart the raspberries too much),just to combine.

Fill greased or paper-lined muffin cups about two-thirds full.

Sprinkle the topping mixture over the muffins batter in each muffin cup.

Bake at 400° F for 20 - 25 minutes, or until a toothpick inserted in the center comes out clean.

Makes about 12 - 18 muffins. (I made my muffins quite large so I only made 12 muffins)

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