Nut-Topped Strawberry Rhubarb Muffins Recipe

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Nut-Topped Strawberry Rhubarb Muffins
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  1. In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
  2. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 408.05 Kcal (1708 kJ)
Calories from fat 109.91 Kcal
% Daily Value*
Total Fat 12.21g 19%
Cholesterol 12.29mg 4%
Sodium 87.18mg 4%
Potassium 145.71mg 3%
Total Carbs 65.66g 22%
Sugars 5.4g 22%
Dietary Fiber 0.97g 4%
Protein 6.42g 13%
Vitamin C 5.3mg 9%
Iron 0.4mg 2%
Calcium 69.3mg 7%
Amount Per 100 g
Calories 258.89 Kcal (1084 kJ)
Calories from fat 69.73 Kcal
% Daily Value*
Total Fat 7.75g 19%
Cholesterol 7.8mg 4%
Sodium 55.31mg 4%
Potassium 92.45mg 3%
Total Carbs 41.66g 22%
Sugars 3.43g 22%
Dietary Fiber 0.61g 4%
Protein 4.08g 13%
Vitamin C 3.4mg 9%
Iron 0.2mg 2%
Calcium 44mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
  • 11

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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