Raspberry Rhubarb Muffins
Tangy, sweet raspberry and rhubarb muffins moistened withbuttermilk and spiced up with cinnamon and ginger and buttery streusel.
Servings: 6 servings
Calories: 322kcal
Ingredients
- Streusel
- ¼ cup all-purpose flour
- 2 tablespoon light brown sugar
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter at room temperature
- Batter
- 1 ¼ cup all-purpose flour
- 1 and ⅛ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup melted butter
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 large egg at room temperature
- ⅓ cup buttermilk
- ½ cup Rhubarb diced small
- ½ cup fresh raspberries
Instructions
- Pre-heat the oven to 400F. Line a 6-muffin tin with paper liners
- First make streusel by adding flour, brown sugar, butter and mix well until everything get moistened and set aside.
- In a medium bowl add flour, salt, baking powder, baking soda, cinnamon and ground ginger and mix well set aside. (reserve two tablespoon of this flour mix before adding it into the wet ingredients)
- In another bowl add sugar, buttermilk, egg, melted butter and combine well, to this add flour mix and just combine.
- In a small bowl coat, the raspberries and rhubarb with reserved 2 tablespoon flour and fold in with batter.
- Divide batter into the prepared muffin and top with streusel.
- Bake it in pre-heated oven for about 18-20 minutes or until the toothpick comes out clean.
- Enjoy
Video
Nutrition
Calories: 322kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 310mg | Potassium: 100mg | Fiber: 2g | Sugar: 22g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
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