Spiced Raspberry Rhubarb Muffins

Blogger Brooke McLay from Cheeky Kitchen gets spicy and sweet with a simple cinnamon streusel-topped raspberry-rhubarb muffin that is as good as any bakery.

Prep Time

Minutes

Total Time

Minutes

Makes

muffins

tablespoons butter

cup finely chopped fresh rhubarb

1/2

cup sugar

1/2

teaspoon vanilla

cup fresh raspberries

box Betty Crocker® cinnamon streusel premium muffin & quick bread mix

1/2

cup milk

tablespoons butter, melted

eggs

Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until softened. Stir in sugar and vanilla. Cook 3 to 5 minutes longer. Remove from heat. Stir in raspberries. Set aside.
In large bowl, stir together muffin mix, milk, melted butter and eggs. Fold in rhubarb mixture. Spoon batter evenly into muffin cups. Top each with Streusel Topping from muffin mix box.
Bake 18 to 21 minutes or until center muffin springs back when touched lightly in center. Remove from muffin cups. Cool slightly before serving.

Makes 12 muffins

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Replace butter with coconut oil to add a mild, delicious coconut flavor to your muffins.

The raspberries in this recipe can be replaced with blueberries, strawberries or extra rhubarb, depending on your flavor preference!

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Spiced Raspberry Rhubarb Muffins

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens