Spiced Raspberry Rhubarb Muffins

  • Prep 10 min
  • Total 35 min
  • Servings 12

Ingredients

Steps

  • 1
    Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    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.
  • 3
    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.
  • 4
    Bake 18 to 21 minutes or until center muffin springs back when touched lightly in center. Remove from muffin cups. Cool slightly before serving.

  • 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 Facts are not available for this recipe
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