Spiced Raspberry Rhubarb Muffins

We added fresh raspberries and chopped zucchini to Betty Crocker cinnamon streusel premium muffin batter for a delicious brunch treat that can be on the table in only 35 minutes.

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 12


tablespoons butter
cup finely chopped fresh rhubarb
cup sugar
teaspoon vanilla
cup fresh raspberries
box Betty Crocker™ cinnamon streusel premium muffin & quick bread mix
cup milk
tablespoons butter, melted

  • 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.

Expert Tips

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!