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.

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Prep Time 10 min
Total Time 35 min
Servings 12

Ingredients

2: tablespoons butter

1: cup finely chopped fresh rhubarb

1/2: cup sugar

1/2: teaspoon vanilla

1: cup fresh raspberries

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

1/2: cup milk

2: tablespoons butter, melted

2: eggs

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Directions

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.