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Spiced Raspberry Rhubarb Muffins

  • Prep 10 min
  • Total 35 min
  • Servings 12

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. MORE + LESS -

Brooke Lark Brooke Lark
July 10, 2012

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

Steps

Hide Images
  • 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!

Nutrition Information

No nutrition information available for this recipe

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