Strawberry Rhubarb Struesel Muffins


Strawberry Rhubarb Struesel Muffins

Total Time: 45 minutes

Yield: 6

Strawberry Rhubarb Struesel Muffins

Ingredients


  • 2 1/4 cup(s) all-purpose flour, divided

  • 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp table salt

  • 1 large egg(s)

  • 1 cup(s) sugar, divided

  • 3/4 cup(s) reduced-fat sour cream

  • 1 tsp vanilla extract

  • 1/2 cup(s) fat-free skim milk, divided

  • 1 1/2 cup(s) fresh rhubarb, chopped (about 10 stalks)

  • 1 cup strawberries, halved and sliced (about 6 large)

  • 2 Tbsp. unsalted butter, melted

  • 2 Tbsp. Cream cheese frosting (Betty Crocker)

Instructions


  • Preheat oven to 375ºF. Spray a large 6-hole muffin tin with cooking spray and set aside.

  • In a small bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.

  • In a large bowl, beat egg with 3/4 cup of sugar until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.

  • Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth. Fold in fruit.

  • Fill each muffin tin about 3/4 full and then set aside again.

  • To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.

  • Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 minutes. Cool in pans for about 5 minutes.

  • Heat 2 tbsp. of cream cheese frosting in microwave safe bowl for 30 seconds or until slightly melted. Drizzle frosting on top of muffins.

  • *If you don't have cream cheese frosting, you can make your own by combining 1/2 cup confectioners' sugar, 2 tbsp. of 1/3 less fat cream cheese, 1 tsp lemon juice, and 1/4 tsp vanilla extract. Once combined, heat for 20-30 seconds to soften, and stir again. Drizzle over muffins.
  • http://www.statementalwaysmade.com/strawberry-rhubarb-struesel-muffins/

    Perkins Strawberry Rhubarb Mega Muffins

    Follow Statement Always Made on Pinterest!Follow Statement Always Made on Facebook!Follow Statement Always Made on Instagram!Follow Statement Always Made on Twitter!

    If you love the muffins from Perkins, you need to make these Strawberry Rhubarb Struesel Muffins!!

    I would like to take some time and thank Perkins restaurant for making a muffin that has me thinking about it a day later. We went there on Saturday for breakfast, and on Sunday morning I woke up thinking how much I wanted another one of their muffins. Alas, I couldn’t justify going to Perkins twice in one weekend, but I did know I had everything on hand to make them myself.

    So, have you ever been at a restaurant, and eaten something so delicious that you thought ‘I bet I could make that’. Well then, welcome to my world. These Strawberry Rhubarb Struesel Muffins were so fantastic that I had to try to recreate them. Now, the original recipe comes from Weight Watcher’s Blueberry Struesel Muffin. I had made these once before, and figured it would be the best base for my muffins as they were super yummy (and WW approved).

    I of course modified it for the new fruit, and then added some frosting on top to compete with the goodness of the Perkin’s muffin. These are still lower calorie than Perkins which makes me happy, and tastes just as good!

    Don’t like Rhubarb? Go ahead and sub it out for more strawberries. In fact you can add about any fruit to this recipe and they’ll be awesome! But just note, the softer fruit (think peaches) needs to be hand chopped. I made the mistake of using my ninja food processor once and they ended up tasting more like a corn muffin. Of course, my husband and daughter still ate the epic fail, but it was a good mistake to learn so I can pass my knowledge forward onto you all! Enjoy!!

    Strawberry Rhubarb Struesel Muffins

    Strawberry Rhubarb Struesel Muffins

    Ingredients:

    2 1/4 cup(s) all-purpose flour, divided
    1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp table salt
    1 large egg(s)
    1 cup(s) sugar, divided
    3/4 cup(s) reduced-fat sour cream
    1 tsp vanilla extract
    1/2 cup(s) fat-free skim milk, divided
    1 1/2 cup(s) fresh rhubarb, chopped (about 10 stalks)
    1 cup strawberries, halved and sliced (about 6 large)
    2 Tbsp. unsalted butter, melted
    2 Tbsp. Cream cheese frosting (Betty Crocker)

    Directions

    1. Preheat oven to 375ºF. Spray a large 6-hole muffin tin with cooking spray and set aside.
    2. In a small bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
    3. In a large bowl, beat egg with 3/4 cup of sugar until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.
    4. Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth. Fold in fruit.
    5. Fill each muffin tin about 3/4 full and then set aside again.
    6. To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
    7. Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 minutes. Cool in pans for about 5 minutes.
    8. Heat 2 tbsp. of cream cheese frosting in microwave safe bowl for 30 seconds or until slightly melted. Drizzle frosting on top of muffins.

    *If you don’t have cream cheese frosting, you can make your own by combining 1/2 cup confectioners’ sugar, 2 tbsp. of 1/3 less fat cream cheese, 1 tsp lemon juice, and 1/4 tsp vanilla extract. Once combined, heat for 20-30 seconds to soften, and stir again. Drizzle over muffins.

    Strawberry Rhubarb Muffins
    Mega Muffins - Strawberry Rhubarb with Struesel Topping

    Perkins Strawberry Rhubarb Muffin Nutritional Facts:
    Serving Size (190g)Amount Per Serving Calories 540 Calories from Fat 180 % Daily Value*Total Fat 20 g 31% Saturated Fat 5 g 25% Trans Fat 0 g Cholesterol 70 mg 23% Sodium 700 mg 29% Total Carbohydrate 82 g 27% Dietary Fiber 3 g 12%Sugars 45 g Protein 7 g Vitamin A 0% Vitamin C 25% Calcium 4% Iron 20%

    Yield: 6 Servings
    Total Time: 45 Minutes

    Amount Per Serving

    Calories 427
    % Daily Value
    *Total Fat 10 g 15 %
    Saturated Fat 5 g 26 %
    Monounsaturated Fat 2 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 53 mg 18 %
    Sodium 417 mg 17 %
    Potassium 220 mg 6 %
    Total Carbohydrate 78 g 26 %
    Dietary Fiber 2 g 9 %
    Sugars 39 g
    Protein 8 g 15 %
    Vitamin A 6 %
    Vitamin C 28 %
    Calcium 13 %
    Iron 14 %

    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

    More Recipes:

    Leave a comment

    Your email address will not be published. Required fields are marked *