Strawberry Rhubarb Muffins with Walnut Struesel

 . . .or I finally use up the last of the buttermilk I bought a few weeks ago . . .

Why is it that all milks and creams come in small sizes BUT buttermilk? ARGH I still had a carton of buttermilk in the refrigerator and I was determined to use it up before it went bad.  I also went crazy at the market last week buying strawberries and rhubarb. There are times I wonder if I should be allowed in the market unsupervised since I always come back with WAY more than I need.

We wait so long for fresh strawberries here in Ontario so that when they arrive I can't help myself. Of all the fruits I think strawberries are the biggest argument in favour of local, fresh, and ripe or NOTHING!

I had made buttermilk pancakes last weel with strawberries so that was out. I had planned a cobbler but that never happened. I googled 'strawberry rhubarb buttermilk' and some interesting sounding treats popped onto the screen.

I ended up selecting a recipe and then played around with it . . . because that is what I do. *smile* I added some cinnamon to the batter and wanted a bit of a crunchy topping. I also cut back on the sugar. The results were brilliant!

So brilliant that I may need to buy more buttermilk so I can make these again . . .

Strawberry Rhubarb Muffins with Walnut Struesel

8 tbls. unsalted butter
1 cup sugar
1/2 tsp. salt
2 large eggs
2 cups AP flour (+ 1 tbls. for fruit)
2 tsp. baking powder
½ tsp cinnamon
1/2 cup buttermilk
1 cup strawberries, sliced
1 cup rhubarb, finely chopped
½ cup chopped walnuts
¼ cup brown sugar
½ tsp cinnamon

Place paper liners in your muffin pan and preheat the oven to 375F.

Prepare the fruit. Rinse, hull, and cut strawberries into small pieces. For rhubarb, cut off any ugly ends and using a paring knife, peel off tough strings. Cut into small, 1 inch pieces. Toss the fruit with 1 tbls. of flour and ½ tsp of cinnamon..

Cut the butter into pieces and, using an electric mixer, cream with the sugar and salt until it is light and fluffy.

Continue to beat and add eggs, one at a time.

Add flour and baking powder. Add buttermilk.

Fold in the fruit.

Spoon into the muffin cups.

Combine the brown sugar, chopped walnuts, and ½ tsp cinnamon. Sprinkle over the top of the muffins.

Bake at 375F for 30 minutes.

Comments

[Kayte]

These look wonderful...great combo of flavors, making these without a doubt. Jerry bakes other than holidays???? Who knew?? Just teasing you. I want so badly to be better at something than you...probably a lost cause. ;-)

[JDeQ]

Nope - you win in so many ways. With us going away for Christ,as this year baking will not be a big factor for us . . .