Roasted Strawberry-Rhubarb Muffins with Pistachio Streusel
Featuring roasted strawberries and rhubarb, a delicate hint of cardamom, and a crisp pistachio streusel, these tender muffins say “spring” like no other. You can use frozen rhubarb when making these brunch-worthy muffins, just be sure to thaw fully and press out excess water with paper towels before roasting.
Starting the oven at a higher temperature helps the muffins to brown and rise into a nice dome, and lowering it after 8 to 10 minutes allows them to finish cooking through.
Active Time: 20 Mins
Total Time: 50 Mins
Yield: Serves 12 (serving size: 1 muffin)
Ingredients
- 1 quart fresh strawberries, quartered
- 2 cups sliced fresh rhubarb
- 1 1/4 cups granulated sugar, divided
- 1/3 cup light brown sugar
- 1/3 cup shelled pistachios
- 2 tablespoons uncooked old-fashioned regular rolled oats
- 2 3/4 cups (about 11 3/4 oz.) all-purpose flour, divided
- 3/4 teaspoon ground cardamom, divided
- 3/4 teaspoon kosher salt, divided
- 3 tablespoons cold unsalted butter
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups whole buttermilk
- 1/2 cup (4 oz.) unsalted butter, melted and cooled, divided
- 2 large eggs
- 1 teaspoon vanilla extract
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