Spiced Raspberry Rhubarb Muffins
Brooke Lark
Updated May 24, 2022
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.
Spiced Raspberry Rhubarb Muffins
- Prep Time 10 min
- Total 35 min
- Servings 12
- Ingredients 9
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped fresh rhubarb
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 cup fresh raspberries
- 1 box (13.9 oz) Betty Crocker™ Cinnamon Streusel Muffin & Quick Bread Mix
- 1/2 cup milk
- 2 tablespoons butter, melted
- 2 eggs
Instructions
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Step1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
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Step2In 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.
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Step3In 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.
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Step4Bake 18 to 21 minutes or until center muffin springs back when touched lightly in center. Remove from muffin cups. Cool slightly before serving.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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