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Spiced Raspberry Rhubarb Muffins
Spiced Raspberry Rhubarb Muffins
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Prep Time:
10 minutes
Total Time:
35 minutes
Elevate Betty Crocker muffin mix with juicy raspberries and zesty zucchini for a quick and irresistible brunch delight in just 35 minutes.
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:
  • Preheat oven to 400°F and line 12 regular-size muffin cups with paper baking cups.
  • In a 10-inch skillet, melt butter over medium-high heat. Add rhubarb and cook until softened, about 5 minutes. Stir in sugar and vanilla and cook for an additional 3 to 5 minutes. Remove from heat and gently fold in raspberries. Keep aside.
  • Combine muffin mix, milk, melted butter, and eggs in a large bowl, then gently fold in the rhubarb mixture. Spoon the batter into muffin cups and sprinkle each with the included Streusel Topping.
  • Bake for 18 to 21 minutes until the center of the muffin springs back when touched. Remove from the muffin cups and let them cool slightly before serving.

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