Roasted Strawberry Rhubarb Breakfast Muffins With Pistachio Crumb Topping

RoastedStrawberryRhubarbMuffinsSM (37 of 43) copy copyRoastedStrawberryRhubarbMuffinsDouble7

This weekend felt like the first real spring weekend here in Midwest America. Heavy rain and thunderstorms carried on all week to give way to a beautiful and sunny Saturday that was filled with blooming flowers and budding trees. We wandered over to our first farmer’s market of the season (!!!!) yesterday and I snatched up all the seasonal goodies I could get my hands on (ramps! fresh flowers! rhubarb! microgreens!); our town is relatively small so the farmer’s market only occurs one day a week which gives it the feel of a community gathering since half the town is there. The vendors are filled with local farmers while the ends are taken up by street musicians and the outskirts riddled with food trucks. This is the time of the year where everyone is still happy to be sharing this space with you; it’s cool but sunny and the idea of wandering through rows of fresh and local produce is still a novalty; as the summer goes on, the market will get more and more crowded and people will become more and more distressed as they fight against the heat and cramped crowds to try and get their weekly spinach bundle. But for now, it’s all waves and slow walking and ‘ohh look at those ramps!’ and ‘check out these flowers’ which I am perfectly fine with.

RoastedStrawberryRhubarbMuffinsDouble4RoastedStrawberryRhubarbMuffinsSM (12 of 43)RoastedStrawberryRhubarbMuffinsDouble3RoastedStrawberryRhubarbMuffinsSM (11 of 43)

It felt so good to play with colors other than green green and green! I was photographing these strawberries and rhubarb and just amazed at the vibrancy of it all. The strawberries aren’t at peak around here yet but who can resist when it’s rhubarb season so I snatched up a few pints anyways. To avoid the disappointment of bland berries, I roasted the fruit before incorporating them into these muffins to bring out their natural sweetness which pops in every bite of the muffin.

The crumb has a pistachios base because…well I’ve become pretty obsessed with pistachios. I love how they are the only nuts that can give you a pop of color while still giving that filling and crunchy texture to your baked goods. Heck, I’d even go as far to say that pistachios have become the staple to my baking as much as matcha has to Molly Yeh or dates as sweeteners to Oh Ladycakes.

RoastedStrawberryRhubarbMuffinsSM (15 of 43) copyRoastedStrawberryRhubarbMuffinsDouble1RoastedStrawberryRhubarbMuffinsSM (24 of 43)

These muffins are light, bright in flavor, and, dare I say, healthy! They are the perfect breakfast treat or afternoon snack. I used spelt flour in this recipe but you can substitute for all-purpose flour if that is what you have on hand. If using spelt flour, be sure to not over-mix as I’ve been told it’s a delicate flour. I also swapped out the spices for lemon zest to give it an extra bright flavor but you can sub in cinnamon, cardamon, nutmeg etc if you’d like a spicier treat!

Roasted Strawberry Rhubarb Breakfast Muffins With Pistachio Crumb Topping recipe below:

RoastedStrawberryRhubarbMuffinsSM (30 of 43) copyRostedStrawberryRhubarbMuffinsDouble8RoastedStrawberryRhubarbMuffinsSM (28 of 43) 

Roasted Strawberry Rhubarb Breakfast Muffins With Pistachio Crumb Topping
 
This Roasted Strawberry Rhubarb Breakfast Muffins With Pistachio Crumb Topping is the perfect spring muffin to start any day with. / Adapted from Tropical Mini Breakfast Muffins
Recipe type: Breakfast
Cuisine: Vegetarian
Serves: 12 muffins
Ingredients
  • 1 pint strawberries, stems removed and quartered
  • 2 large stalks rhubarb (about ½ cup once chopped), chopped into ½ inch pieces
  • 2 Tablespoons sugar (I used organic natural cane sugar here)
  • 1 cup coconut milk (or any milk will do here)
  • 1 teaspoon apple cider vinegar
  • 2 cups spelt flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • ¼ cup sunflower oil
  • ¼ cup maple syrup
  • 1 very ripe bananas, smashed
  • 1 egg, lightly beaten (should be able to sub in another cup of bananas for vegan version)
  • 1 teaspoon vanilla extract
  • ¼ cup oats
  • ¼ cup pistachios
  • 2 Tablespoons brown sugar
  • 1 teaspoon salt
  • 1 Tablespoon cold butter (use coconut oil to make vegan)
Instructions
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Transfer the strawberries and rhubarb to the baking sheet in a single layer and sprinkle with sugar. Bake for 20 to 25 minutes or until the strawberries start to ooze. Remove from oven and let cool completely. Lower your oven to 350 degrees.
  2. Measure out the coconut milk in a large liquid measuring cup and add the apple cider vinegar. Let sit for about ten minutes so that the vinegar has time to create with the milk. Line a muffin pan with 12 muffin liners and set aside.
  3. In a mixing bowl, whisk together the flour, baking soda, salt, and lemon zest. Make a well in the center of the dry ingredients and add the mashed bananas, egg, oil, maple syrup, vanilla extract, and coconut milk. Whisk the wet ingredients together until combined and then fold the dry ingredients into the wet until just incorporated. Next, fold in the roasted fruit. Evenly divide the batter between your 12 muffin pan and set aside.
  4. In a food processor or high speed blender, pulse the oats, pistachios, brown sugar, salt, and butter until combined and a chunky crumble has formed. Top each muffin with a tablespoon of crumb (or divide it evenly between all the muffins) and transfer to your warmed oven. Bake for 18 to 22 minutes or until the top has browned and a toothpick comes out of the center muffin clean.
  5. Remove from oven and let cool before serving.

 

RoastedStrawberryRhubarbMuffinsDouble6

Styling: Tablecloth: thrifted / Cake stand and Enamel baking sheet: West Elm / Wooden knives: mostly thrifted (+ one gifted from Carey) / Wooden Tier-Plate: thrifted

Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

RELATED POSTS

27 Comments

  1. Reply

    Letty (Letty's Kitchen)

    April 12, 2015

    Love that you roasted the berries and rhubarb to concentrate flavor and color. Raw strawberries baked into muffins usually are disappointing. Roasting changes everything.

    • Reply

      Shellywest

      April 16, 2015

      Could not agree more about raw berries sometimes being a bit of a let down in baked goods – roasting really does do amazing things to improve that!

  2. Reply

    Katie @ 24 Carrot Life

    April 12, 2015

    Yum! I can’t wait to make these once I get my hands on the perfect strawberries and rhubarb this summer! Your photos are gorgeous btws!

    • Reply

      Shellywest

      April 16, 2015

      Thanks, Katie! I’m excited to see the fun and springy recipes you come up with once the rhubarb hits your neck of the woods!

  3. Reply

    Kathryn

    April 13, 2015

    Hurrah for spring! You’ve pretty much captured everything that’s good about this time of year in one delicious treat. And I absolutely love + am fully supportive of your love for pistachios. I can’t get enough of them either + the combo with strawberries is always particularly good.

    • Reply

      Shellywest

      April 16, 2015

      Thanks, Kathryn! I totally agree that the strawberry + pistachio combo is fantastic and perhaps underrated? I’ll work on trying to change that!

  4. Reply

    Sini | My Blue&White Kitchen

    April 13, 2015

    This post is stunning; an ode to spring!

    • Reply

      Shellywest

      April 16, 2015

      An ode to spring for sure! Thanks for the kind words, Sini!

  5. Reply

    Jessie Snyder | Faring Well

    April 13, 2015

    Oh my goodness what I would give for our farmers markets to start up already! I loved reading about yours. Sounds so quaint and pretty, I love FM in the spring. And these muffins, alllllll the spring vibes! Those colors make me so very happy. Gorgeously captured and now I want to go stuff my face with a few!! Now to just find some rhubarb… Happy Monday Shelly! <3

    • Reply

      Shellywest

      April 16, 2015

      Yes – the market here is super quaint and pretty for sure! You’ll have to make a trip to the Midwest soon and I will bring you there!!

  6. Reply

    Sherrie

    April 15, 2015

    It’s been spring here in St. Louis for well over a month, I feel lucky about that. But why can’t I find ramps here in STL? Why can’t I find rhubarb? What’s going on in the world? Love this post Shelly, xo!

    • Reply

      Shellywest

      April 16, 2015

      I have no idea! We should be on the same produce timeline! Are there any good farmer’s markets in STL? The ramps are everywhere around here this week…

  7. Reply

    Lisa

    April 17, 2015

    Is it possible to get the weight measurement for the flour? I tried making these and they came out gooey on the inside even when kept in the oven longer. While it might be my lame oven (gonna get an oven thermometer), I just want to try to cover all bases so I can try again.
    Thanks!

  8. Reply

    Lindsey

    April 17, 2015

    that rhubarb looks insane, shelly! can’t wait to get my hands on some soon! this post is so beautiful, love all the angles and light <3 happy spring!!!

    • Reply

      Shellywest

      April 20, 2015

      Awww – thanks for the kind works, Lindsay!

  9. Reply

    Tina Jui | The Worktop

    April 18, 2015

    Beautiful! It’s finally rhubarb season again.. whooop 🙂

    • Reply

      Shellywest

      April 20, 2015

      I know! I love love love it!

  10. Reply

    clarkee1

    April 18, 2015

    Cant WAIT to make these!

    • Reply

      Shellywest

      April 20, 2015

      Let me know how they turn out for you!

  11. Reply

    Courtney

    April 21, 2015

    I just finished making these. They didn’t rise and we’re all stuck to my paper muffin cups. Not happy!

    • Reply

      Shellywest

      April 21, 2015

      Oh no! Bummer! I’m thinking I may re-post this with weight measurements as it seems that some people are having trouble with this recipe but mine turned out wonderful. I’m also wondering if your dough may have over-mixed as spelt flour is super sensitive?

      • Reply

        Courtney

        April 22, 2015

        I actually used regular flour and whole milk but those were the only differences.

  12. Reply

    Keara McGraw

    May 23, 2015

    I’ve been thumbing through your muffin recipes in preparation for hitting the road suuuper early tomorrow morning. So pumped for these! They’ll both motivate me to get out of bed and impress the bf’s mom. Can’t wait to make ’em.

Thoughts?!