Nut-Topped Strawberry Rhubarb Muffins

Name: Nut-Topped Strawberry Rhubarb Muffins
Ingredients: 2-3/4 cups all-purpose flour; 1-1/3 cups packed brown sugar; 2-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 large egg, room temperature; 1 cup buttermilk; 1/2 cup canola oil; 2 teaspoons vanilla extract; 1 cup chopped fresh strawberries; 3/4 cup diced fresh or frozen rhubarb; TOPPING:; 1/2 cup chopped pecans; 1/3 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1 tablespoon cold butter

"A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania..."

INGREDIENTS

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2-3/4 cups all-purpose flour

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1-1/3 cups packed brown sugar

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2-1/2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon ground cinnamon

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1/4 teaspoon salt

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1 large egg, room temperature

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1 cup buttermilk

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1/2 cup canola oil

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2 teaspoons vanilla extract

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1 cup chopped fresh strawberries

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3/4 cup diced fresh or frozen rhubarb

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TOPPING:

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1/2 cup chopped pecans

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1/3 cup packed brown sugar

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1/2 teaspoon ground cinnamon

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1 tablespoon cold butter

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