Strawberry, Rhubarb, and Pistachio Muffins

Another use for the Strawberry Rhubarb Compote I made last week, but I can take no creative credit for the following recipe – kudos to Chef Stephen. I stepped into work last week too – “E! I need you to make me some muffins… I want them to be filled with a strawberry rhubarb compote and topped with a pistachio crumb.” So there you have it. I just made them happen. But this is definitely a recipe worth keeping, and I’ll be baking these muffins again in my free-time. Because who can resist a fluffy muffin stuffed with bright, tangy strawberry rhubarb and sprinkled with a delightfully delicate pistachio crumb?

Recipe makes 6 large or a dozen regular sized muffins.


  • 3/4 cup Milk
  • 1/2 cup Butter (melted)
  • 1 Egg
  • Zest from 1 Lemon
  • 1/2 tsp Almond Extract
  • 3/4 cup Sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Flour
  • 1 tbsp Baking Powder
  • 1 cup Strawberry Rhubarb Compote
  • Pistachio Crumb Topping
    • 1/2 cup cold Butter
    • 1 cup shelled Pistachios
    • 1/2 cup Sugar
    • 1/2 cup Flour
    • 1 tsp Almond Extract
    • pinch of Salt


  1. Preheat the oven to 350 F (~177 C).
  2. Make pistachio crumb.
    1. In a food processor, pulse the pistachios until finely ground.
    2. Add in the remaining ingredients, and continue to pulse until the crumb comes together. It should be a beautiful bright green, and fairly uniform throughout.
  3. Whisk together the butter, milk, egg, lemon zest, almond extract, salt, and sugar.
  4. Sift in the flour and baking powder.
  5. Gently fold the mixture together. Don’t over mix. It’s alright to still have a few pockets of flour visible.
  6. Scoop the muffin batter into greased or lined tins, only filling them 2/3 of the way.
  7. Use a spoon to make a divot in the middle of each muffin, and fill the divot with the strawberry rhubarb compote.
  8. Scoop the remaining 1/3 of batter into the muffin tins, covering the compote.
  9. Sprinkle the pistachio crumb over top.
  10. Bake for ~15-20 minutes.

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