Streusel Topped Strawberry Rhubarb Muffins
With tart rhubarb and the juicy sweetness of strawberries, this combination is scrumptious in any form. Added to a moist sour cream muffin and you have a burst of summer in every bite. Don’t forget the simple streusel topping!
Ingredients
Muffins
- ¾ cup butter (melted)
- 3 cups flour
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup diced strawberries
- 1 cup diced rhubarb (fresh/frozen)
- 1 cup whole milk
- 1 cup sour cream
- 2 eggs
Crumble
- ½ cup flour
- 6 tablespoons butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon baking powder
- pinch salt
Instructions
- Preheat oven to 425º. Line 18 muffin tins with paper liners.
- Streusel:
- Combine the flour, baking powder, brown sugar, cinnamon and salt in a bowl. Add 6 tablespoons of cold butter and combine with fingers or pastry cutter. Set aside.
- Muffins:
- Melt butter and set aside to cool.
- Dice the strawberries and rhubarb.
- In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. Add a spoonful of the flour mixture to the bowl of strawberries and rhubarb to slightly coat them.
- In a separate bowl, whisk together the milk, sour cream and eggs. Add the liquid ingredients and melted butter to the dry ingredients and mix just until combined. Gently fold in the berries and rhubarb. Scoop the batter with a large ice cream scoop into the muffin cups, filling them to the top.
- Add about a tablespoon of streusel to the top of each muffin, pressing it into the batter.
- Bake for 5 minutes then turn down the temperature to 350º, don’t open the door, bake an additional 15 minutes, until a toothpick comes out clean. Allow to cool slightly and then transfer to a wire rack.
Barbara's Notes + Tips
- Chop your fruit into uniform pieces. This helps your muffins to bake more evenly.
- Don’t overmix the batter. It’s ok if it’s thick and a touch lumpy. Overmixing will lead to tough, dry muffins.
- You can use an ice cream scoop to evenly portion the batter into muffin cups.
Nutrition
Calories: 311kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 204mg | Potassium: 179mg | Fiber: 1g | Sugar: 21g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
