Strawberry Rhubarb Streusel Muffins Recipe
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
Ingredients
For The Muffins
2 cups diced rhubab
1 cup sugar
2 cups all purpose flour
1/2 cup packed light brown sugar
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
4 eggs, lightly beaten
16 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 1/2 cups chopped strawberries
For Topping
10 tablespoons cold unsalted butter, diced
1 cup light brown sugar
1 cup flour
Directions
Adjust oven rack to center position and preheat oven to 375 degrees F. Butter muffin tins or line with paper holders. In a small bowl, combine rhubarb and sugar. Let stand 20 minutes. In a large bowl, whisk together flour, brown sugar, baking powder, and salt. In a medium bowl, whisk together milk, eggs, butter, and vanilla until combined. Pour wet ingredients into dry ingredients and stir until combined Use a plastic spatula or wooden spoon to gently fold in rhubarb, sugar, and strawberries until combined.
In a medium bowl, combine butter, sugar, and flour. Rub butter into flour until crumbs form. Fill each muffin cup 3/4 full with batter. Top with streusel. Bake muffins until golden and a cake tester comes out clean, about 20 minutes. Let cool in tin for 5 minutes. Repeat with remaining batches of muffins. Store muffins in a sealed container at room temperature for up to three days.