Strawberry Rhubarb Streusel Muffins

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

1. Set an oven rack in the middle of the oven, then heat it to 375 degrees F. Grease the muffin tins with butter, or add paper holders. Stir the rhubarb and sugar together in a small bowl, and leave the mixture to sit for 20 minutes.
2. In a large bowl, whisk the flour with the brown sugar, baking powder, and salt. In a medium bowl, whisk the milk, eggs, butter, and vanilla until combined. Pour the wet mixture into the dry mixture and stir just until it comes together; a few lumps are fine. Using a plastic spatula or wooden spoon, gently fold in the rhubarb, sugar, and strawberries until incorporated.
3. For the topping, add the butter, sugar, and flour to a medium bowl. Work the butter into the flour with your fingers until the mixture turns crumbly.
4. Spoon batter into each muffin cup until 3/4 full, then scatter streusel over the tops. Bake until the muffins are golden and a cake tester comes away clean, about 20 minutes. Cool them in the tin for 5 minutes. Bake the remaining muffin batter the same way. Store the muffins in a sealed container at room temperature for up to 3 days.