Description
Indulge in the delightful blend of sweet strawberries and tangy rhubarb in these moist and flavorful muffins topped with a crunchy streusel.
Ingredients
Scale
- 1.5 tbsp flour (for topping)
- 2.5 tbsp sugar (for topping)
- 1 tbsp brown sugar (for topping)
- 1.5 tbsp cold butter (cut into small cubes)
- 1/4 cup walnuts (finely chopped, for topping)
- 1 pinch salt (for topping)
- 1.5 cups flour (for muffin batter)
- 1.25 cups sugar (for muffin batter)
- 8 tbsp butter (melted and cooled for muffin batter)
- 2 large eggs (at room temperature)
- 1/2 cup milk
- 2 tsp baking powder
- 1 tsp salt
- 1 cup strawberries (hulled and diced)
- 1 cup rhubarb (sliced)
- 1/2 cup walnuts (for muffin batter)
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners.
- Combine the topping ingredients in a food processor, pulsing until resembling coarse sand.
- Add the cold butter and pulse until you achieve pea-sized crumbs. Fold in the walnuts.
- Whisk together the baking powder, flour, and salt in a medium bowl for the muffin batter.
- In a large bowl, whisk the melted butter and sugar until combined. Add eggs one at a time, mixing well after each.
- Whisk in the milk and vanilla until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Fold in the walnuts, strawberries, and rhubarb.
- Divide the batter in muffin cups, filling them about two-thirds full, and top with streusel.
- Bake for 15-18 minutes until golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For the freshest taste, use in-season strawberries and rhubarb. Store in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry muffins, rhubarb muffins, summer baking, breakfast treats, brunch recipes