Strawberry Rhubarb Muffins
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Ingredients:
For the streusel:
1/3 cup all-purpose flour (option for gluten-free)
2 tbsp light brown sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, cold and cubed
Sub streusel for sliced almonds and powdered sugar
For the muffins:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs, room temperature
1/2 cup milk
1/4 cup non-fat Greek yogurt
2 tsp vanilla extract
2 cups + 1 tbsp all-purpose flour, divided (option for gluten free)
1 tbsp baking powder
2 tsp lemon zest
1/2 tsp salt
1 cup fresh strawberries, rinsed, hulled, and diced
1/2 cup rhubarb, rinsed and diced
Instructions (yields 15 muffins):
Preheat oven to 425°F. Line two muffin tins with liners and set aside.
Combine all of the dry ingredients for the streusel topping in a small bowl. Add the butter and mix together with a fork or your hands until the mixture clumps together. Set aside.
In a large bowl, whisk the melted butter and sugars together until well combined. Whisk in the eggs, milk, Greek yogurt, and vanilla extract.
In a separate bowl, mix the flour, baking powder, lemon zest, and salt together in a bowl.
Pour the dry ingredients into the wet ingredients and fold together with a spatula until completely combined. Be careful not to overmix. The batter will be very thick.
Fold in the strawberries and rhubarb.
Evenly divide the batter into the prepared muffin liners. Top each muffin with a large spoonful of streusel topping, gently pressing it onto the top of the muffin so that it sticks.
Bake in the oven at 425°F for 5 minutes, then turn down to 350°F, and bake for another 15 minutes. The muffins should spring back to the touch, and a toothpick inserted into the center of a muffin should come out clean. Repeat with the remaining muffin tin.
Remove from the oven and allow to cool.
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