Description
Delightful muffins combining sweet strawberries and tangy rhubarb, topped with a crunchy streusel.
Ingredients
Scale
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup flour for topping
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease your muffin tin.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt.
- Combine the wet ingredients: melted butter, granulated sugar, eggs, milk, and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Add strawberries and rhubarb gently to the batter.
- Make the streusel: mix brown sugar, rolled oats, flour, and cinnamon in a separate bowl.
- Fill the muffin cups about two-thirds full with batter and sprinkle the streusel topping.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool the muffins for a few minutes in the pan before transferring to a wire rack.
Notes
Use fresh fruit for the best flavor and enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg