Strawberry Rhubarb Muffins
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Recipe type: Muffin; Breakfast
Prep: 
Cook: 
Total time: 
Serves: 12
 
A large, fluffy, moist muffin with two of summer's best ingredients - strawberries and rhubarb. Of course, the streusel topping takes them over the top!
Ingredients
  • 1 cup chopped rhubarb (fresh or frozen - if frozen, do not thaw first)
  • 1 cup chopped strawberries
  • 1 Tbsp all purpose flour
  • 1½ cups all purpose flour
  • 1 cup whole wheat flour (all purpose can be substituted)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup packed brown sugar
  • ½ cup vegetable oil
  • 1 egg
  • 1 cup plain low-fat yogurt or sour cream (not non-fat)
  • 1 tsp vanilla
  • TOPPING:
  • 2 Tbsp melted butter
  • ½ cup brown sugar
  • ¼ cup quick cooking oats
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 375 degrees.
  2. In medium bowl, combine rhubarb and strawberries with the 1 Tbsp flour, tossing to distribute flour. This prevents the fruit from sinking during baking.
  3. In large bowl, combine remaining flours, baking soda, baking powder, and salt.
  4. In separate bowl, whisk together brown sugar and oil. Whisk in egg, yogurt, and vanilla. Pour over dry ingredients, sprinkle with rhubarb and strawberries and stir just until moistened. Do not overmix. Spoon into paper-lined muffin cups - 12 large or 18 medium muffins.
  5. Topping: Combine brown sugar, butter, oats and cinnamon. Sprinkle evenly over batter in muffin cups. Bake at 375ยบ for 20-25 minutes or until tops are firm to the touch. Let sit in pan for 5 minutes before removing to wire rack to cool completely.
  6. Store in the fridge or freezer for maximum freshness - the tops will get quite soft at room temperature.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/07/strawberry-rhubarb-muffins-with-streusel-topping/