Strawberry Rhubarb Buttermilk Muffins with Brown Sugar Streusel
Serves 635 mins prep45 mins cook
The best strawberry rhubarb muffins! A foolproof recipe that makes oversized brown sugar streusel-topped tender muffins loaded with fruit.
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What you need
Instructions
0 Preheat the oven to 400 degrees (200C) with a rack positioned in the middle. Oil a 6-cup muffin tin and fill with muffin liners or tulip-shaped parchment liners. Crumble topping: 1 Place the ingredients for the streusel in a bowl and mix until it forms large, moist crumbs. Set aside. Muffins 2 Put the strawberries, rhubarb, cornstarch, brown sugar and lemon juice in a bowl and gently stir to combine. Set aside while you mix the rest of the batter. 3 In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and grated zest. Make a well in the center and stir in the egg, oil, butter, buttermilk and vanilla. Mix until the batter just comes together and the flour is incorporated. 4 Divide the batter evenly into the muffin cups. Spoon the strawberry mixture evenly over the batter (about ½ cup for each one), then top with the streusel crumbs (2 tablespoons or so per cup) 5 Bake 22-27 minutes, until the muffins are golden brown on top and a toothpick inserted into the center of the muffins comes out with a few moist crumbs.View original recipe