Strawberry Rhubarb Streusel Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • Muffins:
  • ½ cup unsalted butter, softened
  • ½ cup lightly packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup plain yogurt
  • 2 tsp vanilla bean paste or vanilla extract
  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ teaspoon salt
  • 1 cup diced strawberries
  • 1 cup diced rhubarb
  • .
  • Streusel:
  • ⅓ cup lightly packed brown sugar
  • 1 tsp ground ginger
  • ½ cup all-purpose flour
  • ¼ cup salted butter, melted
Instructions
  1. Preheat oven to 425 degrees. Lightly grease a muffin tin with butter or non-stick cooking spray.
  2. In a small mixing bowl, start your streusel topping. Combine ⅓ cup brown sugar, 1 tsp ground ginger and ½ cup flour together. Add melted butter and mix until the mixture resembles clumpy sand. Set aside.
  3. In a medium mixing bowl or stand mixer, cream together ½ cup softened butter, ½ cup brown sugar and ¼ cup granulated white sugar. Add eggs, one at a time, mixing well after each. Add yogurt and vanilla extract and mix well.
  4. In a fresh bowl, combine the dry muffin ingredients: 1¾ flour, 1 tsp baking soda, 1 tsp baking powder and ½ tsp salt. Mix the wet ingredients into the dry ingredients. Fold in strawberries and rhubarb.
  5. Distribute muffin batter into all 12 spaces in the muffin tin- the batter should come almost all the way to the top of each spot. Evenly distribute the streusel topping over each muffin.
  6. Bake for 5 minutes then reduce the temperature to 350 degrees and bake for an additional 12-15 minutes, until a toothpick inserted into the centre of the largest muffin comes out clean.
Notes
* Basic muffin recipe adapted from Sally's Baking Addiction: http://sallysbakingaddiction.com/2014/06/10/glazed-apple-crumb-muffins/
Recipe by Port and Fin at https://portandfin.com/strawberry-rhubarb-streusel-muffins/