- This topic has 1 reply, 1 voice, and was last updated August 19, 2016 at 11:45 pm by .
- August 19, 2016 at 11:45 pm #325758
Strawberry-Rhubarb Streusel Muffins
6 tbs of unsalted butter, melted
1/2 cup of sour cream
3/4 cup of whole milk
1 1/3 cup of unbleached all purpose flour
2 1/2 tsp of baking powder
1/4 cup of sugar
1/4 tsp of salt
1 cup finely chopped strawberries
3/4 cup diced rhubarb
3 tbs butter, softened
1/4 cup sugar
1/4 cup brown sugar
1/4 cup flour
Line a muffin tin with paper baking cups.
Preheat the oven to 400°.
Combine all of the streusel ingredients together in a small bowl.
Begin making the muffins and set the streusel topping aside. Make sure to let the butter cool slightly after you have melted it. Combine it with the sour cream, whole milk, and egg in a measuring cup.
Beat until completely combined.
Add the flour, baking powder, sugar, and salt to a mixing bowl. Stir until it is combined.
Gently fold in the wet mixture into the dry mixture. Be really careful to not over mix.
Just make sure there aren’t any dry ingredients left in the bowl. Then gently fold in the chopped strawberries and rhubarb.
Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins, fill to about 3/4 of the way full.
Top each muffin with about a tbs of the streusel topping. Bake in the oven for about 20 minutes, or until a toothpick comes out clean. Makes 12 muffins
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