Strawberry Rhubarb Streusel Muffins

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These just might be the best muffins I’ve ever made. They can be made into 6 jumbo or 12 regular-sized muffins.

Streusel Topping:

• 1/4 c butter, melted
• 3/4 c flour
• 1/2 c white sugar
• 1/2 tsp cinnamon

Strawberry Rhubarb filling:

• 1/2 lb (8 oz) strawberries, diced
• 2 large stalks rhubarb, diced (6 oz)
• 1/4 c cornstarch
• 2 Tbsp white sugar
• 1 tsp lemon juice

Muffin Ingredients:

• 2 c flour
• 1/2 c white sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/4 c vegetable oil
• 2 Tbsp butter, melted
• 1 c buttermilk (or soured milk by mixing together 1 c cow’s milk with 1 Tbsp white vinegar)
• 2 tsp vanilla

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Directions:

1. Preheat oven to 400 degrees. Prepare 6 jumbo or 12 regular-sized muffin tins.
2. Combine the Streusel Topping ingredients in a small bowl and set aside.
3. Combine the Strawberry Rhubarb Filling ingredients in a small bowl and set aside.
4. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
5. In a medium bowl whisk together egg, vegetable oil, melted butter, buttermilk and vanilla. Combine with the flour mixture.
6. Evenly divide the three mixtures between the prepared muffins tins with the batter on the bottom, the strawberry rhubarb filling in the middle and the streusel topping on top. Muffin tins will be quite full so you may want to place it on top of a baking sheet before placing in oven.
7. Cooking times: If making 6 jumbo muffins – bake at 375 degrees for 25-30 minutes. If making 12 regular-sized muffins – bake at 400 degrees for 22-25 minutes.

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Nutritional Information*

• Servings: 12
• Calories per serving: 300
• Total Fat: 11.5 g
• Saturated Fat: 4.2 g
• Total Carbohydrates: 44.4 g
• Dietary Fiber: 1.5 g
• Sugar: 20.5 g
• Protein: 4.2 g

*Nutritional Information estimated using MyFitnessPal