Strawberry-Rhubarb Crumble Muffins Recipe

• Level: Easy
• Yield: 12 muffins
• Total: 2 hr
• Active: 30 min
• Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
  Calories: 323
  Total Fat: 12 g
  Saturated Fat: 7 g
  Carbohydrates: 49 g
  Dietary Fiber: 1 g
  Sugar: 25 g
  Protein: 5 g
  Cholesterol: 60 mg
  Sodium: 243 mg

Ingredients

Topping:
3/4 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces

Muffins:
1 cup 1/2-inch pieces rhubarb (1 stalk)
2/3 cup chopped strawberries
3/4 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
6 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon fresh lemon juice
Confectioners' sugar, for dusting

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Instructions

1. Preheat your oven to 350 degrees F and line a 12-cup muffin tin with paper liners. Make the irresistible crumb topping: In a small bowl, mix oats, brown sugar, flour, and salt. Rub in the cold butter with your fingers until crumblyset aside for that perfect crunchy finish!
2. Create the batter: Toss rhubarb and strawberries with 1 tablespoon granulated sugar; let sit. In a large bowl, whisk flour, remaining 3/4 cup sugar, baking powder, baking soda, and salt. Make a well, add eggs, and whisk lightly. Stir in milk, melted butter, and lemon juice until just combined with some flour streaks. Gently fold in the fruity rhubarb-strawberry mix for bursts of tart-sweet flavor.
3. Fill muffin cups nearly to the top, generously sprinkle with topping, and bake until golden and a toothpick comes out clean, 25-30 minutes. Cool 5 minutes in the tin, then transfer to a rack. Dust with confectioners' sugar for a delightful, bakery-fresh treat that'll have everyone reaching for seconds!

Photograph by Ryan Dausch

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