Strawberry Rhubarb Streusel Muffins
Servings 12 - 15 muffins
Equipment
- Baking Sheet
- Muffin Tin
Ingredients
Muffin Batter:
- 1¼ cups strawberries, hulled and cut small
- 1 cup rhubarb, diced small
- 1 tbsp white sugar
- Zest from half a lemon
- 3 cups flour
- ⅔ cup white sugar
- 1 tbsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 1½ cups buttermilk
- ½ cup vegetable oil
- 2 eggs
Streusel Topping:
- ¾ cup oatmeal
- ⅔ cup brown sugar
- ¼ cup flour
- ¼ cup unsalted butter, softened to room temperature
- ¼ tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 400 degrees.
- Toss the diced strawberries and rhubarb with the tablespoon of white sugar and lemon zest until well combined. Pour onto the baking sheet and spread out.
- Place into the oven and roast for 10-15 minutes, stirring halfway through baking. Remove from the oven and set aside to allow them to cool.
- Decrease the oven heat to 350 degrees. Coat a muffin tin with cooking spray.
- Combine the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl until well mixed.
- Add the roasted fruit to the flour mixture; stir to coat.
- In a separate large bowl, whisk together the buttermilk, oil, and eggs until very well combined.
- Add the dry ingredients to the wet and gently stir until the batter is incorporated–don't over mix!
- Spoon the batter into the prepared muffin tin.
- Make the streusel by combining the oatmeal, brown sugar, flour, butter, cinnamon, and salt with your fingers until they form small clumps and everything is incorporated.
- Sprinkle the streusel evenly over the top of the muffins.
- Place into the oven and bake for 20-22 minutes or until a tester inserted in the center comes out clean.
- Remove from the oven and cool on a wire cooling rack for 5-10 minutes before removing them to a rack to cool.
- Serve with iced cold milk and slathered with butter, if desired. Enjoy!