Strawberry Rhubarb Muffins with Streusel Topping
Bake up a batch of these delicious strawberry rhubarb muffins with streusel topping to use up that leftover fruit!
Ingredients
- 2 cups all purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup canola oil or other vegetable oil
- 1 cup chopped fresh strawberries or frozen strawberries thawed
- 1 cup diced fresh rhubarb or frozen rhubarb thawed
- 1 teaspoon lemon zest
Ingredients for Streusel Topping
- 1/2 teaspoon cinnamon
- 1/3 cup packed brown sugar
Instructions
- Mix flour with the rest of the dry ingredients in a large mixing bowl.
- In a medium bowl, combine the egg, buttermilk and cooking oil. Mix it well, then add it to the dry mixture in a large bowl.
- Add 1 cup of fresh rhubarb (or thawed frozen rhubarb) and the strawberries to the mixture and stir until moist. Let the muffin batter rest in the bowl for 20 minutes.
- Set your oven temp at 375F.
- Line a muffin pan with paper liners or parchment paper liners. Use a 12-muffin pan and fill each spot 3/4 full.
- Mix the second amount of brown sugar and cinnamon in a small bowl. Mix until it has the consistency of coarse crumbs. Sprinkle this on top of each muffin.
- Bake muffins in a 375F oven for about 20 minutes. Let the baked muffins stand in the muffin tins for five minutes before cooling on a wire rack. The top of the muffins should be crumbly.
Notes
Nutrition
Serving: 1servingCalories: 102kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 204mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 0.2mgCalcium: 23mgIron: 1mg
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