Soft, fluffy muffins filled with strawberries & rhubarb and topped with sweet cinnamon streusel -- these Strawberry Rhubarb Crumb Muffins are the perfect way to enjoy delicious in-season fruits!
Author: Naomi Andres
½cupsalted butter, melted
½cupgranulated white sugar
¼cuppacked brown sugar
Crumb Topping Ingredients:
¼cupsalted butter, softened
⅓cupbrown sugar, packed
1 teaspoonground cinnamon
Preheat the oven to 350℉. Line a 12-count muffin tin with parchment cupcake liners.
Whisk together the melted butter, white sugar, and brown sugar. Add the vanilla, eggs, and buttermilk and whisk until smooth.
Add the flour and baking powder and whisk or stir with a spoon just until all the flour is incorporated. Gently fold in the rhubarb and strawberries.
Fill each liner to the top with batter. Stir together the melted butter, flour, brown sugar, and cinnamon and crumble on top of the batter in each liner. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
Bake the remaining muffins in the pan, being sure to fill all empty cups with water to prevent warping. Or bake the last few muffins in greased heat-safe ramekins.
Strawberry Rhubarb Crumb Muffins https://www.kneadsomesweets.com/strawberry-rhubarb-crumb-muffins/ May 23, 2019