Strawberry Rhubarb Streusel Muffins Recipes

RHUBARB STREUSEL MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

STRAWBERRY RHUBARB STREUSEL MUFFINS

Steps:

• Set oven to 375°F (will reduce heat later).
• Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
• To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
• In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
• Stir in orange juice and sour cream; mix well to combine.
• In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
• Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen.
• Fold in the strawberries and rhubarb carefully not to overmix batter.
• Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
• Sprinkle a generous amount of streusel mix over the batter.
• Reduce heat to 350°F.
• Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.