Description
Delicious and moist muffins made with strawberries and rhubarb, topped with a crumbly walnut streusel.
Ingredients
Scale
- 1.5 tbsp flour (for topping)
- 2.5 tbsp sugar (for topping)
- 1 tbsp brown sugar (preferably C&H golden brown sugar, for topping)
- 1.5 tbsp butter (cold, cut into small pea-sized cubes, for topping)
- 1/4 cup walnuts (finely chopped, about 1/8-inch pieces, for topping)
- 1 pinch salt (for topping)
- 1 1/2 cups flour (for muffin batter, preferably King Arthur all-purpose flour)
- 1.25 cups sugar (for muffin batter)
- 8 tbsp butter (melted and cooled to room temperature, for muffin batter)
- 2 large eggs (at room temperature, for muffin batter)
- 1/2 cup milk (for muffin batter)
- 2 tsp baking powder (for muffin batter)
- 1 tsp salt (for muffin batter)
- 1 cup strawberries (hulled and diced into 1/2-inch pieces, for muffin batter)
- 1 cup rhubarb (sliced into 1/2-inch thick pieces, for muffin batter)
- 1/2 cup walnuts (for muffin batter)
- 1/2 tsp vanilla extract (for muffin batter)
Instructions
- In a food processor, combine the flour, sugar, brown sugar, and salt, then pulse until the mixture resembles coarse sand.
- Add the cold butter cubes and pulse until the mixture forms pea-sized crumbs, then pulse in the finely chopped walnuts until just combined.
- While the streusel sets aside, prepare the strawberries and rhubarb, then preheat your oven to 425°F and line your muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the melted butter and sugar until combined, then add the eggs one at a time, whisking well after each addition. Add the milk and vanilla extract and whisk until smooth.
- Pour the wet mixture into the dry mixture and stir gently until just combined, then fold in the walnuts, strawberries, and rhubarb.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full and topping generously with the streusel topping.
- Bake at 425°F for 15–18 minutes, until muffins are golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire cooling rack.
Notes
- Ensure the butter for the topping is cold for a crumbly texture.
- Do not overmix the muffin batter to avoid tough muffins.
- Using room-temperature eggs and cooled melted butter helps ensure a smooth batter.
- The muffins will hold their shape better if allowed to cool in the pan for a few minutes before moving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg