Strawberry Rhubarb Muffins with Crumble Topping
We still have a bit of rhubarb left and when combined with the perfectly seasonal strawberries, the taste can’t be beat. These strawberry rhubarb muffins are delightful and great for a crowd.
Servings: 12 muffins
Ingredients
- 4 pieces rhubarb cut into 1/2” pieces, roughly 1 1/2 cups total
- 2 Tbsp granulated sugar
- 1/2 cup oil
- 1/2 cup brown sugar
- 1 egg
- 1 cup oats
- 2 cups all purpose flour, gluten free if desired
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup buttermilk
- 1 1/2 cup diced strawberries
Crumble:
- 1/4 cup all purpose flour, gluten free if desired
- 1/3 cup brown sugar
- 1/4 cup unsalted butter room temperature
- 2 Tbsp oats
Instructions
- Preheat oven to 350 degrees.
- Heat a small saucepan over medium low heat. Add chopped rhubarb and sugar. Mix to combine. Let simmer for 7-8 minutes or until softened. Once done, remove from heat and let cool.
- In a stand mixer fitted with whisk attachment or using a hand mixer, combine brown sugar, oil and egg. Once well combined, set aside.
- In a medium bowl, combine dry ingredients (oats through cinnamon). Mix well.
- Slowly add dry mixture to wet mixture. Combine until well mixed but don’t over process. Add buttermilk and combine.
- Add rhubarb and strawberries to batter. Using a spatula, fold into mixture by hand.
- Line a standard sized muffin tin with paper cups. (Note, because these have some stickier ingredients, I like to spray the inside of my paper cups for this recipe with nonstick cooking spray). Evenly scoop mixture into cups. Set aside.
- Mix crumble ingredients in a small bowl until combined. Sprinkle over top of muffins.
- Bake 20-25 minutes. Let cool slightly before serving.
- Additional muffins can be stored in an airtight container for up to 3 days.
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