Strawberry Rhubarb Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 cups all purpose flour (I use gluten-free)

1 1/2 tsp baking powder

1/2 tsp salt

1 cup sugar

1/2 cup butter (room temperature)

2 eggs (room temperature)

2 tsp vanilla extract

1/2 cup milk

1 cups rhubarb (chopped)

1 cups strawberries (chopped)

1/2 cup chopped walnuts

1/3 cup brown sugar (packed)

1/2 tsp cinnamon

1 tbsp cold butter

Directions

Muffins

Preheat oven to 350°

Line a 12 cup muffin pan with paper liners, or spray with cooking oil.

In a medium bowl, combine flour, baking powder, and salt

In the bowl of a stand mixer, or using a large bowl with an electric mixer, beat the butter and sugar over medium high speed until light and fluffy.

Add eggs and vanilla, beating until combined.

Turn mixer to low speed, and add the dry ingredients. Beat until just combined.

Add the milk and beat until just combined.

Fold in the rhubarb and strawberries with a spatula.

Divide the batter evenly in the prepared muffin cups.

Streusel Topping

In a small bowl, put the topping together by combining the nuts, cinnamon, & brown sugar.

Use a pastry blender or your fingers to cut in butter until crumbly. Mixture should look like coarse crumbs.

Divide the streusel topping evenly over the top of the muffins.

Bake muffins for 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.

Nutrition

• Serving Size: 1 muffin
• Calories: 291 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.4 g
• Cholesterol: 51 mg
• Sodium: 183 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 24 g
• Protein: 4 g