Strawberry Rhubarb Muffins with Streusel

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

Ingredients

3 tsp flour

2 tbsp sugar

1/2 tbsp brown sugar; packed

1 tbsp cold unsalted butter; cut into pieces

pinch salt

1/4 cup walnuts

1 1/3 cup flour

1 1/2 tsp baking powder

1 tsp salt

1 cup sugar

6 tbsp unsalted butter; softened

2 eggs

1/2 cup milk

1 cup strawberries; chopped (try doubling)

1 cup rhubarb; small diced (try doubling)

Directions

Place flour, sugars, butter, and salt into the small bowl of a food processor. Pulse until the mixture resembles coarse crumbs.

Preheat oven to 425F and line a muffin tin with paper liners.

Mix the flour, baking powder, and salt together in a small bowl. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together until the mixture becomes pale. Add the eggs one at a time, then add the milk.

Gently stir the dry mixture into the wet mixture until it comes together. Do not overmix.

Fold in the the strawberries, and rhubarb.

Evenly distribute the batter in the muffin cups. Top with 1 tbsp of the streusel topping.

Bake at 425F for 15 minutes, then check for doneness by inserting a toothpick. If it doesn't come out clean, bake for a few more minutes (no more than 18 minutes).

Cool in the muffin tin for 10 minutes, then remove and cool muffins on a wire rack.

Nutrition

• Serving Size: 1
• Calories: 258
• Total Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 50 mg
• Sodium: 285 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 20 g
• Protein: 4 g