Ingredients :
- 1 cup rhubarb cut into 1/4-inch pieces
- 1 cup fresh strawberries washed, drained, hulled, and cut into 1/4-inch pieces
- 2 cups all-purpose flour
- 1 cup plus 1 tablespoon granulated sugar divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For the streusel topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold, cut into pieces
Directions :
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners (if it's a high-quality non-stick pan, you might not need them). In a small bowl, toss together strawberries, rhubarb, and 1 tablespoon granulated sugar. Set aside.
- In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.)
- Drain strawberry-rhubarb mixture using a fine mesh strainer. Gently fold strawberries and rhubarb into the batter.
- To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
- Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
