Strawberry and rhubarb are natural culinary companions. Sweet and tangy flavors create a delicious harmony that often reminds us of early summer. We hope you enjoy these muffins as much as we do and that they inspire you to create your own summer treats.
2 cups diced strawberries
2 cups chopped rhubarb
1 cup granulated sugar
8 T unsalted butter, melted
2 eggs (room temperature)
½ cup milk (whole milk recommended)
2 cups all-purpose flour
1 T vanilla extract
2 tsp baking powder
1 tsp salt
¾ tsp baking soda
For the streusel topping:
1 cup brown sugar
½ cup flour
1 ½ tsp cinnamon
4 T unsalted butter
Preheat oven to 400℉.
Line 3 muffin tins with cupcake liners and set them aside.
Wash your rhubarb and cut off the fibrous ends. Depending on the size of your rhubarb, you may want to slice it in half longways before chopping it. Chop the rhubarb into ½ inch thick chunks and set aside in a small bowl.
Wash and dice your strawberries. I recommend dicing the strawberries into pieces slightly smaller than the rhubarb. Put your strawberries in the bowl with the rhubarb.
Add 1 T of granulated sugar to the strawberries and rhubarb. Stir to combine and set the mixture aside.
In a large bowl, add your flour, salt, baking powder, and baking soda. Whisk lightly to combine and set aside.
In a separate bowl, add your melted butter and sugar. Whisk until most of the sugar has dissolved in the butter.
Add your vanilla extract, eggs, and milk to the butter mixture. Whisk until combined.
Using a cheesecloth or a sieve, drain some of the excess moisture from your strawberries and rhubarb. They don’t have to be completely dry before going into the batter, so don’t worry about getting all the moisture out.
Pour your wet ingredients into the dry ingredients and stir until just combined.
Add your drained strawberries and rhubarb to the batter and stir to combine.
Using a spoon, pour the batter into your prepared muffin tins. Fill each one until there’s about ¼ an inch of space left in the cupcake liner. This usually makes a little under 18 muffins.
Set your muffins aside and make your streusel topping.
In a small bowl, add your flour, brown sugar, and cinnamon. Stir to combine.
Cut your butter into small pieces and add to the mixture. Squash the butter into the mixture until it’s completely combined and resembles the texture of damp sand.
Sprinkle the streusel in an even layer on top of each muffin.
Bake for 20-25 minutes, or until they’ve begun to brown on top and a fork inserted in the center comes out clean.
Allow them to cool and enjoy!