Strawberry Rhubarb Streusel Muffins

One of the best rhubarb muffins! Although I have not tried it as yet, I really do think this would be a good recipe to make as a cake!

• Ready In: 45 mins
• Serves: 12

Ingredients

• STREUSEL TOPPING

• 2  tablespoons  cold butter
• 2⁄3 cup brown sugar
• 1  teaspoon cinnamon
• 1  cup  finely chopped walnuts

• MUFFIN BATTER

• 1 1⁄2 cups  firmly-packed brown sugar
• 2⁄3 cup  vegetable oil
• 1  egg, room temperature
• 1⁄2 cup  fresh orange juice, almost to room temperature
• 1⁄2 cup sour cream (not cold, almost room temperature)
• 1 1⁄2 teaspoons vanilla
• 2 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon salt
• 3⁄4 teaspoon cinnamon (or to taste)
• 1⁄2 teaspoon baking soda
• 2  teaspoons baking powder
• 3⁄4 cup  finely diced fresh rhubarb
• 3⁄4 cup  diced fresh strawberries

Directions

1. Set oven to 375°F (will reduce heat later).
2. Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
3. To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
4. In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
5. Stir in orange juice and sour cream; mix well to combine.
6. In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
7. Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen.
8. Fold in the strawberries and rhubarb carefully not to overmix batter.
9. Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
10. Sprinkle a generous amount of streusel mix over the batter.
11. Reduce heat to 350°F.
12. Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.