Strawberry Rhubarb Streusel Muffins

READY IN: 45mins




  • Set oven to 375°F (will reduce heat later).
  • Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
  • 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.
  • In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
  • Stir in orange juice and sour cream; mix well to combine.
  • In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
  • 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.
  • Fold in the strawberries and rhubarb carefully not to overmix batter.
  • Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
  • Sprinkle a generous amount of streusel mix over the batter.
  • Reduce heat to 350°F.
  • Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.