Strawberry Rhubarb Streusel Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 tablespoons cold butter
• 2/3 cup brown sugar
• 1 teaspoon cinnamon
• 1 cup finely chopped walnuts
• 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

Recipe

• 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.