When faced with a bunch of fresh rhubarb and some strawberries picked by my very own hands, I didn’t want to go the pie route. Anyone can make a pie or it’s close relatives the cobbler and the crisp. There is nothing wrong with that, especially when both ingredients are in season at the same time. I wanted to be different and try something new. So I thought a muffin. Why not? It’s portable and fun and the kids love muffins.
Trying to find a recipe to give a whirl I did a lot of searching. I didn’t really find a recipe that I liked it it’s entirety. I liked the muffin recipe from the blog, A Pretty Life. The recipes uses Greek yogurt or sour cream (that is what I used). The crumble topping was made of pecans, which I don’t like, which lead me to search out a different topping recipe. The one I chose was from the blog, The Faux Martha. This topping contained both AP and whole wheat flour as some maple syrup and spices – right up my alley.
These muffins may be the best muffins I ever made. The muffins were moist. The crumble topping was very flavorful – it made each bite that much better. The amount of fruit inside was spot on. The tartness of the rhubarb played really well and it was nicely cooked. I can’t say enough good things about these muffins. I will be making these every strawberry season from now on!
- ⅓ cup all-purpose flour
- ¼ cup white whole wheat flour
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- pinch of nutmeg
- pinch of kosher salt
- 3 tbsp unsalted butter, melted
- 2 tbsp pure maple syrup
- ½ cup Greek yogurt or sour cream)
- ¼ cup mild cooking oil
- 1 egg
- 1⅓ cups flour
- ⅔ cup brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup diced rhubarb & strawberries combined
- Combine the flours, sugar, spices, and salt in a mixing bowl.
- Add in the melted butter and maple syrup.
- Mix until the crumble forms and set aside.
- Preheat your oven to 350 degrees.
- Combine all the dry ingredients (flour, sugar, baking soda, and salt) in a large bowl.
- In another bowl, combine the wet ingredients (oil, yogurt, and egg).
- Pour the wet ingredients on to the dry ingredients, then add the strawberries & rhubarb.
- Mix to just bring the batter together. Don’t not over mix the batter. If there are a few lumps don’t worry about it, they will work themselves out.
- Place 12 muffin liners into your muffin pan. Fill each one about ⅔rds the way up.
- Evenly distribute the crumble topping onto each muffin.
- Bake for about 20 to 25 mintues, until golden brown on top and cooked all the way through. Remove from pan as soon as you can handle them.