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!
Strawberry Rhubarb Crumble Muffins
For the muffin batter
- 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
To make the topping
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.
To make the muffins
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 2/3rds 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.