Strawberry Rhubarb Sour Cream Muffins

These sour cream muffins are filled with strawberries and rhubarb and topped with a crumble topping.

Here is what you will need for the crumble topping. – ⅓ cup all-purpose flour – ¼ cup white whole wheat flour – 2 tbsp brown sugar – ¼ tsp cinnamon – pinch nutmeg – pinch kosher salt – 3 tbsp unsalted butter melted – 2 tbsp pure maple syrup

Combine the dry ingredients for the topping.

Grate in whole nutmeg.

Add melted butter

Mix to combine

Here is what you will need for the muffin batter. – ½ cup Greek yogurt or sour cream) – ¼ cup mild cooking oil – 1 egg – 1 ⅓ cups all purpose flour – ⅔ cup brown sugar – ½ tsp baking soda – ½ tsp kosher salt – 1 ½ cups strawberries quartered – 1 ½ cups rhubarb diced

Mix together the dry ingredients.

Mix together the wet ingredients.

Chop up the rhubarb.

Chop up the strawberries.

Add wet ingredients onto the dry

Fold it all together.

Don't over mix.

Add to muffin pan

Sprinkle on crumble topping.

Bake for 20 mins at 350 degrees.

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