Strawberry Rhubarb Sour Cream Muffins with Crumble Topping
Celebrate the late spring harvest of strawberries and rhubarb in these delicious fruit filled sour cream muffins
Ingredients
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
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
Instructions
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 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.
Notes
- I find that I am getting about 14-15 muffins out of this batter. You can bake the first 12, and then do the 2-3 more in the same pan. Or if you have another pan use it.
- I like a lot of fruit in my muffins but if you don't want as much, reduce the strawberries and rhubarb down to 1 cup each.