Strawberry rhubarb muffins with streusel

Votes: 1

How to Make - Strawberry Rhubarb Streusel Muffins

Time: 2 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 323, total fat 12 G., saturated fats 7 G., proteins 5 G., carbohydrates 49 G., fiber 1 G., cholesterol 60 mg, sodium 243 mg, sugar 25 G.

May and June are the season for strawberries and rhubarb. These two contrasting flavors pair harmoniously and are often used in baked goods and desserts. Try these delicious muffins inspired by strawberry crumble, rhubarb, and crunchy streusel.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup rolled oats
0.5 cup light brown sugar
0.5 cups premium flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into pieces
1 cup rhubarb, cut into 1 cm pieces (1 stalk)
2/3 cup chopped fresh strawberries
3/4 cup + 1 tbsp granulated sugar
2 cups premium flour
3/4 tsp baking powder
0.5 tsp of soda
0.5 tsp salt
2 large eggs
2/3 cup milk
6 tablespoons unsalted butter, melted and let cool slightly
1 tbsp. freshly squeezed lemon juice
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rhubarb, strawberry, rolled oats, premium flour, eggs, milk, streusel

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 12-cup muffin tin with paper cups.
Topping:

Combine the oats, brown sugar, flour, and salt in a small bowl. Add the butter and mix with your fingers until the mixture comes together; set aside.

Muffins:

Combine the rhubarb and strawberries in a small bowl with 1 tablespoon of granulated sugar; set aside. In a large bowl, combine the flour, remaining 3/4 cup of sugar, baking powder, baking soda, and salt; make a well in the center. Add the eggs to the well and mix gently. Add the milk, melted butter, and lemon juice and mix well. Stir in the rhubarb-strawberry mixture.
Divide the batter among the muffin cups, filling them almost to the top. Top with the topping. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Breakfast / Desserts / Cupcakes, biscuits / / Food Network - recipes

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