Strawberry Rhubarb Streusel Muffins
Sweet and tangy strawberry rhubarb muffins provide a melt-in-your-mouth, bright summertime breakfast treat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F and line a muffin tin with paper cups.
-
Melt butter for the muffin base and set aside to cool; then combine all streusel ingredients in a small bowl.
-
Beat the cooled melted butter with sour cream, whole milk, and egg.
-
Blend flour, baking powder, sugar, and salt in a separate mixing bowl.
-
Gently fold the wet mixture into the dry mixture, then fold in the chopped strawberries and rhubarb.
-
Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
-
Top each muffin with about a tablespoon of the streusel topping.
-
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.