Strawberry-Rhubarb Crumble Muffins

With summer right around the corner it is never too early to start planning those summer treats!

I love these muffins because they're light, fluffy, and scream fresh fruit. So I made a trip to my local farmers market and picked up a few containers of fresh strawberries. They were sweet and perfectly in season.

Even though this is the muffin recipe for May you could definitely make these all summer long! Pair with a bowl of yogurt, fresh fruit, or maybe a little ice cream on the side.

There are a few working parts to this recipe so make sure you read the recipe before you get started. I am always so excited to start baking that I usually half-read the directions and then I have a few oopsy moments!

I hope you're having as much fun with these muffins as I am!

Let's Get Baking!

Active Time: 30 minutes
Total Time: 2 hours
Makes: 12 muffins

For the Topping:

• 3/4 cup rolled oats
• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons cold, unsalted butter, cut into pieces

For the Muffins:

• 1 cup 1/2-inch pieces rhubarb (1 stalk)
• 2/3 cup chopped strawberries
• 3/4 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup milk
• 6 tablespoons unsalted butter, melted and cooled slightly
• 1 tablespoon fresh lemon juice
• confectioner's sugar, for dusting

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour, and salt in a small bowl.  Add the butter and work it in with your fingers until the mixture comes together in clumps (approx 5-10 minutes). Set the toppings aside.
2. Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar, set aside. Whisk the flour, remaining 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl, make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter, and lemon juice until just combined with only small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
3. Divide batter among the muffin tins, filling them almost to the top. Top each muffin with the crumble mixture. Bake until the muffins are lightly browned, about 25 minutes. Insert a toothpick into the middle of the muffin, the toothpick should come out clean and then you know they're done!
4. Once the muffins are done, pull them out of the oven and let them cool in the pan for 5 minutes. Then transfer them to a rack to cool completely. Dust with confectioners sugar once cooled.

Enjoy! Stay tuned for next month's muffin of the month!