Rhubarb Strawberry Walnut Muffins Recipe

Ingredients

Streusel Topping

• 3 teaspoon all-purpose flour
• 2 tablespoon granulated sugar
• ½ tablespoon brown sugar packed
• 1 tablespoon unsalted butter cold, cut into pieces
• Pinch of salt
• ¼ cup walnuts

Muffins

• 1 ⅓ cup all-purpose flour
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 6 tablespoon unsalted butter softened
• 2 eggs
• ½ cup milk
• ½ cup walnuts chopped
• 1 cup strawberries chopped
• 1 cup rhubarb small diced

Instructions

1. Combine flour, granulated sugar, brown sugar, cold butter pieces, and a pinch of salt in a food processor bowl.
2. Pulse the mixture until it forms coarse crumbs.
3. Add walnuts and pulse briefly until the nuts reach the desired size.
4. Set the streusel topping aside.
5. Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
6. In a small bowl, whisk together the flour, baking powder, and salt.
7. In a stand mixer bowl, beat the softened butter and granulated sugar until the mixture is light and pale.
8. Add the eggs one at a time, mixing well after each addition, then pour in the milk and mix to combine.
9. Gently fold the dry flour mixture into the wet ingredients until just combined; avoid overmixing to keep the muffins tender.
10. Carefully fold in the chopped walnuts, strawberries, and diced rhubarb.
11. Spoon the batter evenly into the prepared muffin cups.
12. Sprinkle about 1 tablespoon of the streusel topping over each muffin.
13. Bake in the preheated oven for 15 minutes, then check doneness by inserting a toothpick into the center of a muffin.
14. If the toothpick does not come out clean, continue baking for up to 3 more minutes.
15. Remove the muffins from the oven and let them cool in the tin for 10 minutes.
16. Transfer the muffins to a wire rack to cool completely.

Notes

• Use fresh, firm strawberries and rhubarb for the best texture and flavor.
• Do not overmix the batter to ensure light, fluffy muffins.
• The streusel topping adds a delightful crunch and nutty flavor.
• Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.