I am always annoyed at how tiny most homemade muffins are in comparison to what you buy in the store. Not these muffins. You are well warned to grease the tops of your muffin tins as these babies will be using that real estate, just like the muffins you get from your favourite bakery.
My other frustration is finding uses for the rhubarb plants growing in my backyard all summer long. As a result, I have accumulated a whole list of ways to use them. Check out more rhubarb recipes here.
Bakery Style Rhubarb Strawberry Streusel Muffins
- 12 cup muffin pan
- ⅓ cup brown sugar -
- 1 tsp. ground cinnamon
- 1 tbsp. unsalted butter
- ½ cup pecans finely chopped
- 2 ½ cups unbleached all-purpose flour may need 1/4 additional cup
- 1 teaspoon baking soda
- 2 tsp. baking powder
- ½ tsp. ground cinnamon
- 1 Pinch salt
- 1 ⅓ cups brown sugar packed firm
- ⅔ cup vegetable oil
- 1 tbsp. orange zest
- 1 large egg
- 1 cup buttermilk
- 2 tsp. vanilla extract
- 1 cup rhubarb finely diced
- 3/4 cup strawberries finely diced
FOR THE TOPPING:
- Mix sugar and cinnamon in a small bowl, then add butter. Use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until incorporated. Stir in the nuts and set aside.
FOR THE MUFFINS:
- Adjust oven rack to middle position and heat oven to 400 degrees. IMPORTANT: These muffins will spread onto the pan, so be sure to lightly grease the top surface of a 12-cup muffin pan. Use liners or grease the full tins as well.
- In a medium bowl whisk the flour with the next 4 ingredients and set aside.
- Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter; fold in fruit. If your batter seems too wet, add a few more tablespoons of flour — up to 1/4 cup — to stiffen batter.)
- Fill each muffin cup to the brim and then sprinkle a portion of streusel topping over each muffin.
- Bake 15 minutes; reduce heat to 350 degrees and bake until muffins are golden brown and spring back when lightly pressed with fingertips, 10 to 12 minutes.
- Let muffins cool in the pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.