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Bakery Style Rhubarb Strawberry Streusel Muffins

This is a super moist recipe which guarantees a massive dome topped muffin and a topping which is baked in.
Course Breakfast, Brunch, Snack
Cuisine English
Keyword breakfast, muffins
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 servings
Calories 382kcal
Author downtonabbeycooks

Equipment

  • 12 cup muffin pan

Ingredients

Streusel Topping

  • ⅓ cup brown sugar -
  • 1 tsp. ground cinnamon
  • 1 tbsp. unsalted butter
  • ½ cup pecans finely chopped

Muffins

  • 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

Instructions

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.

Nutrition

Serving: 100g | Calories: 382kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 218mg | Potassium: 168mg | Fiber: 2g | Sugar: 32g | Vitamin A: 108IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 2mg