This recipe makes for a great quick-bread or muffin. This is also my new go-to crumble recipe. It hold it’s shape nicely throughout the entire bake. The batter is thick yet yields a moist dense crumb, just the way I like my muffins. The muffin itself is not too sweet which pairs nicely with the crumble. Feel free to substitute in other fruits.
- 1/4 c. unbleached all-purpose flour
- 1 tbsp. brown sugar, packed
- 1/8 tsp. cinnamon
- pinch of nutmeg
- pinch of sea salt
- 1 1/2 tbsp. unsalted butter, diced
- 1 1/2 tsp. pure maple syrup
- 1/2 c. (1 stick) unsalted butter, melted
- 1 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 c. rhubarb, diced
- 1/2 c. strawberries, diced
- 1 large egg
- 1/4 c. brown sugar, packed
- 1/4 c. pure maple syrup
- 3/4 c. whole milk plain yogurt
- 1/2 tsp. pure vanilla extract
- Preheat oven to 400 degrees. Line muffin tin or bread pan with parchment paper.
- Make crumble. In a small bowl, whisk together flours, sugar, cinnamon, nutmeg, and sea salt. Dice butter into mixture and incorporate by hand. Mix in maple syrup until a crumble forms. Set aside.
- Make muffins. Melt stick of butter by microwave or stove. Set aside to cool. Meanwhile, in a large bowl, mix together flours, baking powder, baking soda, and salt. Set aside. Wash, dry, and dice rhubarb and strawberries in a uniform size. Set aside. To the melted butter, whisk in egg, brown sugar, maple syrup, yogurt, and vanilla extract until well combined.
- Add butter mixture into the flour mixture stirring until just combined. Batter will be thick. Fold in fruit and 3 tablespoons of the crumble.Using a spring release scoop, evenly distribute batter in prepared tin or pan. Top with crumble carefully pressing into batter. Bake mini muffins for about 15 minutes, regular muffins for 17-20 minutes, or bread for about 35 minutes. Allow to cool for at least 10 minutes before serving