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Strawberry Rhubarb Crumble Muffins

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  • Yield: 12 muffins, 24 mini muffins, or 1 loaf of bread 1x

Description

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.

Ingredients

Scale
  • Crumble
  • 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
  • Muffins
  • 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

Instructions

  1. Preheat oven to 400 degrees. Line muffin tin or bread pan with parchment paper.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.thefauxmartha.com/strawberry-rhubarb-crumble-muffins/

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