Strawberry & Rhubarb Streusel Muffins
Inspired by techniques from Serious Eats.
Tender muffins packed with sugared rhubarb and fresh strawberries, finished with brown sugar streusel.
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Method
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Equipment
- 12-hole muffin tin
- paper muffin cases
- 3 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 271 kcal |
| Protein | 4.8 g |
| Carbohydrate | 38.1 g |
| of which sugars | 15.5 g |
| of which free sugars | 13.9 g |
| Fat | 11.1 g |
| of which saturates | 6.6 g |
| Fibre | 1.2 g |
| Salt | 0.55 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Fruit
- 150 g rhubarb, cut into 1 cm dice
- 50 g caster sugar
- 120 g strawberries, hulled and diced
Streusel
- 60 g plain flour
- 50 g light brown sugar
- 40 g cold unsalted butter, diced
Muffins
- 280 g plain flour
- 70 g light brown sugar
- 2½ tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 200 ml whole milk
- 2 large eggs
- 100 g unsalted butter, melted and cooled
- 1 tsp vanilla
- 1
Macerate. Stir the diced rhubarb with the caster sugar in a small bowl and leave it for 20 min so the sugar draws out some pink juice. Meanwhile heat the oven to 190 °C (170 °C fan) and line the tin with cases.
- 2
Streusel. Rub the 60 g flour, the streusel brown sugar and the cold butter between your fingertips until you have pea-sized clumps. Keep it in the fridge until needed.
- 3
Dry. In a large bowl, whisk the 280 g flour with the muffin brown sugar, baking powder and salt, breaking up any lumps of sugar.
- 4
Wet. Whisk the milk, eggs, cooled melted butter and vanilla in a jug, pour into the flour and stir with a spatula until barely mixed; a few lumps are fine.
- 5
Fruit. Fold in the rhubarb with all its syrup and the diced strawberries in a few turns, stopping as soon as the fruit is spread through.
- 6
Bake. Fill the cases about three-quarters full, pile the cold streusel on top and bake 22-25 min, until the crumb is golden and a cocktail stick comes out clean of raw batter.
- 7
Cool. Leave in the tin 10 min so the fruit settles, then lift onto the rack.
Storage
Best on the day. Keep in an airtight box at room temperature for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
