1/3 Cup Flour
1/2 Tsp Baking Powder
1 Tsp Salt
1 Cup Sugar
6 Tbsp Unsalted Butter, Softened
2 Eggs
1/2 Cup Milk
1 Tsp Vanilla
1/2 Tsp Cinnamon
1/2 Cup Walnuts, Chopped
1 Cup Strawberries, Chopped Small
1 Cup Rhubarb, Chopped Small


1 Tbsp Flour
2 Tsp Sugar
1 1/2 Tsp Brown Sugar
1 Tbsp Butter, Chilled and Cubed
1/4 Cup Finely Chopped Walnuts



Combine the flour, baking powder and salt in a small bowl and set aside.

Using a stand mixer with a paddle attachment, blend together the butter and sugar until smooth and fluffy. Add in the eggs one at a time, and then the milk and vanilla and cinnamon until combined. Spoon in the flour mixture a little at a time while mixing until the batter comes together. Add in nuts and fruit.

Spray a muffin pan and spoon in the mixture. Makes 18 small muffins or 12 large.

Combine the topping ingredients with a pastry cutter and sprinkle over the top of each muffin. Bake at 375 for 15-20 minutes or until a toothpick comes out clean.

Allow to cool on a wire rack in the pan for about 15 minutes before removing gently to cool completely.