Strawberry Rhubarb Muffins
- 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.