Strawberry and rhubarb muffins
The FLUFFIEST melt in your mouth, buttery muffins you’ll ever taste! If you’ve been obsessed with the Olympic chocolate muffin but your not the biggest fan of chocolate, MAKE THESE!!
For the strawberry and rhubarb muffins:
- 113 g butter, melted
- 1 dl | 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 dl | 1/4 cup greek yogurt
- 1/2 dl | 1/4 cup buttermilk ( Milk + 1 tsp apple cider vinegar)
- 1 Tablespoon baking powder
- 1 tsp cardamom
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 cup chopped strawberries
- 3/4 – 1 cup rhubarb and strawberry compote
For the rhubarb and strawberry compote:
- 1 dl | 1/2 cup chopped rhubarb
- 2 dl | 1 cup chopped strawberries
- 1 dl | 1/2 cup sugar
- 3 tbsp water
- 1 tbsp cornstarch
- 1 cinnamon stick
- 1 tsp vanilla
For the crumble:
- 70 g melted butter
- 1/4 cup Brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1,5 dl | 2/3 cup all purpose flour
Directions
- Combine all the ingredients for the streusel, using a wooden spoon to stir together until the mixture resembles wet sand.
- In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time.
- Add the greek yogurt, buttermilk, and vanilla extract.
- Add the all the dry ingredients. Mix until it begins to come together (not fully incorporated).
- Add the strawberries. Fold the strawberries into the batter, mixing only until combined.
- The batter will be thick. Scoop batter into prepared muffin tins, filling about 3/4 of the way.
- Now add a tablespoon of the rhubarb and strawberry compote on each muffin.
- Sprinkle the tops of each muffin with about 2 Tablespoons of the crumble mixture, pressing the crumble gently into the batter so it sticks.
- Bake on 175 c or 350 f for 20-30 min until golden and fully cooked.
- Remove from oven and allow to cool for at least 15 minutes before eating!