Strawberry Rhubarb Streussel Muffins
Yield 24 muffins
You'll be using half the batter from the Rhubarb Pound Cake, so kill two birds with one stone and make one of each!
Ingredients
1 half of the Rhubarb Pound Cake, recipe above
1 bag frozen strawberries, you'll need 24 strawberries, so often half a bag will do!
1 half batch of Streussel
cooking spray or butter for oiling muffin tin/popover tin
Instructions
- Preheat oven to 350 F and oil muffin/popover tin well with your fingers or with a high quality cooking spray.
- Spoon 2 Tbsp batter into each cup, place strawberry in the middle and push down slightly (one strawberry per cup).
- Scatter Streussel on top and place in the oven.
- Bake for approximately 30 minutes, or until muffins are golden brown on top and centers pop up when pushed.
- Remove, allow to cool for 10 minutes, then turn over on a wire rack to cool completely (this will prevent sticking inside the tin).
- Store in a ziptop bag or airtight container at room temperature and serve all week, warmed slightly with a schmear of sweet cream.
Recipe by Vie at https://getvie.com/2018/05/01/rhubarb-rose-the-perfect-combination-for-the-spring-season/