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RECIPE
13 INGREDIENTS9 STEPS35MIN

Strawberry Rhubarb Streusel Muffins

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Diary of a Mad Hausfrau

I’m an Emmy-nominated television producer and a scuba diving/travel junkie who has visited over 65 countries. I have no formal culinary training but the kitchen is my happy place, baking is my therapy
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You can never go wrong with strawberry rhubarb. These light, fluffy Strawberry Rhubarb Streusel Muffins are no exception. The muffins themselves only contain a half cup of sugar so they are not too sweet. That’s where the streusel does the heavy lifting.
35MIN
Total Time

Diary of a Mad Hausfrau

I’m an Emmy-nominated television producer and a scuba diving/travel junkie who has visited over 65 countries. I have no formal culinary training but the kitchen is my happy place, baking is my therapy
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

For the Streusel

1/2 cup
Unsalted Butter , room temperature
3/4 cup
All-Purpose Flour , loosely packed

For the Muffins

1/2 Tbsp
Baking Powder
1/2 tsp
3/4 cup
1/4 cup
Vegetable Oil
1
Large  Egg
1/2 Tbsp
Pure Vanilla Extract
1 cup
1 cup
Rhubarb , chopped

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Nutrition Per Serving

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CALORIES
305
FAT
13.0 g
PROTEIN
4.0 g
CARBS
43.4 g

Cooking Instructions

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Step 1
Place the Unsalted Butter (1/2 cup), All-Purpose Flour (3/4 cup), and Granulated Sugar (3/4 cup) into a bowl.
Step 2
Use your fingers or a large fork to rub the mixture together until the mixture resembles streusel. Set aside.
Step 3
Preheat oven to 350 degrees F (176 degrees C) and grease a 12 cup muffin tin.
Step 4
Whisk together the All-Purpose Flour (2 cup), Baking Powder (2 teaspoon) and Salt (1/2 teaspoon). Set aside.
Step 5
In a separate bowl, whisk together the Milk (3/4 cup), Vegetable Oil (1/4 cup), Egg (1), Granulated Sugar (8 tablespoon) and Pure Vanilla Extract (2 teaspoon).
Step 6
Mix in by hand the dry ingredients just until the batter comes together. Add the Fresh Strawberry (1 cup) and Rhubarb (1 cup).
Step 7
Divide the batter evenly among the 12 cups in a muffin tin. Sprinkle the streusel on top.
Step 8
Bake for 20 minutes or until a knife inserted comes out clean.
Step 9
Transfer to a wire rack to cool. Lovely if served slightly warm.

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Nutrition Per Serving
Calories
305
% Daily Value*
Fat
13.0 g
17%
Saturated Fat
8.9 g
44%
Trans Fat
0.0 g
--
Cholesterol
36.7 mg
12%
Carbohydrates
43.4 g
16%
Fiber
1.1 g
4%
Sugars
22.4 g
--
Protein
4.0 g
8%
Sodium
184.1 mg
8%
Vitamin D
0.1 µg
0%
Calcium
57.8 mg
4%
Iron
1.4 mg
8%
Potassium
58.3 mg
1%
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