Ingredients

The following ingredients have 12 Servings
  • 1/2 cup buttermilk
  • 1/4 cup butter (melted and slightly cooled)
  • 1 egg
  • 3/4 cup fresh rhubarb (diced)
  • 3/4 cup fresh strawberries (diced)
  • 1 1/3 cups flour
  • 2/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chopped pecans
  • 1/3 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/3 cup butter (cold and cut into small cubes)
  • 1 teaspoon cinnamon

Instruction

  • Preheat your oven to 350 degrees. Line a muffin tin with 12 muffin liners or grease with butter.
  • To make the muffins, combine the buttermilk, melted butter and egg in large bowl. Mix well. Stir in strawberry and rhubarb.
  • In a separate bowl whisk together the flour, brown sugar, baking soda and salt. Mix with wet ingredients and stir to combine. Do not over mix. Batter will be thick.
  • To make the streusel, combine the pecans, sugar, flour, cinnamon and butter, and mix until butter becomes crumbly. A pastry cutter might be necessary to get the butter mixed. Store topping in bowl in freezer until ready to use.
  • Scoop batter to fill each well about 2/3 of the way full and then top with a spoonful of streusel mixture.
  • Bake in preheated oven for about 20-25 minutes or until a cake tester comes out clean. Allow to sit in muffin pan once removed from the oven for about 5 minutes before transferring the muffins to a cooling rack.