Apparently rhubarb season is really short in our area – tried finding some at Wegmans for two weeks and nada. Was randomly at Eastern Market last Saturday and the first place asked at said that the season had just passed. But the second place had some out (hurrah visual recognition!) – aaand only took cash. I don’t really carry cash any more but I had a little bit and at $6/lb, only needing a stalk, two bucks covered it. So, very lucky there.
This one was the second strawberry-type muffin I’ve been saving for the summer and I am very glad to a) eat them and b) finally get them out of my binder! I don’t make breakfast stuff too often and am glad I made the time for these.
All that said, these Strawberry Rhubarb muffins (with cinnamon streusel topping) are NOT muffins.
Seriously, they’re sweet enough to taste like one and I really don’t care if you don’t make cupcakes with fruit or require frosting on top of your cupcakes – these are sweet enough to fit my category description.
Doesn’t keep me from eat one at breakfast though 🙂
Muffins CUPCAKES with cinnamon streusel
Original from Cup of Sugar, Pinch of Salt
Recipe Count – 7 left
Section Count – Black Binder: 4 more left, Subsection – Breakfast: 0 (all done!)
- 1 cup strawberries, stemmed & quartered (quartered, then measured)
- 1 stalk rhubarb, peeled if needed & diced
- 2 tbsp butter
- 1/2 cup sugar
- pinch of salt
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1.5 cups unbleached white flour (if you’ve got your local Glut equivalent, otherwise all-purpose flour is just fine)
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup butter, melted and cooled slightly (if it re-solidifies, the microwave on LOW power works well)
- 1 egg, lightly beaten
- 2/3 cup milk
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 cup cubed butter
- 2 tsp ground cinnamon
- Filling (Can be made up to 2 days in advance and refrigerated): In a medium-sized pan over medium heat, melt the butter, then add the strawberries, diced rhubarb, and sugar. Sauté until tender, about 3-5 minutes. Add the cornstarch slurry and allow to boil. Once mixture has thickened, remove from the heat and set aside to cool.
- Preheat oven to 400ºF. Grease muffin cups or line.
- Mix together the topping sugar, flour, butter, and cinnamon with a fork until it looks like coarse sand. Set aside.
- Combine the muffin flour, sugar, salt and baking powder in a large bowl. In a separate smaller bowl, combine the melted butter, milk, and egg; mix into the flour mixture.
- Fill muffin cups to about 1/3 full then create a small indentation in the middle. Fill with about tbsp of strawberry-rhubarb mixture. Fill remainder of muffin cup with batter (right to the top) and sprinkle with topping.
- Bake until golden brown & a toothpick inserted in the center comes out clean, about 20-25 minutes.