Fluffy Strawberry and Rhubarb Muffins with a Crumble Topping: A Buttery Delight

Experience the ultimate melt-in-your-mouth treat with these Fluffy Strawberry and Rhubarb Muffins. If you’ve ever enjoyed the richness of an Olympic chocolate muffin but preferred something less chocolatey, these muffins are your dream come true. Featuring a tender, buttery base filled with fresh strawberries and homemade rhubarb and strawberry compote, each muffin is topped with a sweet, crunchy crumble that adds a delightful texture contrast.

Why You’ll Love These Muffins

• Fluffy and Buttery: The combination of Greek yogurt and buttermilk ensures each muffin is incredibly soft and moist.
• Seasonal Ingredients: Fresh strawberries and rhubarb make these muffins perfect for spring and early summer.
• Delicious Crumble Topping: The cinnamon-vanilla crumble adds a sweet, spiced texture that complements the fruitiness beautifully.
• Versatile Treat: Perfect for breakfast, a snack, or even as a dessert, these muffins are a versatile addition to any meal.

Perfect Occasion

These muffins are a fantastic choice for brunch gatherings, garden parties, or as a comforting snack on a lazy weekend morning. They’re also great for bake sales or as a delightful treat to share at office meetings.

Decoration Tips

• Dust with Powdered Sugar: A light dusting of powdered sugar before serving can add an elegant touch.
• Garnish with Fresh Fruit: Top each muffin with a slice of strawberry or a small sprig of mint for a fresh, appealing look.
• Serve on a Decorative Platter: Arrange the muffins on a colorful or patterned platter to enhance their visual appeal at any gathering.

Ingredients

For the Muffins:

• 113g butter, melted
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup Greek yogurt
• 1/4 cup buttermilk (made with milk + 1 tsp apple cider vinegar)
• 1 Tablespoon baking powder
• 1 tsp cardamom
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup strawberries, diced
• 3/4 – 1 cup rhubarb and strawberry compote

For the Rhubarb and Strawberry Compote:

• 1/2 cup chopped rhubarb
• 1 cup chopped strawberries
• 1/2 cup sugar
• 3 tbsp water
• 1 tbsp cornstarch
• 1 cinnamon stick
• 1 tsp vanilla extract

For the Crumble:

• 70g melted butter
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2/3 cup all-purpose flour

Prepare the Compote:

1. Combine rhubarb, strawberries, sugar, and water in a saucepan over medium heat.
2. Dissolve cornstarch in a little cold water and add to the saucepan.
3. Add the cinnamon stick and vanilla. Cook until thickened, then cool.

Make the Crumble:

1. Mix melted butter, brown sugar, cinnamon, vanilla, and flour until the mixture resembles wet sand. Set aside.

Bake the Muffins:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, beat together melted butter and sugar.
3. Add eggs one at a time, followed by Greek yogurt, buttermilk, and vanilla.
4. Mix in the dry ingredients until just combined, then fold in diced strawberries.
5. Scoop the batter into the muffin tins, filling each about 3/4 full.
6. Top each with a tablespoon of the cooled compote and a generous amount of crumble, pressing lightly to adhere.
7. Bake for 20-30 minutes, or until golden and a tester comes out clean.
8. Allow to cool in the pan for 15 minutes before transferring to a wire rack.

Enjoy these exquisite Strawberry and Rhubarb Muffins, where the lush flavors of fresh fruit meet the irresistible crunch of cinnamon crumble topping, making every bite a delightful experience!