These delectable muffins are tender and bursting with bright bites of fruit. The crumb topping just adds to the experience. Perfect for a special breakfast with the fam.
1/3cuppacked brown sugar
1tablespooncold unsalted butter
2 3/4cupsall-purpose flour
1 1/3cupsbrown sugarpacked
2 1/2teaspoonsbaking powder
1/2cupcanola or vegetable oil
1 1/4cupchopped fresh strawberries
1cupdiced fresh rhubarb
Preheat the oven to 400 degrees Fahrenheit. Prepare one or two standard-sized muffin pans - enough for 18 muffins. Either grease the tins or use paper liners.
In a small bowl, mix together the topping. Stir together the pecans, 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Cut the butter into pieces, and cut into the pecan/brown sugar/cinnamon mixture until the mixture is the texture of coarse crumbs. Set aside.
Make the muffins batter! In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the egg, buttermilk, oil and vanilla.
Stir the wet ingredients into the dry ingredients just until combined.
Fold in the strawberries and rhubarb.
Fill the muffin cups about 2/3 full, then sprinkle the topping over the batter.
Bake for about 20 - 25 minutes until a toothpick inserted in the center comes out clean.