Strawberry Rhubarb Crumble Muffins

Makes 20 mini loaves or XL muffins

Ingredients:

Muffin:

• 4 cups flour

• 1½ cups sugar

• 5 tsps baking powder

• 1 tsp baking soda

• 4 heaping tsps cinnamon

• ½ tsp salt

• 2 tsps vanilla

• 2 cups sour cream

• 1 cup melted butter

• 4 eggs

• 4-5 cups chopped rhubarb and strawberries- fresh or thawed berries.

  if using thawed berries remove 70-80% of the juice before you add them in.

  
  

Cinnamon Crumble Topping

• 1 cup brown sugar

• 1½ cups flour

• ½ cup melted butter

• 1 heaping tbsp cinnamon

  
  

Instructions:

Prepare the Batter

1. Preheat oven to 350° convection.

2. In a medium bowl, combine wet ingredients and whisk well.

3. In a medium bowl, combine dry ingredients and whisk well.

4. Mix dry into wet and use a sturdy spatula or wooden spoon to mix until just combined.

5. Mix in fresh or thawed fruit gently- do not overmix. If using thawed berries remove about 70-80% of juice. If you didn't take berries out overnight, thaw in the microwave before adding in.

6. Let batter sit while making the crumble.

   
   

Make the Crumble

1. In a small bowl combine the dry ingredients and mix with a whisk or with your hands until combined.

2. Add in the melted butter and combine with a firm spoon or with your hands until you can squeeze and will stick together into a dime sized crumble.

   
   

Assemble the muffins

1. If using silicone muffin trays- spray them with oil before filling ¾ full- if using muffin liners no spray is needed.

2. Top with a small sized squeezed handfull of crumble before baking- try to make crumble pieces dime-nickel sized.

3. Bake for 26-28 minutes or until the middle of the muffin can be tapped and it not wet. Makes 20 mini loaves or XL muffins.

FARM NOTES:: So many visitors to our farm loved these muffins! Enjoy!

TIPS:

• If using a convection oven, fill 2 racks full of muffins with room for the muffins to expand.

• Once in place try not to move the muffin trays- especially when baking with silicone.

• Put an empty cookie sheet on the bottom of the oven, just in case a crumble piece falls down- it will be easier to remove!

• Alternatively, you can substitute 1 cup of light tasting oil ( avocado, light tasting olive oil or grapeseed oil) for 1 cup of sour cream.

• This recipe can be made into mini muffins, larger loaf, or a cake- just adjust baking times.

• If you want the muffin tops higher, bake for the first 7 minutes at 430° convection, then turn down to 350°.