Strawberry & Rhubarb Streusel Muffins
By Joe
Source: Serious Eats — Carrie Vasios Mullins, Strawberry Rhubarb Streusel Muffins.
A strawberry rhubarb streusel muffins recipe for 30 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. For the Muffins: Adjust oven rack to center position plus heat oven to 190°C. Butter muffin tins or line using paper holders. Mix rhubarb and sugar in a little bowl. Leave to stand 20 minutes. Beat together flour, brown sugar, baking powder, plus salt in a big bowl. Beat together milk, eggs, butter, and vanilla till everything is uniformly mixed in a mid-sized bowl. Pour wet ingredients into dry ingredients and mix till everything is uniformly mixed (lumps will remain.) Use one plastic spatula or wooden spoon to lightly fold in rhubarb, sugar, and strawberries till everything is uniformly mixed. For the Topping: in a mid-sized bowl, mix butter, sugar, and flour. Rub butter into flour till crumbs form. Fill every muffin cup 3/4 full using batter. Top using streusel. Cook muffins till amber and a cake tester comes out clean, around 20 minutes. Leave till it is cold in tin for 5 minutes. Repeat with leftover batches of muffins. Store muffins in a closed container at room temperature for up to 3 days.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
17.3 g per serving
34.6 % of the 50 g daily maximum · 69.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 216 kcal |
| Protein | 2.6 g |
| Carbohydrate | 27.4 g |
| of which sugars | 18 g |
| of which free sugars | 17.3 g |
| Fat | 11 g |
| of which saturates | 6.6 g |
| Fibre | 0.3 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
