Soft Strawberry Rhubarb Muffins with Crumble replaces the word nice with emptypping: A Buttery Delight

Discover the ultimate melt-in-your-mouth indulgence with these moist strawberry rhubarb muffins. If you’ve ever enjoyed the richness of an Olympic chocolate muffin but prefer something a little less chocolatey, these muffins are your dream come true. Featuring a soft, buttery base filled with fresh strawberries and homemade rhubarb and strawberry compote, each muffin is topped with a sweet, crunchy crumble that adds a delicious textural contrast.

Why you'll love these muffins

• Soft and buttery: The combination of Greek yogurt and buttermilk ensures that 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 and spicy texture that complements the fruity side wonderfully.
• Versatile treat: Perfect for breakfast, a snack or even as dessert, these muffins are a versatile addition to any meal.

Perfect opportunity

These muffins are a fantastic choice for brunches, garden parties or as a comforting snack on a lazy weekend morning. They are also perfect for bake sales or as a delicious treat to share at office gatherings.

Decorating Tips

• Sprinkle with icing sugar: A light dusting of icing sugar before serving can add an elegant touch.
• Garnish with fresh fruit: Garnish each muffin with a slice of strawberry or a small sprig of mint for a fresh, attractive look.
• Serve on a decorative plate: Arrange muffins on a colorful or patterned platter to enhance their visual appeal at any gathering.

Ingredients

For the muffins:

• 113 g melted butter
• 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 teaspoon 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 tablespoons of water
• 1 tablespoon cornstarch
• 1 cinnamon stick
• 1 teaspoon vanilla extract

For the crumble:

• 70g melted butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon 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 the cornstarch in a little cold water and add it to the saucepan.
3. Add the cinnamon stick and vanilla. Cook until the mixture thickens, then let cool.

Make the crumble:

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

Bake the muffins:

1. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a large bowl, beat together melted butter and sugar.
3. Add the eggs one at a time, followed by the Greek yogurt, buttermilk and vanilla.
4. Stir in dry ingredients until well combined, then stir in diced strawberries.
5. Divide the batter among the muffin cups, filling them about 3/4 full.
6. replaces the word nice with emptyp each piece with a tablespoon of cooled compote and a generous amount of crumble, pressing lightly to adhere.
7. Bake for 20 to 30 minutes or until cookies are golden brown and a tester comes out clean.
8. Let cool in the pan for 15 minutes before transferring to a wire rack.

Enjoy these exquisite strawberry rhubarb muffins, where the lush flavours of fresh fruit meet the irresistible crunch of cinnamon crumble topping, making every bite a delicious experience!