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Rhubarb and strawberry cookie streusel muffins

More single coffee-cakes than they are muffins

Prep:

Cook:

Serves:

    These huge, exciting muffins are more accurately delectable, single coffee-cakes than they are muffins. Brightened with chunks of garden-picked rhubarb and fresh, diced, plump strawberries, they are further dolled up with a halo of shortbread-cookie streusel. Huge caps, buttery cookie topping – this is a cause for a celebration! This recipe also makes beautiful mini gift loaves.

    Makes 18 large muffins or about 24 smaller ones

    Ingredients

    Cookie Streusel:
    ● 125g shortbread cookie crumbs
    ● 60g unsalted butter
    ● 60g sugar
    ● 1 tsp vanilla powder (optional)

    Muffin Batter:
    ● 450g white caster sugar
    ● 170g unsalted butter, melted
    ● 60ml corn or canola oil
    ● 4 eggs
    ● 1 tbsp pure vanilla extract
    ● 625g plain flour, approximately
    ● 4 tsp baking powder
    ● 1 tsp baking soda
    ● ½ teaspoon salt
    ● 250ml buttermilk
    ● 125ml soured cream
    ● 150g diced rhubarb
    ● 150g diced fresh strawberries

    Method

    ● Arrange oven rack to upper middle position and preheat the oven to 200°C.

    ● Line a baking sheet with parchment paper. Line a 12-cup muffin tin with muffin liners and generously spray it (including the top surface) with non-stick cooking spray. Place the pan on the baking sheet.

    ● For the streusel, mix the crumbs, butter, sugar and vanilla to make a coarse mixture and set aside.

    ● For the muffins, blend the sugar with the butter and oil.

    ● Briskly whisk in the eggs and vanilla. Fold in the flour, baking powder, baking soda and salt, holding back 125g of flour.

    ● Add the soured cream and buttermilk, and then the last 125g of flour (or a bit more, as required). The batter should be quite thick; if not, add in more flour.

    ● Gently fold in the fruit. Using an ice-cream scoop, deposit generous amounts of batter into prepared muffin cups.

    ● Deposit a generous amount of streusel on each muffin.

    ● Bake for 30 minutes or until muffins are golden brown and spring back when gently touched with fingertips.

    Recipe adapted from Gefiltefest's Kosher Connection – Recipes from the World's best loved kosher cooks, Grub Street, £25.

    Method
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