Ingredients
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2 tablespoons cold butter
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2/3 cup brown sugar
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1 teaspoon cinnamon
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1 cup finely chopped walnuts
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2/3 cup vegetable oil
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1 egg, room temperature
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1/2 cup fresh orange juice, almost to room temperature
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1/2 cup sour cream (not cold, almost room temperature)
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1 1/2 teaspoons vanilla
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2 1/2 cups all-purpose flour
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1/4 teaspoon salt
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3/4 teaspoon cinnamon (or to taste)
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1/2 teaspoon baking soda
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2 teaspoons baking powder
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1 1/2 cups firmly-packed brown sugar
Instructions
- Set oven to 375°F (will reduce heat later).
- Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
- To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
- In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
- Stir in orange juice and sour cream; mix well to combine.
- In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
- Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen.
- Fold in the strawberries and rhubarb carefully not to overmix batter.
- Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
- Sprinkle a generous amount of streusel mix over the batter.
- Reduce heat to 350°F.
- Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.