Strawberry & Rhubarb Muffins

It’s been a while since I baked something comforting and simple. I had some frozen Rhubarb to use up and thought it was the perfect excuse to make some muffins! Moist, light and topped with a ginger crumb; these will suit any seasonal fruit you have knocking around.

Ingredients - Makes 16 (Recipe adapted from ‘Ottolenghi The Cookbook’)

Muffin Batter
540g plain flour
5 tsp baking powder
1/2 tsp salt
2 eggs
340g caster sugar
140g unsalted butter, melted and cooled
380ml whole milk
zest of 2 lemons
1 tsp vanilla extract
150g frozen strawberries, chopped into quaters
150g frozen rhubarb, roughly chopped

Streusel Topping
150g plain flour
2 tsp ground ginger
50g caster sugar
100g unsalted butter, cubed - cold

Method

Start by making your streusel topping: place all the ingredients into a small bowl. Rub the butter into the dry ingredients using your fingertips, until it resembles the texture of breadcrumbs. Place into the fridge until needed.

Preheat your oven to 170°C and line your muffin tin with paper cases.

In a large bowl whisk together the flour, baking powder and salt. In a separate bowl, whisk together the eggs and sugar until well combined. Add in the melted butter and whisk to combine again. Gradually stir in the milk before adding in the zest of 2 lemons and the vanilla extract. Pour the liquid ingredients into the dry ingredients and stir together until almost combined. Add in the chopped fruit and stir. Try not to overmix here, you want it to have a shaggy texture.

Divide the batter into your prepared muffin tin and sprinkle with a generous amount of the ginger streusel. Bake for 30-35 minutes or until golden brown and a skewer inserted into the middle comes out clean.

Let cool completely before eating. Store at room temperature in an airtight container.