Makes 12 muffins
Streusel topping -
4 tablespoons cold, cubed butter
30 grams (¼ cup) flour
55 grams (¼ cup) brown sugar
1 tablespoon sugar
½ teaspoon cinnamon
½ teaspoon cardamom
Muffin batter-
2 eggs
1 cup sugar
1 tablespoon vanilla extract
6 tablespoons butter, melted
310 ml (1 ¼ cups) whole milk
3 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon cardamom
1 ½ cup strawberries, hulled and quartered
½ cup rhubarb, red and light pink parts only, diced
Zest from 1 lemon
Add all of the strudel ingredients to a bowl, and mix together with your hands. Break the butter apart and incorporate all of the ingredients - it’s ok if it’s very crumbly. Place the bowl in the fridge to cool.
Preheat the oven to 190 C/375 F/Gas Mark 5 and line a muffin tin with paper liners.
Add eggs, sugar, and vanilla extract to an electric mixing bowl. Mix on high for 1-2 minutes. Then add the butter and milk, and mix together for another minute.
In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and cardamom together. Slowly add the dry mixture in with the wet batter, mixing until well incorporated.
Gently fold the strawberries, rhubarb, and lemon zest in with a spatula.
Spoon batter evenly into the muffin cups, and then top with the chilled streusel. Bake for 20-25 minutes, until a cake tester comes out clean.
