Ingredients:

  • 1 cup (150g) fresh rhubarb, diced into ¼-inch pieces
  • 1 cup (150g) fresh strawberries, diced
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240g) full-fat sour cream
  • 2 large eggs
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract
  • 3 tbsp (35g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15g) melted butter

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin pan with paper liners.
  2. In a medium bowl, combine the diced rhubarb and berries with lemon juice. Sprinkle 2 tablespoons of flour over the fruit and toss gently until every piece is lightly coated.
  3. In a large bowl, whisk together 2 cups of all-purpose flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate bowl, beat the eggs, then stir in the sour cream, melted butter, and vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold them together with a spatula until just combined, stopping as soon as flour streaks disappear.
  6. Gently fold the floured berry mixture into the batter.
  7. Divide the batter evenly among the 12 lined muffin cups.
  8. Combine the cinnamon sugar topping ingredients (sugar, cinnamon, melted butter) and sprinkle generously over the top of each muffin.
  9. Bake for 18–20 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.