Strawberry Rhubarb Muffins in 45 Minutes

Instructions:

1. In a medium bowl, toss the diced strawberries and rhubarb with 1 tablespoon of flour until lightly coated. Set aside.
2. In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Use a fork or your fingers to rub the cold butter into the mixture until coarse, sandy crumbs form. Set aside in the fridge.
3. In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, and salt until well combined.
4. In a separate jug or bowl, whisk the buttermilk, oil, egg, vanilla extract, and lemon zest until smooth.
5. Pour the wet ingredients into the dry ingredients. Use a spatula to stir gently until just combined; do not overmix.
6. Gently fold the flour-coated strawberry and rhubarb mixture into the batter.
7. Divide the batter evenly among 12 lined muffin tins and top each with a generous pinch of the brown sugar streusel.
8. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.