Strawberry Rhubarb Muffins with Yogurt

Instructions:

1. Preheat oven to 375°F (190°C) and line a standard 12-cup muffin pan with paper liners.
2. Dice fresh strawberries and rhubarb into uniform ¼ inch pieces.
3. In a medium bowl, whisk together the 250g all-purpose flour, 150g granulated sugar, baking powder, and salt.
4. In a large bowl, whisk together the Greek yogurt, eggs, vegetable oil, and vanilla extract until smooth and creamy.
5. Pour the dry flour mixture into the wet ingredients and stir with a spatula until just combined; do not overmix.
6. Gently fold in the diced rhubarb and strawberries using a sweeping motion.
7. Divide the batter evenly among the 12 muffin liners.
8. For the topping, mix 30g flour, 30g brown sugar, 15g melted butter, and cinnamon into a crumb; sprinkle onto each muffin.
9. Bake for 18–22 minutes or until the tops are mahogany-colored and a toothpick inserted comes out clean.