Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) cold unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) sour cream, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh rhubarb, diced into 1/4-inch pieces
  • 1 cup (150g) fresh strawberries, diced into 1/4-inch pieces
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Rub cold butter into the mixture with fingertips until pea-sized clumps form. Set aside.
  3. Toss diced strawberries and rhubarb with 1 tablespoon of flour until lightly coated.
  4. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
  5. In a separate bowl, whisk together sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  6. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined, stopping as soon as no streaks of flour remain.