#2,714: Strawberry-Rhubarb Crumble Muffins

I'm super late in posting this recipe because I kept forgetting to get rhubarb to make these muffins!  This was the monthly muffin recipe from Food Network for MAY!   So my kids were a little scared to try this, so I told them it was just strawberry muffins.  One of the smarty pants though either read the recipe on the fridge or saw me cutting up rhubarb because she outed me to the other two.  That didn't seem to matter though because they all loved these muffins!  I got 12 regular size muffins and 9 mini muffins out of the recipe with a whole lot of sugar-oat crumb topping leftover (so I froze it to use on another recipe...rhubarb bread maybe?).  

3/4 cup rolled oats

1/2 cup packed light brown sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

5 tablespoons cold unsalted butter, cut into pieces

1 cup 1/2-inch pieces rhubarb (1 stalk)

2/3 cup chopped strawberries

3/4 cup plus 1 tablespoon granulated sugar

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2/3 cup milk

6 tablespoons unsalted butter, melted and cooled slightly

1 tablespoon fresh lemon juice

Confectioners' sugar, for dusting (I omitted) 

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.

Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.

Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar (I omitted this step...it doesn't need it!).