Strawberry Rhubarb Scruffins

Strawberry muffins with crumble topping.

Strawberry Rhubarb Scruffins

These strawberry muffins are packed with juicy fruit and topped with brown sugar crumble for extra crunch. The perfect easy, treat for a special brunch.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 318kcal

Author: Deborah Rainford

Ingredients

175 g (175 g) sugar
250 g (250 g) strawberry, chopped
1 teaspoon (1 teaspoon) vanilla extract
2 tablespoon (2 tablespoon) vegetable oil
1 (1) egg
125 ml (125 ml) buttermilk
200 g (200 g) plain flour
1 teaspoon (1 teaspoon) baking soda
1 teaspoon (1 teaspoon) baking powder
pinch of salt

For the crumble

50 g (50 g) butter
50 g (50 g) light brown sugar
50 g (50 g) flour
25 g (25 g) oats
1 teaspoon (1 teaspoon) cinnamon
1 tablespoon (1 tablespoon) pistachios

Glaze

¼ cup (30 g) Icing sugar, sifted
1 tablespoon (1 tablespoon) water

Instructions

Pre-heat the oven to 350f. Line a muffin tin with 9 paper cases.
Mix the strawberries with the sugar and vanilla. Set aside. The sugar will start to pull the juices from the strawberry. This is fine to add to the mix.
In one bowl mix the flour, baking powder, baking soda and salt. In a measuring jug, mix the buttermilk, vegetable oil and the egg and whisk. Add the buttermilk mixture to the flour mixture then add the fruit and fold in gently.

To make the crumble topping, rub the butter into the dry ingredients until pea sized.

Scoop the batter into the muffin tins and top generously with the crumble topping. Bake in the oven for about 15 minutes until the muffins are golden and bounce back when pressed lightly with your finger. The muffins are cooked when a pick comes out with a few crumbs still on it.

To make the glaze, mix the icing sugar and water until you reach your desired consistency. Drizzle over the muffins after they have cooled.

Nutrition

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