Strawberry Rhubarb Streusel Muffins Recipe

For the Muffins: Adjust oven rack to center position and preheat oven to 375°F (190°C). Butter muffin tins or line with paper holders. In a small bowl, combine rhubarb and sugar. Let stand 20 minutes. In a large bowl, whisk together flour, brown sugar, baking powder, and salt. In a medium bowl, whisk together milk, eggs, butter, and vanilla until combined. Pour wet ingredients into dry ingredients and stir until combined (lumps will remain.) Use a plastic spatula or wooden spoon to gently fold in rhubarb, sugar, and strawberries until combined. For the Topping: In a medium bowl, combine butter, sugar, and flour. Rub butter into flour until crumbs form. Fill each muffin cup 3/4 full with batter. Top with streusel. Bake muffins until golden and a cake tester comes out clean, about 20 minutes. Let cool in tin for 5 minutes. Repeat with remaining batches of muffins. Store muffins in a sealed container at room temperature for up to 3 days.