Rhubarb streusel muffins with strawberries
easy
75 mins
75 mins
Ingredients
- 225 g soft butter
- 375 g Flour
- 175 g + 2 tablespoons sugar
- 1 package Vanillin sugar
- 300 g Rhubarb
- 1 pinch Salt
- 2 Eggs (size M)
- 1/2 package Baking Powder
- 4 TABLESPOONS Milk
- 200 g Strawberries
- 3 TABLESPOONS Strawberry Jam
- 150 g Whipped cream
- 7-10 Tbsp Icing sugar
- 12 Paper baking cups
Directions
- 1
Knead 100 g fat, 125 g flour, 75 g sugar and vanillin sugar with the dough hooks of the hand mixer into crumbles. Keep cold. Clean, wash and cut the rhubarb into pieces of about 2 cm length. Mix 125 g fat, 100 g sugar and salt with the whisk of the hand mixer until creamy. Stir in the eggs one by one.
- 2
Mix 250 g flour and baking powder and stir in alternately with the milk. Fold in rhubarb. Place one paper baking tin each in the 12 hollows of a muffin tray. Spread the dough evenly in the trays and cover with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Take the muffins out of the oven, remove them from the tins and let them cool down on a cake rack. Wash, clean and quarter the strawberries. Heat the jam and carefully mix with the strawberries, except for a few gaps for decoration. Whip the cream and 2 tablespoons of sugar with the whisks of the hand mixer until stiff.
- 3
Take the muffins out of the oven, remove them from the tins and let them cool down on a cake rack. Wash, clean and quarter the strawberries. Heat the jam and carefully mix with the strawberries, except for a few gaps for decoration. Whip the cream and 2 tablespoons of sugar with the whisks of the hand mixer until stiff. Cut off the tops of the muffins and fill with strawberries and cream. Decorate with strawberries and dust with icing sugar
- 4
30 minutes waiting time
Nutrition Facts
390 kcal
45 g
21 g
5 g
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