makes 12 muffins
For the crumble:
1/4 cup unbleached all-purpose flour
1/4 cup whole wheat pastry flour
1/4 cup rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
pinch of salt
1 tablespoon chopped pecans
1 tablespoon pure maple syrup
3 tablespoons light brown sugar
3 tablespoons unsalted butter, melted
For the muffins:
1 large egg
1/4 cup light brown sugar
3 tablespoons pure maple syrup
1 teaspoon vanilla
5 tablespoons unsalted butter, melted and cooled
3/4 cup nonfat plain Greek yogurt
1 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup diced rhubarb (1/2-inch pieces)
1/2 cup diced strawberries
1. Preheat the oven to 400 degrees. Line a muffin tin with paper liners. Set aside.
2. In a small bowl, stir together the flours, oats, cinnamon, nutmeg, ginger, salt, and pecans. Stir in the maple syrup and brown sugar. Then stir in the melted butter until crumbles form. Set aside until ready to use.
3. In a medium bowl, whisk together the egg, brown sugar, and maple syrup. Stir in the vanilla. Whisk in the cooled melted butter and yogurt.
4. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
5. Stir the dry ingredients into the yogurt mixture until the batter just comes together. Fold in the rhubarb and strawberries.
6. Divide the batter (it will be fairly dry/sticky) evenly among the 12 muffin cups. (I find a small ice cream scoop works well for this task.) The muffin cups will be nearly completely full. Top with the crumble mixture, pressing lightly to adhere the crumble to the batter.
7. Bake the muffins in the oven at 400 degrees for 5 minutes, then decrease the oven temperature to 375 degrees and bake for an additional 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the tin for two minutes, then remove them from the tin and place on a wire rack to cool completely.