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• Muffin recipe is adopted from dishnthekitchen.com.
• The streusel recipe is from Betty Crocker

Streusel ingredients:

2 tbsp butter (cold)
1/4 cu AP flour
2 tbsp packed brown sugar
1/4 tsp ground cinnamon

Muffin ingredients:

1 cu flour (1 1/3 cu if no starter is used)
1 tsp baking powder (1 1/2 tsp if no starter is used)
1 tsp salt
1 cu sugar
6 tbsp butter, unsalted
2 eggs
1/4 cu milk (1/2 cu if no starter is used)
1/2 cu unfed sourdough starter 
1 cu strawberries, chopped
1 cu rhubarb, diced finely

Streusel Instructions:

Cut butter into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

Muffin Instructions:

1. Preheat oven to 425F and line a muffin tin with paper liners.
2. Mix the flour, baking powder, and salt together in a small bowl. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugar together until the mixture becomes pale. Add the eggs one at a time, then add the milk.
4. Gently stir the dry mixture into the wet mixture until it comes together. Do not overmix.
5. Fold in the the walnuts, strawberries, and rhubarb.
6. Evenly distribute the batter in the muffin cups. Top with 1 tbsp of the streusel topping.
7. Bake at 425F for 15 minutes, then check for doneness by inserting a toothpick. If it doesn't come out clean, bake for a few more minutes (no more than 18 minutes).
8. Cool in the muffin tin for 10 minutes, then remove and cool muffins on a wire rack.