Strawberry Rhubarb Muffins in 45 Minutes

Instructions:

1. Preheat the oven to 400°F (200°C). In a small bowl, toss the diced strawberries and rhubarb with 1 tbsp of flour until lightly coated.
2. In another bowl, rub the cold butter into the flour and brown sugar using fingertips until the mixture resembles coarse, sandy crumbs.
3. In a large bowl, whisk together the 250g flour, granulated sugar, baking powder, and salt.
4. In a medium bowl, whisk the Greek yogurt, eggs, melted butter, and vanilla until smooth.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until no streaks of flour remain.
6. Gently fold in the floured fruit mixture.
7. Divide the batter evenly among 12 lined muffin cups. Pile a generous spoonful of crumble on each muffin, pressing lightly.
8. Bake for 20–25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.