Strawberry Rhubarb Muffins with Yogurt

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
2. Toss diced strawberries and rhubarb in a small bowl with 1 tablespoon of the measured flour until lightly coated to prevent the fruit from sinking.
3. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
4. In a separate medium bowl, beat the Greek yogurt, eggs, melted butter, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined, leaving a few streaks of flour to avoid overmixing.
6. Gently fold the floured strawberry and rhubarb mixture into the batter.
7. Divide the batter evenly among the 12 muffin liners.
8. Prepare the streusel by rubbing cold cubed butter into the flour, brown sugar, and cinnamon using a pastry cutter or fork until crumbly.
9. Heap a generous spoonful of the streusel topping onto each muffin.
10. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.
11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.