Strawberry Rhubarb Muffins

Ingredients
2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb
TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions:
In a large bowl, combine first 6 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° until a toothpick inserted in center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

https://www.tasteofhome.com/recipes/nut-topped-strawberry-rhubarb-muffins/#RecipeCard​