Perfect for a quick on the go breakfast or an elegant brunch, these muffins are awesome anyway you make them! Try different variations, these muffins will quickly become a weekend staple in your house
Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
In medium bowl, stir 1/4 cup flour, the brown sugar and cinnamon until mixed. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
Blend together the dry ingredients.
Beat the liquid ingredients together — milk, oil or butter, eggs, and vanilla — until light and frothy.
Pour the wet ingredients into the dry ingredients. Take a fork or whisk and blend the two briefly — about 20 seconds should do it. Do not over mix, it's ok to leave some lumps.
Gently fold in the strawberries and rhubarb.
Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with the streusel.
Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.