Strawberry rhubarb muffins with streusel

Ingredients:

• 3/4 cup rolled oats
• 0.5 cup light brown sugar
• 0.5 cups premium flour
• 1/4 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into pieces
• 1 cup rhubarb, cut into 1 cm pieces (1 stalk)
• 2/3 cup chopped fresh strawberries
• 3/4 cup + 1 tbsp granulated sugar
• 2 cups premium flour
• 3/4 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 2 large eggs
• 2/3 cup milk
• 6 tablespoons unsalted butter, melted and let cool slightly
• 1 tbsp. freshly squeezed lemon juice
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 175°C. Line a 12-cup muffin tin with paper cups.
2. Topping:
   
   Combine the oats, brown sugar, flour, and salt in a small bowl. Add the butter and mix with your fingers until the mixture comes together; set aside.
3. Muffins:
   
   Combine the rhubarb and strawberries in a small bowl with 1 tablespoon of granulated sugar; set aside. In a large bowl, combine the flour, remaining 3/4 cup of sugar, baking powder, baking soda, and salt; make a well in the center. Add the eggs to the well and mix gently. Add the milk, melted butter, and lemon juice and mix well. Stir in the rhubarb-strawberry mixture.
4. Divide the batter among the muffin cups, filling them almost to the top. Top with the topping. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar.