Preheat oven to 375°F (190°C) lightly spray muffin pan or use muffin liners.
Chop rhubarb and strawberries into ½ “pieces. Set aside.
Combine vegetable oil, granulated sugar, egg and milk in a bowl. Whisk until combined.
Slowly add dry ingredients to liquid mixture alternating with sour cream, mix for 2- 3 minutes with an electric mixer until combined. Fold in prepared fruit.
Pour into prepared muffin pan. Top with prepared streusel mix or course granulated sugar. Bake for 14-16 minutes (check for doneness). Yields 16 muffins.
Directions (Streusel Topping)
Combine all ingredients. Mix until crumble stage using a pastry knife or butter knife. Do not over mix.
Tips & Variations
If using frozen fruit, thaw first.