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Strawberry Rhubarb Muffins with Buttery Streusel

A close-up of a Strawberry Rhubarb Muffin cut in half, showing moist cake and bright red strawberry filling under a crumb topping.
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Capture the taste of spring with these fluffy, make-ahead breakfast muffins that perfectly balance tart rhubarb and sweet strawberries under a crisp, buttery streusel topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh rhubarb
  • 1 cup diced fresh strawberries
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping: In a small bowl, mix 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the fruit: In a separate bowl, gently toss the chopped rhubarb and diced strawberries with 1 tablespoon of the granulated sugar from the main ingredient list. This helps draw out some moisture.
  4. Prepare the muffin batter: In a large bowl, whisk together the remaining granulated sugar, flour, baking powder, and salt.
  5. In a medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  7. Gently fold the sugared strawberries and rhubarb into the batter.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the prepared streusel topping generously over the top of each muffin.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. These are great for make ahead breakfast muffins.

Notes

  • For the best texture, avoid overmixing the batter once the wet and dry ingredients are combined.
  • If you want a more intense fruit flavor, you can gently macerate the rhubarb and strawberries with 1 teaspoon of sugar for 15 minutes before adding them to the batter.
  • Store cooled muffins in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://purecookingjoy.com/strawberry-rhubarb-muffins/

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