... Print

Strawberry Rhubarb Streusel Muffins

Close-up of a perfectly baked Strawberry Rhubarb Streusel Muffins showing the golden crumble topping and bright red fruit filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style strawberry rhubarb streusel muffins from scratch. These muffins feature a tender crumb, tart fruit filling, and a crunchy topping, perfect for spring baking ideas or a Mother’s Day gift.

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 fresh strawberries, quartered
  • 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. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the muffin batter.
  3. In a separate medium bowl, whisk the melted butter, egg, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon of the reserved muffin batter flour to coat them lightly. Gently fold the coated fruit into the muffin batter.
  6. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill the muffin cups about two-thirds full with batter. Sprinkle a generous amount of streusel topping over each muffin.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and domed.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra bakery-style muffin tops, fill the cups nearly to the top and bake at 425 degrees F for the first 5 minutes, then reduce the temperature to 375 degrees F for the remaining bake time.
  • If you do not have fresh rhubarb, you can use frozen, but do not thaw it before mixing it into the batter.
  • These muffins freeze well. Cool them completely, place them in an airtight container, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

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

0 Shares
Tweet
Pin
Share