Strawberry Rhubarb Streusel Muffins

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Strawberry Rhubarb Streusel Muffins are a spin on my momma’s Rhubarb Nut Bread. These sweet-but-tart muffins are incredibly moist and combine fresh strawberries and fresh rhubarb, along with a crumbly streusel topping.

Try my Chocolate Peanut Butter Banana Muffins or Applesauce Cinnamon Muffins next!

Side view of a tray of streusel muffins.

The Rhubarb Patch

My parents had a very hearty rhubarb patch in their yard in St. Joe, Iowa – where they spent the first 56 years of their marriage. I have vivid memories of them in the patch during rhubarb season, cutting off rhubarb stalks and bringing them into the house so that Mom could work her magic. She used their rhubarb crop for mostly sweet recipes – rhubarb custard pie, strawberry rhubarb jam, rhubarb nut bread, rhubarb cake, and so on.

Once we kids were grown, she usually sent us home with a jar or two of the BEST jam ever, along with a loaf of Cracked Wheat Bread or Whole Wheat Honey Bread for toasting. She loved giving away her amazing loaves of bread and pies, and so most of their neighbors benefited as well.

If I hadn’t eaten rhubarb as a child, I’m not sure I’d be enjoying it today. It’s just one of those hard-to-find ingredients here in Texas and pretty seasonal as well. I encourage you to try it soon!

A tray of muffins with a halved one showing the fruit inside.

Why This Recipe Works:

EASY MUFFIN RECIPE – We love simple-to-make tasty muffins and these don’t disappoint.
TART BUT SWEET – We love the combo of tart rhubarb and sweet strawberries together.
MOIST MUFFINS – These are moist and delicious which is what we all want, right?
CRUNCHY STREUSEL TOPPING – The crumble topping is simply the best and adds nice texture to the muffins.

Overhead view of strawberry rhubarb muffins with streusel.

Ingredients needed for Rhubarb Muffins:

I adapted my Rhubarb Nut Bread for this recipe. Both are delicious and quite different.

Eggs – Two large eggs are needed.
Unsalted Butter – I used melted butter in these muffins instead of vegetable oil.
Buttermilk – If you don’t have buttermilk, you can easily make your own by combining regular milk with a splash of vinegar.
Yogurt – I use full-fat plain Greek yogurt.
Vanilla – A couple of teaspoons of Watkin’s Vanilla (my fav brand).
Sugar – A combo of brown sugar and granulated sugar.
Flour – We use all-purpose flour for a light texture.
Baking Staples – Such as cinnamon, kosher salt, baking soda, and baking powder.
Fruit – Diced strawberries and rhubarb. These fruits go great together!

How to make Strawberry Rhubarb Muffins:

These muffins are very quick to make. They don’t require a mixer and bake in under 20 minutes.

Step 1
Prep. Preheat oven to 375 degrees. Insert muffin liners into a 12-cup muffin pan.

Step 2
Combine wet ingredients. In a large mixing bowl, combine the eggs, buttermilk, Greek yogurt, vanilla, and melted butter.

Step 3
Add dry ingredients. To the bowl, add the sugars, flour, salt, cinnamon, baking powder, and baking soda. Use a spoon to mix until just combined.

Step 4
Add strawberries and rhubarb. Then add chopped rhubarb and strawberries into the batter, and gently stir.

A bowl of the batter plus diced strawberries and rhubarb on top.

Step 5
Make the streusel topping. In a small bowl, combine the flour, brown sugar, salt, cinnamon, and cubed butter. Use your hands to press the ingredients together.

Step 6
Add batter to the pan. Fill the muffin liners with batter and add the streusel topping to the top of the muffins.

A 12-cup muffin tin with the batter plus streusel topping inside it.

Step 7
Bake. In a preheated oven, bake the muffins for approximately 18-20 minutes, or until done in the center. It may take less or more time, depending on your oven.

Step 8
Cool. Let the muffins sit for 5-7 minutes and then carefully remove the muffins to a wire rack.

Step 9
Serve. Serve muffins with some butter and a cold brew coffee.

Closeup on a some rhubarb muffins with streusel topping.

Storing and Freezing

STORE these rhubarb muffins in an airtight container on your counter for three days or so. They are also delicious cold if you’d like to store muffins in the refrigerator.
FREEZE the muffins wrapped in plastic wrap and place them in a freezer bag (in a single layer) for best results.

Recipe FAQs:

What is rhubarb?

Rhubarb is a vegetable with thick, sour stalks that range in color from red to pink to pale green. It’s rarely eaten raw due to its sour taste, and almost always cooked with sugar. Typical uses are in jams, sauces, pies, muffins, quick breads, tarts, and crumbles.
Rhubarb requires cold winters to grow and is best harvested by late June. It’s a good source of antioxidants, vitamin K, and fiber. **Avoid eating the leaves.

Can you freeze rhubarb?

Yes, you can freeze rhubarb. Just take the rhubarb plant and chop it up, discarding the rhubarb leaves. The best part is that you can enjoy these fluffy muffins any time of year! Frozen rhubarb will last for about six months in a freezer bag.

Is it ok to make the muffin batter in advance?

It’s beneficial to let the muffin batter rest before baking. So you can either make the batter a couple of hours in advance and refrigerate or let the batter rest at room temperature for about 20 minutes before baking.

Other Muffin Recipes:

A tray of rhubarb muffins with a couple sliced in half.

Kitchen Tools used for this recipe: (Affiliate Links)

Glass Mixing Bowls – This recipe doesn’t require a mixer. Just bowls!
USA Muffin Pan – Used to bake the muffins.

xoxo ~Sue