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.
Prep. Preheat oven to 375 degrees. Insert muffin liners into a 12-cup muffin pan.
Combine wet ingredients. In a large mixing bowl, combine the eggs, buttermilk, Greek yogurt, vanilla, and melted butter.
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.
Add strawberries and rhubarb. Then add diced rhubarb and strawberries into the batter, and gently stir.
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.
Add batter to the pan. Fill the muffin liners with batter and top with the streusel topping.
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.
Cool. Let the muffins sit for 5-7 minutes and then carefully remove the muffins to a wire rack.
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 keep them in the refrigerator.
FREEZE the muffins wrapped in plastic wrap and place in freezer bag for best results.