Strawberry Rhubarb Streusel Muffins

Side view of a tray of rhubarb muffins with streusel topping.

5 from 3 votes

Strawberry Rhubarb Streusel Muffins

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.

Course Breakfast, Snack

Cuisine American

Keyword lemon blueberry streusel muffins, rhubarb muffins, strawberry rhubarb muffins

Prep Time 25

Cook Time 18

Total Time 43

Servings muffins

Calories 280kcal

Author Sue Ringsdorf

Ingredients

Muffin wet ingredients:

2 large eggs
1/2 cup buttermilk
1/2 cup plain Greek yogurt
1/2 cup unsalted butter - melted
2 teaspoons vanilla

Muffin dry ingredients:

3/4 cups brown sugar
1/2 cup granulated sugar
2 3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon

the fruit:

1 1/4 cup rhubarb - diced
1 1/4 cup strawberries - diced

for the streusel:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
3 Tablespoons unsalted butter - cubed

Instructions

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.
2 large eggs, 1/2 cup buttermilk, 1/2 cup plain Greek yogurt, 2 teaspoons vanilla, 1/2 cup unsalted 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.
3/4 cups brown sugar, 1/2 cup granulated sugar, 2 3/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder
Add strawberries and rhubarb. Then add diced rhubarb and strawberries into the batter, and gently stir.
1 1/4 cup rhubarb, 1 1/4 cup strawberries
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.
1/3 cup all-purpose flour, 1/3 cup brown sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon, 3 Tablespoons unsalted butter
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.
Serve. Serve muffins with some butter and a cold brew coffee.

Notes

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.

Nutrition