Strawberry Rhubarb Muffins with Streusel Topping

These Strawberry Rhubarb Muffins with Streusel Topping and are loaded with sweet fresh strawberries and tart rhubarb. Wholesome, time-tested and tucked into a buttery crunchy streusel, it’s the perfect complement to breakfast, brunch or afternoon tea.

Good news, it’s both strawberry and rhubarb season. Right now they are in full supply, so it’s a good time to take advantage and make a delicious muffin recipe that uses both.

While it might seem like an odd couple, strawberry and rhubarb is actually a really delicious flavor combination. The sweetness of strawberries and the tartness of rhubarb strikes the perfect balance when combined.

If you don’t grow your own rhubarb, many people have this perennial plant in abundance. So if it’s not at your local grocery store, check the farmers market or your local postings. Many times people are simply giving stalks away.

Apples always seem to be readily available to make our Apple Cinnamon Streusel Muffins. They are great on-the-go snacks just like these delicious strawberry rhubarb muffins!

This recipe post also includes how to make Strawberry Rhubarb Loaf as well!

Ingredients and Notes

Sugar – A combination of granulated white sugar and brown sugar is used in the muffins, because so much moisture comes from the fruit that you don’t need extra from using all brown sugar.

Butter – I like to use unsalted butter and added salt so that I can control the sodium content. Yet if you are using salted butter, omit the ½ teaspoon salt as a topping ingredient in the recipe. For the muffin you also want softened butter.

Brown Sugar – This is used in the topping instead of white sugar because it caramelizes nicely and gives a hint of a caramel taste.

Unsalted Butter – Make sure it is cold butter and is sliced or cubed. This makes the best streusel topping.

How to Make Strawberry and Rhubarb Muffins

STEP 1 not pictured – Preheat the oven to 400F and add muffin liners to a 12-section muffin tin.

STEP 2 – Add the crumble ingredients – flour, brown sugar, teaspoon cinnamon, salt and sliced butter – to a food processor with the blade attachment and pulse several times until its coarse crumbs. Set aside.

STEP 3 – In a small bowl, toss the strawberries and rhubarb with 2 tablespoons of granulated sugar. Set aside on the counter.

STEP 4 – In a medium mixing bowl mix flour, baking powder and baking soda together. Set aside.

STEP 5 – With a hand mixer, in a large bowl, cream together the remaining granulated sugar, brown sugar and softened or melted butter.

STEP 6 – Mix in the eggs, one at a time, followed by the sour cream, orange juice, oil and vanilla.

STEP 7 – Gently mix the dry ingredients (flour mixture) into the wet ingredients by hand using a wooden spoon. Gently fold and stir until combined but not over-mixed.  Lumps are okay when making muffins.

STEP 8 – Add the fruit and gently fold together.

STEP 9 – Fill the paper liners with the muffin batter. For nice, full muffin tops, fill just short of the top of the liner. For even, flat tops, fill 2/3 full.

STEP 10 – Add 2-3 tablespoons of streusel crumbs to the top of each. (you will have room to add more topping to the flat-top muffins).

STEP 11 – Place the filled and prepared muffin cups on the middle rack in the preheated oven and bake for 20-25 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes and then pop out the muffins and transfer to a cooling rack or wire rack.

STEP 12 not pictured – This easy strawberry rhubarb muffins recipe is best served warm with some creamy butter or fruit spread.

Serving Suggestions

These muffins are a great easy breakfast and snack, for at home or taking on the go. Enjoy these muffins alone or with a beverage such as a hot coffee or tea.

You can also serve muffins with greek yogurt, a small fruit salad, fresh berries, or an Apple Pie Parfait.

Storage

Store moist strawberry rhubarb muffins in an airtight container, at room temperature, for up to 24 hours. Baked muffins are good for up to 3-5 days when stored in the refrigerator.

To freeze – Allow the moist muffins to cool completely, then place them in an airtight container or in a freezer bag. Freeze for up to 2 months. Thaw to room temperature before enjoying.

If you’ve tried this Strawberry Streusel Muffins Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!