Strawberry Rhubarb Muffins

5 from 1 vote

Easy Strawberry Rhubarb Muffins with Streusel Topping are the perfect way to use up rhubarb. The perfect combination of sweet fresh strawberries and tender tart rhubarb. This bakery-style muffin recipe makes a great breakfast or a sweet treat. Being freezer friendly, it's convenient for meal prepping or a grab and go snack.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 312kcal

Author: Tammi

Ingredients

Topping

½ cup all-purpose flour
⅓ cup brown sugar packed
1 tsp ground cinnamon
½ tsp salt
¼ cup unsalted butter cold and sliced

Muffin

1 cup strawberries sliced
1¼ cups rhubarb chopped
1½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ cup granulated sugar + 2 tbsp
¼ cup brown sugar packed
¼ cup unsalted butter softened
2 eggs room temperature
½ cup sour cream
¼ cup fresh orange juice
⅓ cup canola oil
1 tsp pure vanilla extract

Instructions

Preheat the oven to 400F and add liners to a 12-cup muffin pan.
Add the crumble ingredients – flour, brown sugar, cinnamon, salt and sliced butter – to a food processor with the blade attachment and pulse several times until crumbly. Set aside.
In a medium bowl, toss the strawberries and rhubarb with 2 tablespoons of granulated sugar. Set aside.
In a medium mixing bowl whisk the flour, baking powder and baking soda together. Set aside.
With a hand mixer, in a large mixing bowl, cream together the remaining granulated sugar, brown sugar and softened butter.
Mix in the eggs, one at a time, followed by the sour cream, orange juice, oil and vanilla.
Gently mix the dry ingredients into the wet by hand until combined but not overmixed. Lumps are okay when making muffins.
Add the fruit and gently fold together.
Fill liners with batter. For nice, full muffin tops, fill just short of the top of the liner. For even, flat tops, fill 2/3 full.
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.
Place the filled muffin pan, 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.
Best served warm with some creamy butter or fruit spread.

Notes

Store in an airtight container, at room temperature, for up to 24 hours or up to 3-5 days in the refrigerator.

For best results, use fresh strawberries and rhubarb. However, frozen will work if fresh is not available. Do not thaw. Add 1 tablespoon of flour to the 2 tablespoons of sugar before tossing in the fruit.

The natural sweetness of the strawberries helps balance out the tartness of the rhubarb. But if your strawberries are a little on the sour side, you may want to add another 2 tablespoons of sugar to the recipe.

To avoid dense, flat muffins avoid over mixing the batter when adding the dry ingredients and again when adding the fruit. Also, make sure that your baking powder is less than a year old and still viable.

The size of the tops may vary slightly due to the amount of fruit vs. the amount of batter in each cup. If there is more batter, you will get a bigger muffin top.

There are several variations possible with this recipe. Mix in some chopped walnuts or add to the crumb topping. Sprinkle coarse sugar on top for a bakery-style finish. Or eliminate the strawberries and replace with more rhubarb. Just add another ¼ cup of sugar if making Rhubarb Muffins since you will be missing the sweetness of the strawberries.

Nutrition