Strawberry Rhubarb Muffins with Streusel Topping
Soft, moist muffins filled with sweet strawberries and tart rhubarb, topped with a buttery streusel.
Ingredients
Fruit Mixture
- 1 cup strawberries chopped
- 1 cup rhubarb diced
- 1 tablespoon granulated sugar for fruit
- 1 tablespoon all-purpose flour for coating fruit
Muffin Batter
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Streusel Topping
- 0.5 cup all-purpose flour
- 0.5 cup packed brown sugar
- 0.25 teaspoon salt
- 4 tablespoons butter melted
Instructions
Preparation
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease each cup.
Fruit Mixture
- In a small bowl, toss strawberries and rhubarb with sugar and let sit for 10 minutes.
Muffin Batter
- In a large mixing bowl, cream together softened butter and ½ cup sugar until light and fluffy.1 cup strawberries
- Add eggs and buttermilk to the mixture.
Combine Ingredients
- Mix dry ingredients separately and fold into wet ingredients.
Streusel Topping
- Combine ingredients and sprinkle over muffins.
- Gently fold floured strawberries and rhubarb into batter.
- Divide batter into muffin cups, sprinkle streusel, and bake for 22-25 minutes until golden.
Notes
These Strawberry Rhubarb Muffins are soft, moist, and filled with sweet strawberries and tart rhubarb in every bite.
Topped with a crumbly and buttery brown sugar streusel, they’re easy to make with simple ingredients.
Perfect for breakfast or brunch.
Topped with a crumbly and buttery brown sugar streusel, they’re easy to make with simple ingredients.
Perfect for breakfast or brunch.