Strawberry Rhubarb Muffins Streusel (Printable)

Moist muffins filled with strawberries and rhubarb, topped with cinnamon streusel for a tender, sweet treat.

# What You Need:

→ For the Muffins

01 - 1 3/4 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/3 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 cup diced fresh strawberries
11 - 1 cup diced fresh rhubarb

→ For the Streusel

12 - 1/3 cup all-purpose flour
13 - 1/4 cup packed light brown sugar
14 - 1/2 teaspoon ground cinnamon
15 - 3 tablespoons cold unsalted butter, cubed
16 - Pinch of salt

# Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth and combined.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix.
05 - Gently fold diced strawberries and rhubarb into the batter until evenly distributed.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - In a small bowl, mix flour, brown sugar, cinnamon, and salt. Add cold butter and rub together with fingers or pastry cutter until mixture resembles coarse crumbs.
08 - Sprinkle streusel mixture evenly over the batter in each muffin cup.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of sweet strawberries and tart rhubarb creates this perfect balance that makes every bite interesting
  • That buttery cinnamon streusel on top transforms these from ordinary muffins into something that feels like a special treat from a bakery
  • They come together faster than you would think, and the batter comes together in one bowl with minimal fuss
02 -
  • Overmixing the batter will make these muffins tough and dense, so stop mixing as soon as you no longer see dry flour
  • The streusel needs cold butter to create those distinct crumbs, so keep it chilled until you are ready to use it
  • Room temperature ingredients incorporate more easily into the batter, so take your eggs and buttermilk out about 30 minutes before you start
03 -
  • Add a teaspoon of lemon zest to the batter if you want to brighten all the flavors and make them pop even more
  • If using frozen fruit, do not thaw it first or you will end up with a soggy batter and muffins that do not rise properly

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