strawberry rhubarb muffins

Bake up a batch of these delicious strawberry rhubarb muffins with streusel topping to use up that leftover fruit!

Strawberry Rhubarb Muffins with Streusel Topping

all purpose flour

brown sugar

whole wheat flour

tsp baking soda

tsp salt

buttermilk

canola oil or other vegetable oil

strawberries

rhubarb

lemon zest

cinnamon

Mix flour with the rest of the dry...

Mix flour with the rest of the dry ingredients in a large mixing bowl. 

In a medium bowl, combine the egg, buttermilk...

In a medium bowl, combine the egg, buttermilk and cooking oil.  Mix it well, then add it to the dry mixture in a large bowl.

Add 1 cup of fresh rhubarb (or thawed...

Add 1 cup of fresh rhubarb (or thawed frozen rhubarb) and the strawberries to the mixture and stir until moist. Let the muffin batter rest in the bowl for 20 minutes.

Set your oven temp at 375F.

Line a muffin pan with paper liners or...

Line a muffin pan with paper liners or parchment paper liners. Use a 12-muffin pan and fill each spot 3/4 full.

Mix the second amount of brown sugar and...

Mix the second amount of brown sugar and cinnamon in a small bowl. Mix until it has the consistency of coarse crumbs. Sprinkle this on top of each muffin.

Bake muffins in a 375F oven for about...

Bake muffins in a 375F oven for about 20 minutes. Let the baked muffins stand in the muffin tins for five minutes before cooling on a wire rack. The top of the muffins should be crumbly.

These streusel topped Strawberry Rhubarb Muffins are jam packed with fruity goodness and bursting with flavour. They&#x27;re easy to bake up and stay moist for days.

Strawberry Rhubarb Muffins with Streusel

tsp flour

tbsp sugar

tbsp brown sugar; packed

unsalted butter;

salt

walnuts

flour

tsp baking powder

sugar

tbsp unsalted butter; softened

eggs

milk

walnuts; chopped

strawberries; chopped

rhubarb; small diced

Place flour, sugars, butter, and salt into the...

Place flour, sugars, butter, and salt into the small bowl of a food processor. Pulse until the mixture resembles coarse crumbs.

Add walnuts and pulse until the walnuts are...

Add walnuts and pulse until the walnuts are desired size. Set aside.

Preheat oven to 425F and line a muffin...

Preheat oven to 425F and line a muffin tin with paper liners.

Mix the flour, baking powder, and salt together...

Mix the flour, baking powder, and salt together in a small bowl. Set aside.

In the bowl of a stand mixer, cream...

In the bowl of a stand mixer, cream the butter and sugar together until the mixture becomes pale. Add the eggs one at a time, then add the milk.

Gently stir the dry mixture into the wet...

Gently stir the dry mixture into the wet mixture until it comes together. Do not overmix.

Fold in the the walnuts, strawberries, and rhubarb.

Evenly distribute the batter in the muffin cups....

Evenly distribute the batter in the muffin cups. Top with 1 tbsp of the streusel topping.

Bake at 425F for 15 minutes, then check...

Bake at 425F for 15 minutes, then check for doneness by inserting a toothpick. If it doesn't come out clean, bake for a few more minutes (no more than 18 minutes).

Cool in the muffin tin for 10 minutes,...

Cool in the muffin tin for 10 minutes, then remove and cool muffins on a wire rack.

https://mediavine-res.cloudinary.com/video/upload/fgkylvuhzvmaykkdekgf.mp4

These streusel topped Strawberry Rhubarb Muffins are jam packed with fruity goodness and bursting with flavour. They're easy to bake up and stay moist for days.

Enjoy the vintage combination of strawberry and rhubarb for breakfast. These muffins are moist and fluffy with a creamy sweet-and-sour filling and a crunchy top.

Strawberry Yogurt &amp; Rhubarb Muffins with Crumble

unsalted butter (cold)

baking soda

6-oz containers of Liberté® Méditerranée strawberry yogurt

vegetable oil

rhubarb, coarsely chopped (about 2 stalks)

strawberry gelatin mix

water

Make the compote first: combine the rhubarb, gelatin...

Make the compote first: combine the rhubarb, gelatin mix, and water in a small saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. Pour the cooked mixture into a separate container to cool completely. (Your best bet is to place in the refrigerator or freezer for a short time as you complete the next steps.)

In a large mixing bowl, combine 1½ cups...

In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.

Combine the egg, yogurt, milk, and oil in...

Combine the egg, yogurt, milk, and oil in a separate bowl.

Stir the wet ingredients from step 3 into...

Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir, or your muffins will become very dense and flat.

Scoop the mix into a lightly greased muffin...

Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.

Add the strawberry rhubarb compote to the center...

Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.

To make the crumble, combine ¼ cup sugar...

To make the crumble, combine ¼ cup sugar and ⅛ cup flour in a bowl. Cut in the cold butter.

Bake for 20-22 minutes at 350 degrees until...

Bake for 20-22 minutes at 350 degrees until a toothpick inserted into the muffin itself (not the compote) comes out clean.

Let cool at least 5 minutes before removing...

Let cool at least 5 minutes before removing from the pan.

These Strawberry Rhubarb Muffins are an easy, homemade treat fit for breakfast or dessert. They have the best balance of sweet and tart with a soft, tender center and crunchy streusel.

Strawberry Rhubarb Muffins

sugar (for fruit)

all-purpose flour (for coating fruit)

unsalted butter, softened (or 1 stick)

all-purpose flour

baking powder

butter

Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease each cup.

In a small bowl, toss the strawberries and rhubarb with 1 tablespoon of sugar and let sit for 10 minutes to draw out excess juice.

Drain the fruit well, discarding the syrup, then gently toss the fruit with 1 tablespoon of flour to help suspend it in the batter.

In a large mixing bowl, cream together the softened butter and ½ cup sugar until light and fluffy.

Add the eggs one at a time, mixing well after each, then pour in the buttermilk and stir until smooth.

In a separate bowl, whisk together the 2 cups flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients and mix until just combined.

Gently fold the floured strawberries and rhubarb into the batter, being careful not to overmix.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

In a small bowl, stir together the flour, brown sugar, and salt for the streusel topping, then mix in the melted butter until the mixture forms coarse crumbs.

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Top 4 strawberry rhubarb muffins recipes from across the web

The most viewed strawberry rhubarb muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed strawberry rhubarb muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Strawberry Yogurt & Rhubarb Muf...