Strawberry Rhubarb Muffins
 
Prep time
Cook time
Total time
 
Topped with a crumbly streusel, these moist and tender Strawberry Rhubarb Muffins taste like they come from a specialty bakery shop.
Author:
Recipe type: Muffin/Quick Bread
Serves: 12
Ingredients
  • For the Muffins:
  • 2½ cups all-purpose flour
  • 3 tsp baking powder
  • ¾ tsp salt
  • 1 cup granulated sugar
  • ½ tsp ground cinnamon
  • 1½ cups diced strawberries
  • 1½ cups diced rhubarb
  • ¾ cup milk
  • ½ cup canola or vegetable oil
  • 2 eggs
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 4 tbsp cold butter
Instructions
  1. Preheat the oven to 350 degrees.
  2. Prepare a 12-cup muffin tin with paper liners or cooking spray. Set aside.
  3. Next, whisk together the flour, baking powder, salt, sugar, and cinnamon in a large mixing bowl.
  4. Add the rhubarb and strawberries and toss well to coat.
  5. In a medium-sized mixing bowl, whisk together the milk, oil, and eggs.
  6. Next, add the wet ingredients to the dry ingredients and mix until everything is wet.
  7. Mix up the streusel topping by adding all the ingredients to a medium-sized mixing bowl. Mix with a fork until the butter is evenly distributed and crumbly.
  8. Evenly scoop the batter into the prepared muffin tin and top each muffin with the streusel topping.
  9. Bake at 350 degrees for about 20 minutes or until a toothpick inserted in a muffin comes out clean and the topping is slightly golden.
  10. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/strawberry-rhubarb-muffins/