Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins with Streusel Topping

Diced rhubarb and strawberries make these sweet and tart muffins sing. Topped with a crumbly streusel, these moist and tender Strawberry Rhubarb Muffins taste like they come from a specialty bakery shop. For all those who love strawberry rhubarb recipes, you are going to love eating these delicious muffins for breakfast, brunch, or an afternoon snack.

The touch of cinnamon in both the batter and the streusel enhances the flavor, and the strawberry-rhubarb combination still shines through, making them the star of these muffins. They are soooo good, and everyone I gave them to loved them.

If you are looking for different ways to use all that rhubarb from your garden, give these muffins a try. They do not disappoint.

Muffins for Breakfast, Brunch, or Snacks

Step-by-Step Photos for How to Make Strawberry Rhubarb Muffins

Frequently Asked Questions about Making Strawberry Rhubarb Muffins

Can I use frozen rhubarb and strawberries?

For this recipe, it’s important to use fresh rhubarb and strawberries. The frozen fruit holds too much liquid for these muffins. However, if you do use frozen rhubarb and strawberries, make sure to thaw them and drain the liquid off. Cut the milk down to 1/2 cup, and make sure to toss the fruit in the dry ingredients.

Do I need to coat the rhubarb and strawberries with the dry ingredients?

I do not recommend skipping this step. Tossing the fruit with the dry ingredients helps reduce the moisture around the pieces of fruit and prevents them from sinking to the bottom.

Can I use whole wheat flour?

All whole wheat flour will make the muffins dense. If you would like to use whole wheat flour, I recommend using half all-purpose flour and half whole wheat flour.

Will gluten-free flour work?

If you want to make these muffins gluten-free, substitute the all-purpose flour for a good 1:1 gluten-free flour blend.

Can I freeze these muffins?

Yes. For best results, let the muffins cool completely. Then store them in an airtight container or freezer bag for up to 2 months in the freezer.

Baker’s Tools for Strawberry Rhubarb Muffins:

Strawberry Rhubarb Muffins

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Topped with a crumbly streusel, these moist and tender Strawberry Rhubarb Muffins taste like they come from a specialty bakery shop.

Author: Maria, Adapted from The Busy Baker

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

Preheat the oven to 350 degrees.
Prepare a 12-cup muffin tin with paper liners or cooking spray. Set aside.
Next, whisk together the flour, baking powder, salt, sugar, and cinnamon in a large mixing bowl.
Add the rhubarb and strawberries and toss well to coat.
In a medium-sized mixing bowl, whisk together the milk, oil, and eggs.
Next, add the wet ingredients to the dry ingredients and mix until everything is wet.
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.
Evenly scoop the batter into the prepared muffin tin and top each muffin with the streusel topping.
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.
Enjoy!