Strawberry Rhubarb Streusel Muffins

Strawberry Rhubarb Streusel Muffins
Leah Maroney
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
224 Calories
12g Fat
28g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 224
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 34%
Cholesterol 46mg 15%
Sodium 187mg 8%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 14g
Protein 3g
Vitamin C 9mg 46%
Calcium 103mg 8%
Iron 1mg 6%
Potassium 108mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Now that strawberry season is upon us, I can't resist making anything and everything with the beautiful red berry. We have been growing rhubarb in our garden ever since I can remember, and nothing beats the sweet-tart combination of strawberry and rhubarb. 

These muffins are slightly sweet and a little tangy. The streusel topping adds great texture and a little extra sweetness. The muffin base is based on Nigella Lawson's blueberry muffin recipe. These muffins are moist, they hold their shape nicely, and they also freeze really well.

Slather these babies with some sweet cream butter, some strawberry jam, or just eat them plain. They are delicious hot or room temperature! Bring them to a friend in need or make them for a delicious breakfast in bed.

Ingredients

For the Muffins:

  • 6 tablespoons unsalted butter, melted

  • 1/2 cup sour cream

  • 3/4 cup whole milk

  • 1 large egg

  • 1 1/3 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/4 cup sugar

  • 1/4 teaspoon salt

  • 1 cup finely chopped strawberries

  • 3/4 cup diced rhubarb

For the Streusel Topping:

  • 3 tablespoons unsalted butter, softened

  • 1/4 cup sugar

  • 1/4 cup brown sugar

  • 1/4 cup all-purpose flour

Steps to Make It

  1. Gather the ingredients.

  2.  Line a muffin tin with paper baking cups. Preheat the oven to 400 F.

  3. Melt butter for muffin base, set aside to cool. Combine all of the streusel ingredients together in a small bowl and set aside.

  4. Combine cooled, melted butter with sour cream, whole milk, and egg in a large measuring cup. Beat until completely combined. 

  5. Blend flour, baking powder, sugar, and salt in a mixing bowl. Stir until well-combined. 

  6. Gently fold the wet mixture into the dry mixture. Be really careful to not over mix. Just make sure there aren't any dry ingredients left in the bowl.

  7. Then gently fold in the chopped strawberries and rhubarb.

  8. Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins, fill to about 3/4 of the way full. 

  9. Top each muffin with about a tablespoon of the streusel topping.

  10. Bake in the oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

  11. Serve and enjoy.

Tip

  • To make the muffins ahead of time, just let them cool completely (this part is very important), place them in a large plastic bag and pop them in the freezer. Simply thaw them when you are ready to serve. They maintain their moist texture and flavor when freezing them this way and actually keep much better than storing them on the counter.

Recipe Variations

This base mix is excellent for use across a number of muffin recipes, including: