With tart rhubarb and the juicy sweetness of strawberries, this combination is scrumptious in any form. Added to a moist sour cream muffin and you have a burst of summer in every bite. Don’t forget the simple streusel topping!
This is a simple-to-make recipe for strawberry rhubarb muffins that packs plenty of flavor. These bake up moist and fluffy on the inside with a perfect brown sugar and cinnamon crumble on top.
Whether it’s rhubarb season doesn’t even matter because this recipe works just as well with frozen or fresh rhubarb.
Bursting with bright and fresh flavors, these muffins are a perfect treat to savor on a lazy Sunday morning. They’re pretty enough for the bake sale or to set on a breakfast or brunch table, too!
Plus, any muffin with a crumble topping is a winner in our house. I can’t bake them fast enough – and these yummy fruit muffins with streusel are no exception!
There’s something magical about the combination of sweet strawberries and the unique flavor of tart rhubarb. Whether you’re adding rhubarb to berries in a crumble or a crisp or a pie, it’s something I always look forward to when rhubarb starts showing up at the grocery store.
It’s too hot to grow rhubarb where I live, so I have to rely on the what is sent to us from other areas, but it seems to ship well, and when frozen and thawed, it maintains its crispness. Some grocery stores don’t carry frozen rhubarb, but I can always find it at Sprouts.
Not a fan of rhubarb, just leave it out and add extra strawberries.🍓
This quick moist muffin recipe doesn’t even require a hand mixer. You can make the entire strawberry muffin recipe using a spoon. These bakery-style goodies are so easy to whip together, and you can keep the extras in the freezer.
Can I use a different fruit for this recipe?
Yes! You can replace the berries and rhubarb in this recipe with other berries, but you need to remember a few rules:
- Make sure you don’t add fruit that’s been canned or soaked in liquid, as it will ruin the batter.
- Keep the ratio of fruit to batter similar. This recipe calls for 2 cups of fruit, so your total volume of fruit should also be around 2 cups for the recipe to bake properly.
If you want to use fruit other than berries try these recipes for pear ginger muffins, spiced apple muffins, cream cheese filled cherry muffins or add some white chocolate to raspberry muffins.
What is a streusel topping?
A streusel topping is a sweet, crumbly mixture of ingredients that is often sprinkled on top of the muffins or baked goods, like blueberry streusel muffins or apple streusel pie, adding texture, flavor, and visual appeal. It typically consists of a combination of flour, sugar, and butter, and sometimes also includes spices or nuts like in my peach coffee cake.
Why You’ll be making these Strawberries and Rhubarb Muffins over and over again
- They’re a perfect blend of sweet and tart flavors.
- The crumb topping is sweet and full of cinnamon sugar, balancing the tartness of the rhubarb.
- They’re great for breakfast, brunch or mid-morning pick-me-up.
- Everyone loves a super moist muffin!
How do I choose rhubarb?
If you’re lucky, you’ve got some rhubarb growing in your yard. If so, you can pick fresh rhubarb to use all through rhubarb season. But if you need to visit your supermarket or farmer’s market, here are some tips:
- Freshness: Try to buy fresh rhubarb whenever possible. Look for firm and crisp stalks the color doesn’t matter. Don’t buy rhubarb that appears wilted, limp, or has any signs of browning or mold.
- Color: The color of rhubarb can vary, but try to choose stalks that are brightly colored and have a deep red or pink hue.
- Thickness: Choose rhubarb stalks that are medium to thick, as they’ll be more flavorful and have a better texture.
- Leaves: If the rhubarb has its leaves attached, ensure they are fresh and vibrant.
Don’t consume rhubarb leaves! They contain oxalic acid, which is toxic. Always trim and discard the leaves before using the stalks.
Strawberry Rhubarb Muffins Ingredients
- Strawberries – You’ll chop your fresh strawberries into small chunks, so choose medium-sized berries that look bright red and juicy.
- Rhubarb – See the section about selecting the best rhubarb for this recipe. You’ll want to consider size and color, among other things.
- Whole Milk – You can replace this with other milk or half & half if you want. It’s also ok to use non-dairy milk as well, but you may want to use a touch less if your milk is thinner than cow’s milk.
- Sour Cream – Using sour cream adds a tangy flavor and plenty of moisture. You can also use plain Greek yogurt for similar results.
- Pantry Staples – Butter, flour, sugar, baking powder, baking soda, salt, eggs, cinnamon
Pro Tip: Learn how to keep your strawberries fresh for two weeks until you’re ready to make some these muffins.
How To Make Easy Strawberry Rhubarb Muffins with Streusel
Step 1: Make the streusel topping.
Use a pastry cutter (or your fingers) to mix the cold butter into the flour, brown sugar, and cinnamon in a small bowl. Set the mixture aside for now.
Step 2: Prepare the fruit.
Melt the butter and set it aside to cool. Meanwhile, finely dice your strawberries and rhubarb in a medium bowl.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Scoop out a spoonful of the mixture and sprinkle it over the berries. Stir gently to lightly coat them.
Step 3: Make the muffin batter.
Use a whisk to combine the milk, sour cream, and eggs. Then, pour the mixture and the melted butter into the flour and stir just until combined. Finally, gently fold in the berries with a spatula.
Step 4: Add the streusel topping.
Scoop the batter into a muffin pan, filling them to the top. Add about 1 tablespoon of streusel to the top of each muffin and gently press it into the wet batter.
Step 5: Bake.
Bake at 425°F for 5 minutes, then reduce the temperature to 350º. Continue baking for 15 more minutes or until a toothpick comes out clean. Allow the muffins to cool for a few minutes, then transfer them to a wire rack.
Tips for Making Perfect Muffin Recipes
- Chop your fruit into uniform pieces. This helps your muffins to make more evenly.
- Don’t overmix the batter. It’s ok if it’s thick and a touch lumpy. Overmixing will lead to tough, dry muffins.
- You can use an ice cream scoop to evenly portion the batter into muffin cups.
How to Store Strawberry Muffins
Keep these muffins at room temperature in an airtight container. This will help keep them fresh and moist for up to a week.
If you want to freeze them, you can place the muffins in an airtight container and put them in the freezer for up to 3 months.
Do I have to make a streusel topping?
No! These muffins will be yummy even without a crumble topping. If you want to skip the crumble, you can also substitute it with:
- A sprinkle of cinnamon sugar
- A powdered sugar glaze drizzle (after baking
- Cream cheese frosting
Questions About Muffins
Can I make mini muffins instead of regular-sized ones?
Yes, just adjust the baking time to 15-17 minutes total and check for doneness. They’ll tend to cook faster, and burn faster, so keep a close eye on them.
Can I use a different type of sugar?
Sure! Use brown sugar in equal amounts for a richer flavor with a hint of caramel.
More Delicious Rhubarb Recipes to Love
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Streusel Topped Strawberry Rhubarb Muffins
Ingredients
Muffins
- ¾ cup butter melted
- 3 cups flour
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup diced strawberries
- 1 cup diced rhubarb fresh/frozen
- 1 cup whole milk
- 1 cup sour cream
- 2 eggs
Crumble
- ½ cup flour
- 6 tablespoons butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon baking powder
- pinch salt
Instructions
- Preheat oven to 425º. Line 18 muffin tins with paper liners.
- Combine the flour, brown sugar, cinnamon and salt in a bowl. Add 4 tablespoons cold butter and combine with fingers or pastry cutter. Set aside.
- Melt butter and set aside to cool.
- Dice the strawberries and rhubarb.
- In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. Add a spoonful of the flour mixture to the bowl of strawberries and rhubarb to slightly coat them.
- In a separate bowl, whisk together the milk, sour cream and eggs. Add the liquid ingredients and melted butter to the dry ingredients and mix just until combined. Gently fold in the berries. Scoop the batter with a large ice cream scoop into the muffin cups, filling them to the top.
- Add about a tablespoon of streusel to the top of each muffin, pressing it into the batter.
- Bake for 5 minutes then turn down the temperature to 350º, don’t open the door and bake an additional 15 minutes, until a toothpick comes out clean. Allow to cool slightly and then transfer to wire
Barbara’s Tips + Notes
- Chop your fruit into uniform pieces. This helps your muffins to bake more evenly.
- Don’t overmix the batter. It’s ok if it’s thick and a touch lumpy. Overmixing will lead to tough, dry muffins.
- You can use an ice cream scoop to evenly portion the batter into muffin cups.
Nutrition
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