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Strawberry Rhubarb Muffins with Streusel

Irresistibly Soft Strawberry Rhubarb Muffins with Streusel

Delight in these Strawberry Rhubarb Muffins with Streusel, a perfect balance of sweet and tangy flavors, ideal for brunch or as a snack.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 1/3 cups All-Purpose Flour King Arthur is a top choice for consistent results.
  • 1 1/2 tsp Baking Powder Helps the muffins rise beautifully.
  • 1 1/4 tsp Salt Enhances overall flavor.
  • 1 cup Granulated Sugar Sweetens the batter perfectly.
  • 2 tbsp Brown Sugar Adds a touch of richness.
  • 7 tbsp Unsalted Butter Opt for high-quality butter like Kerrygold.
  • 2 Eggs Room temperature for best results.
  • 1/2 cup Milk Can be substituted with non-dairy milk.
  • 1 tsp Vanilla Extract A wonderful flavor enhancer.
  • 1/2 cup Chopped Walnuts Finely chop for even distribution.
  • Fresh Rhubarb Rhubarb Trim leaves and cut into small pieces.
  • Strawberries Strawberries Dice into 1/2-inch pieces.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Creates a crumbly texture.
  • 2 tbsp Granulated Sugar Adds sweetness.
  • 2 tbsp Brown Sugar Deepens the flavor profile.
  • 1/4 cup Unsalted Butter Cold and cubed for the best texture.
  • 1/2 cup Chopped Walnuts Can substitute with pecans.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • Food processor
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
  2. In a food processor, combine the streusel topping ingredients until crumbly.
  3. Hull and dice strawberries; trim and chop rhubarb into small pieces.
  4. Whisk together dry ingredients in a medium mixing bowl.
  5. Cream butter and granulated sugar until light and fluffy, then add eggs, milk, and vanilla.
  6. Gently fold in dry ingredients then add fruits and nuts.
  7. Fill each muffin cup about 2/3 full with batter and sprinkle with streusel topping.
  8. Bake for 15-18 minutes until a toothpick comes out clean.
  9. Cool in the tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Enjoy your delightful Strawberry Rhubarb Muffins with Streusel warm or at room temperature!

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