Strawberry Rhubarb Muffins with Streusel Topping
You have got to try this strawberry rhubarb muffin recipe!
These strawberry rhubarb muffins are packed with fresh strawberries and rhubarb and covered with a crunchy streusel topping.
Plus, they only take 10 minutes to prep and are perfect for the Spring season!
Strawberry rhubarb is a classic for a reason! The flavor combination of sweet from the strawberries and tartness of the rhubarb is just too good. I love my strawberry rhubarb hand pies and knew I wanted to make a muffin recipe for rhubarb season.
With fresh fruit and a great texture, these baked muffins are a real treat during the Spring and Summer months. This is one of my favorite recipes to make during rhubarb season!
Why you’ll love this delicious muffin recipe
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These strawberry rhubarb muffins are extra moist thanks to Greek yogurt.
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Each muffin is covered with the best streusel topping!
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The sweetness of the strawberries and tart rhubarb is a classic for a reason.
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You don’t need a mixer to make this muffin recipe!
Ingredients Needed to make these strawberry rhubarb muffin recipe
Strawberries: I recommend using fresh strawberries as frozen strawberries hold more water in them, which will lead to a soggy muffin.
Rhubarb: use fresh rhubarb instead of frozen, as just like the strawberries they hold more water!
Maple Syrup: this strawberry muffin recipe is sweetened with maple syrup instead of sugar.
Greek Yogurt: greek yogurt is going to make these muffins super soft and moist.
Brown Sugar: you can use either light or dark brown sugar for the streusel topping.
All purpose flour: the base of the muffin recipe
Butter: unsalted butter is used in the muffin batter and streusel topping.
How to make these strawberry rhubarb muffins with streusel topping
Step 1: Preheat your oven to 375°Fahrenheit and line a muffin pan with paper liners or grease a muffin pan with cooking spray or butter.
Step 2: In a small bowl, toss the diced strawberries and chopped rhubarb with 1 1/2 tsp of flour. Set aside.
Step 3: In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then pour in the 1/3 cup melted butter and use a fork to stir until it’s combined and formed crumbles. Set aside.
Step 4: In a large bowl, whisk together the flour, baking powder and coarse salt. Set aside.
Step 5: In another medium bowl, whisk together the maple syrup, melted butter, Greek yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and stir with a wooden spoon or rubber spatula.
Step 6: Gently fold in the sweet strawberries and rhubarb.
Step 7: Divide the batter evenly among the muffin cups, then sprinkle the streusel topping on the top of each muffin. I recommend pressing the topping down gently into the muffin tops.
Step 8: Bake for 22-26 muffins or until a toothpick inserted into the middle of a muffin comes out clean.
Step 9: Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Expert Tips for this muffin recipe
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I love using an ice cream scoop or a large cookie scoop to distribute the muffin batter evenly.
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Don’t overmix the muffin batter to get that perfectly soft muffin texture. Once you add the dry ingredients to the wet ingredients, mix until just combined.
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Make sure the strawberries and chopped rhubarb pieces aren’t too big or they’ll sink in the muffin batter. I like to use small diced strawberries and small diced rhubarb in this recipe.
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You can use muffin liners here or if you don’t have any on hand, just be sure to grease the muffin tin with cooking spray or butter generously.
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Press the streusel topping gently on top of the muffins before baking to help the topping stick to the muffins.
Common questions about this strawberry rhubarb muffin recipe
Can I use frozen strawberries and rhubarb instead of fresh?
I don’t recommend using frozen fruit in this muffin recipe as it has more water in it which will make your muffins soggy and too moist.
What if I can’t find rhubarb at the store?
If you can’t find rhubarb, you can try your local farmers market. However if it’s not available I recommend doubling up on the strawberries and making strawberry muffins with streusel topping instead! Alternatively, make my blueberry muffin recipe.
Storage
Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying them.
More strawberry & rhubarb baking recipes to love from the blog:
Easy Strawberry Rhubarb Hand Pies with Lemon Icing
Easy Strawberry Fruit Bars with an Oatmeal Crumb
Strawberry Rhubarb Muffins with Streusel Topping
Ingredients
- 1 1/2 tsp all purpose flour
- 3/4 cup chopped strawberries
- 3/4 cup small chopped rhubarb
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup maple syrup
- 1/2 cup unsalted butter, melted and then slightly cooled
- 1/2 cup plain or vanilla Greek yogurt
- 1 tsp vanilla extract
- 2 eggs
For the streusel topping
- 2/3 cup all purpose flour
- 1/3 cup packed light or dark brown sugar
- 1/3 cup unsalted butter, melted
Instructions
- Preheat the oven to 375F and grease the muffin tin with cooking spray or butter, or use paper liners.
- In a small bowl toss the strawberries and rhubarb with 1 1/2 tsp flour. Set aside.
- In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then pour in the 1/3 cup melted butter and use a fork to stir until it's combined and formed crumbles. Set aside.
- In a bowl, combine the flour, baking powder and coarse salt. Set aside.
- In a larger mixing bowl, whisk together the maple syrup, melted butter, yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and mix with a wooden spoon or spatula until combined.
- Then gently fold in the strawberries and rhubarb.
- Divide the batter evenly among the muffin cups. (Use an ice cream scoop to make this step easier if you have one). Then sprinkle the streusel topping over each muffin; dividing evenly between 12 muffins and pressing down the streusel topping gently into the top of the muffins.
- Bake for 22-26 minutes or until a toothpick inserted into a muffin comes out clean. Let fully cool on a baking rack and then enjoy!
Notes
- Make sure the strawberries and chopped rhubarb pieces aren’t too big or they’ll sink in the muffin batter.
- I don’t recommend using frozen fruit in these muffins as it has more water in it which will make your muffins soggy and too moist.
- If you can’t find rhubarb, I recommend doubling up on the strawberries and making strawberry muffins with streusel topping instead! Alternatively, make my The Best Bakery Style Blueberry Muffins instead!
- Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying them.
More of a question than a comment, but I didn’t see a place on page to post a question. Here goes: I noticed the ingredient list calls for a cup of maple syrup. I’m wondering if that is a typo, since it seems excessive in relationship to the quantities of other ingredients listed. I am looking forward to trying this recipe, nonetheless!
Yes you bet! This is a good place to ask 🙂 It can definitely seem like a lot of maple syrup but there is no other sugar in the recipe, the maple syrup is the only sweetener. I hope that helps! And I hope you enjoy the recipe!
Very tasty !!! Excellent for a quick breakfast !!!
Hooray! So happy to hear you enjoyed the muffins!
Super delicious! It’s a keeper recipe!
Love to hear it’s a keeper recipe!