Strawberry Rhubarb Muffins with Streusel Topping
Servings: 12 muffins
Packed with strawberries & rhubarb and topped with a buttery streusel, this Strawberry Rhubarb Muffin recipe is a must-make!
Print Recipe
Rate this Recipe
Pin Recipe
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.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!