Strawberry Rhubarb Streusel Muffins

Strawberry Rhubarb Streusel Muffins
Leah Maroney
    30 mins
Ratings

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.  I use her muffin base for my chocolate chip muffinsblueberry muffins, and cranberry orange muffins! These muffins are moist, they hold their shape nicely, and they also freeze really well!  If I want to make the muffins ahead of time, just let them cool completely (this part is very important) and then 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!

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

What You'll Need

  • Muffins
  •  6 tablespoons of unsalted butter, melted
  • 1/2 cup of sour cream
  • 3/4 cup of whole milk
  • 1 large egg
  • 1 1/3 cup of unbleached all purpose flour
  • 2 1/2 teaspoons of baking powder
  • 1/4 cup of sugar
  • 1/4 teaspoon of salt
  • 1 cup finely chopped strawberries
  • 3/4 cup diced rhubarb
  • Streusel Topping
  • 3 Tablespoons butter, softened
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ cup flour

How to Make It

  1.  Line a muffin tin with paper baking cups.  Preheat the oven to 400 F.
  2. Combine all of the streusel ingredients together in a small bowl. 
  3. Begin making the muffins and set the streusel topping aside. Make sure to let the butter cool slightly after you have melted it.  Combine it with the sour cream, whole milk, and egg in a measuring cup. Beat until completely combined. 
  4. Add the flour, baking powder, sugar, and salt to a mixing bowl.  Stir until it is combined.  
  1. Gently fold in 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.  Then gently fold in the chopped strawberries and rhubarb.
  2. 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. 
  3. Top each muffin with about a tablespoon of the streusel topping.   Bake in the oven for about 20 minutes, or until a toothpick comes out clean.