Strawberry Rhubarb Muffins Streusel (Printable)

Moist muffins with fresh strawberries, rhubarb, and a buttery cinnamon streusel topping.

# What You'll Need:

→ Muffin Base

01 - 1 3/4 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/3 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 cup diced fresh strawberries
11 - 1 cup diced fresh rhubarb

→ Cinnamon Streusel Topping

12 - 1/3 cup all-purpose flour
13 - 1/4 cup packed light brown sugar
14 - 1/2 teaspoon ground cinnamon
15 - 3 tablespoons cold unsalted butter, cubed
16 - Pinch of salt

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
03 - In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined. The batter should remain slightly lumpy. Avoid overmixing to prevent tough muffins.
05 - Gently fold in the diced strawberries and rhubarb until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
07 - In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and rub together with your fingertips or pastry cutter until the mixture resembles coarse crumbs.
08 - Sprinkle the streusel mixture evenly over the batter in each muffin cup, pressing lightly to adhere.
09 - Bake for 22-25 minutes until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10 - Allow muffins to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • The streusel creates an irresistible buttery cinnamon crown that makes every muffin feel special
  • Fresh rhubarb adds a sophisticated tang that balances the strawberries natural sweetness
  • These come together in under an hour but taste like something from a fancy bakery
02 -
  • Overmixing the batter will make these muffins tough so stop stirring as soon as you no longer see dry flour
  • Cold butter is nonnegotiable for the streusel warm butter will melt into the flour instead of creating those delicious crumbly bits
  • Fresh rhubarb varies in tartness so taste a small raw piece and adjust the sugar slightly if needed
03 -
  • Room temperature ingredients blend more easily creating a smoother batter with better texture
  • Use a light touch when folding in the fruit to avoid mashing it and turning your batter pink
  • If your streusel starts melting into the batter before baking pop the filled muffin tin in the freezer for 10 minutes

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