Strawberry Rhubarb Muffins Streusel (Printable)
Fluffy muffins packed with strawberries and rhubarb, crowned with crunchy cinnamon streusel topping.
# What You'll Need:
→ Fruit
01 - 1 cup diced fresh strawberries
02 - 1 cup diced fresh rhubarb
→ Dry Ingredients
03 - 2 cups all-purpose flour
04 - 1 cup granulated sugar
05 - 2 teaspoons baking powder
06 - ½ teaspoon baking soda
07 - ½ teaspoon salt
→ Wet Ingredients
08 - 2 large eggs
09 - ½ cup vegetable oil
10 - ½ cup whole milk
11 - 1 teaspoon vanilla extract
→ Streusel Topping
12 - ½ cup all-purpose flour
13 - ⅓ cup packed brown sugar
14 - ¼ cup cold unsalted butter, cubed
15 - ½ teaspoon ground cinnamon
16 - Pinch of salt
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - Combine diced strawberries and rhubarb in a medium bowl. Set aside while preparing the batter.
03 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until well combined.
04 - In a separate bowl, whisk eggs, vegetable oil, whole milk, and vanilla extract until smooth and fully incorporated.
05 - Pour wet ingredients into dry ingredients. Mix gently with a spatula just until combined. Do not overmix as this will result in dense muffins.
06 - Gently fold the diced strawberries and rhubarb into the batter, taking care not to crush the fruit pieces.
07 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
08 - In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
09 - Sprinkle the streusel mixture evenly over the tops of the filled muffin cups, pressing lightly to adhere.
10 - Bake for 22 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean.
11 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Expert Hints:
01 -
- The streusel topping creates this incredible crispy, cinnamon-spiced crown that makes every bite feel special
- Fresh strawberries and rhubarb strike that perfect sweet-tart balance that makes spring baking so exciting
02 -
- Overmixing is the enemy of tender muffins, stop as soon as the flour disappears
- Cold butter is non-negotiable for good streusel, pop it in the freezer for 10 minutes if it feels too soft
03 -
- If your strawberries are on the large side, quarter them instead of dicing so they don't disappear into the batter
- Tossing the fruit in a tablespoon of flour before folding keeps them from sinking to the bottom