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Close-up of golden brown Strawberry Muffins with a crumb topping and fresh strawberries on a white surface.

Strawberry Rhubarb Muffins Recipe

These delightful Strawberry Rhubarb Muffins are bursting with the sweet-tart flavors of fresh strawberries and rhubarb, all crowned with a buttery streusel topping. Perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Streusel Topping
  • 1/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp unsalted butter cold, cut into small pieces
  • 1/4 tsp ground cinnamon
For the Muffins
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk room temperature
  • 1 large egg room temperature
  • 1/4 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 1 cup chopped rhubarb about 1/2-inch pieces
  • 1 cup chopped strawberries about 1/2-inch pieces

Equipment

  • 12-cup muffin pan
  • Paper liners
  • Large mixing bowl
  • Medium mixing bowl
  • Small Bowl
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons

Method
 

Prepare the Streusel Topping
  1. In a small bowl, combine 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon ground cinnamon. Add 1 tablespoon cold, cubed unsalted butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
Prepare Oven and Muffin Pan
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure there are no lumps.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together 1 cup milk, 1 large egg, 1/4 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract until well combined.
Combine Wet and Dry, Add Fruits
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the 1 cup chopped rhubarb and 1 cup chopped strawberries.
Fill Muffin Cups and Top
  1. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the prepared streusel topping generously over each muffin.
Bake the Muffins
  1. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
Cool
  1. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure milk and egg are at room temperature. This helps create a smoother batter and a more tender crumb. Do not overmix the batter; overmixing can lead to tough muffins. A few lumps are perfectly normal. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Thaw frozen muffins at room temperature or reheat briefly in the microwave.