Dessertsculinaryhill5.0
Strawberry Rhubarb Muffins
These Strawberry Rhubarb Muffins are soft, buttery, and topped with an irresistible cinnamon streusel that makes every bite taste bakery-worthy.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●whisk
- ●strainer
📝 Preparation Steps
1
Preheat oven to 400 degrees. Prepare a muffin pan with paper or silicone liners. In a small bowl, toss together strawberries, rhubarb, and 1 tablespoon sugar. Set aside.
sugar1 tablespoongranulated sugar2 tablespoonsbrown sugar packed2 tablespoons
2
In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
sugar1 tablespoongranulated sugar2 tablespoonsbrown sugar packed2 tablespoonsbaking powder2 teaspoonsteaspoon salt1/8
3
In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined (batter will be lumpy).
eggs2
4
Drain strawberry-rhubarb mixture using a fine mesh strainer. Gently fold strawberries and rhubarb into the batter.
5
To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
sugar1 tablespoongranulated sugar2 tablespoonsbrown sugar packed2 tablespoonsteaspoon salt1/8
6
Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
7
Bake until muffin centers bounce back when lightly pressed, about 18 to ⏱️ 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Nutrition Facts
calories
273 kcal
fat Content
11 g
serving Size
1 muffin
fiber Content
1 g
sugar Content
22 g
sodium Content
284 mg
protein Content
4 g
trans Fat Content
0.4 g
cholesterol Content
54 mg
carbohydrate Content
41 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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