Moist and delicious strawberry rhubarb muffins with a sweet and crunch streusel topping is the perfect way to use up rhubarb from the garden or farmer’s market!

Growing up my parents had a small patch of rhubarb on our property. They would make some kind of warm stewed rhubarb dish with it that always made my brother and I pucker up with the funniest faces! While the memories are always good for a laugh, these days the my favourite way to use rhubarb is in baking.

We’ve been a fan of my Whole Wheat Rhubarb Muffins for years, but this year when my father in law passed on some rhubarb from his own garden, I decided to try something a little sweeter and put together these Strawberry Rhubarb Muffins that have the most delicious brown sugar crumble topping that really gives them the wow factor! 

Strawberry Rhubarb Muffins Recipe with Streusel Topping

Streusel Topping

1/2 cup white sugar
2 tbsp melted butter or margarine
2 tsp cinnamon

Muffin Ingredients

2.5 cups flour
1.5 cup brown sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 egg lightly beaten
1 cup buttermilk * See notes on how to make your own!
2/3 cups oil
1 tsp vanilla
1 cup finely chopped strawberry
1 cup finely chopped rhubarb

Muffin Directions

• Combine first three ingredients in a small bowl to make the streusal topping, set aside.
• Combine flour, brown sugar, salt, baking soda, cinnamon in a large bowl.
• In a separate bowl, gently combine egg, oil, buttermilk and vanilla.
• Gently stir the wet ingredients into the dry.
• Fold in chopped strawberry and rhubarb, taking care to not over-mix the batter.
• Fill muffin pan halfway to three-quarters full with batter.
• Top with a sprinkling of the streusal.
• Bake for 18 minutes at 375ºF.
• Remove from oven, test for doneness with a toothpick and transfer to a cooling rack.

Yield: 12

Strawberry Rhubarb Muffins with Streusel Topping

Print

A moist and delicious strawberry rhubarb muffin that has a sweet and crunchy streusel topping that is to die for.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

• 1/2 cup white sugar
• 2 tbsp melted butter or margarine
• 2 tsp cinnamon
• 2.5 cups flour
• 1.5 cup brown sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 egg lightly beaten
• 1 cup buttermilk
• 2/3 cups oil
• 1 tsp vanilla
• 1 cup finely chopped strawberry
• 1 cup finely chopped rhubarb

Instructions

1. Combine first three ingredients in a small bowl to make the streusal topping, set aside.
2. Combine flour, brown sugar, salt, baking soda, cinnamon in a large bowl.
3. In a separate bowl, gently combine egg, oil, buttermilk and vanilla.
4. Gently stir the wet ingredients into the dry.
5. Fold in chopped strawberry and rhubarb, taking care to not over-mix the batter.
6. Fill muffin pan halfway to three-quarters full with batter.
7. Top with a sprinkling of the streusal.
8. Bake for 18 minutes at 375ºF.
9. Remove from oven, test for doneness with a toothpick and transfer to a cooling rack.

Notes

If you don't have buttermilk this is a quick and easy way to do it - Add 1.5 tbsp of vinegar or lemon juice to a measuring cup.  Fill to the 1 cup line with regular milk.  Let stand 5-10 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 365Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 21mgSodium: 366mgCarbohydrates: 54gFiber: 2gSugar: 32gProtein: 4g

If you don’t have buttermilk on hand, I know I never do, there’s a quick and easy hack I always use when I’m baking with a recipe that calls for it so don’t stress!

How To Make Buttermilk

Before starting the muffin recipe, add 1.5 tbsp of lemon juice to a measuring cup (you can also use vinegar instead of lemon juice for the same effect).  Fill to the 1 cup line with regular milk and  let stand for about 5-10 minutes. Because it has to sit for a few minutes, I always start making the buttermilk right away and then carry on with the baking recipe and it’s usually ready to go when I get to that part of the recipe. Often you will see some bubbles rise to the top of the milk. 

Seriously though, just look how nice and packed this fruit muffin is! The sweetness of the strawberries and the tartness of the rhubarb are tried and true combination that not many can resist and pair it with that amazing brown sugar and cinnamon crunch – PERFECTION! 

We loved these so much, we made them twice in a week! 

Like all baking, it’s best to eat these streusel muffins warm from the oven because the topping will be nice and crunchy! Once the muffins have been stored in an air tight container, the topping will soften up. It will still taste amazing, but it will lose that nice crunch you get with the freshly baked muffin. 

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