Strawberry Rhubarb Streusel Muffins Recipe

Name: Strawberry Rhubarb Streusel Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STREUSEL TOPPING; 2 tablespoons cold butter; 2/3 cup brown sugar; 1 teaspoon cinnamon; 1 cup finely chopped walnuts; MUFFIN BATTER; 1 1/2 cups firmly-packed brown sugar; 2/3 cup vegetable oil; 1 egg, room temperature; 1/2 cup fresh orange juice, almost to room temperature; 1/2 cup sour cream (not cold, almost room temperature); 1 1/2 teaspoons vanilla; 2 1/2 cups all-purpose flour; 1/4 teaspoon salt; 3/4 teaspoon cinnamon (or to taste); 1/2 teaspoon baking soda; 2 teaspoons baking powder; 3/4 cup finely diced fresh rhubarb; 3/4 cup diced fresh strawberries

Servings: persons

STREUSEL TOPPING
2 tablespoons cold butter
2/3 cup brown sugar
1 teaspoon cinnamon
1 cup finely chopped walnuts
MUFFIN BATTER
1 1/2 cups firmly-packed brown sugar
2/3 cup vegetable oil
1 egg, room temperature
1/2 cup fresh orange juice, almost to room temperature
1/2 cup sour cream (not cold, almost room temperature)
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon cinnamon (or to taste)
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 cup finely diced fresh rhubarb
3/4 cup diced fresh strawberries

1
Set oven to 375u00b0F (will reduce heat later).
2
Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
3
To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
4
In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
5
Stir in orange juice and sour cream; mix well to combine.
6
In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
7
Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen.
8
Fold in the strawberries and rhubarb carefully not to overmix batter.
9
Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
10
Sprinkle a generous amount of streusel mix over the batter.
11
Reduce heat to 350u00b0F.
12
Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.

1451

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: STREUSEL TOPPING, 2 tablespoons cold butter, 2/3 cup brown sugar, 1 teaspoon cinnamon, and more.

Yes, Strawberry Rhubarb Streusel Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Rhubarb Streusel Muffins

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