Strawberry Rhubarb Streusel Muffins Recipe

Name: Strawberry Rhubarb Streusel Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced rhubab (from about 2 stalks); 1 cup (7 ounces) sugar; 2 cups (10 ounces) all purpose flour; 1/2 cup packed light brown sugar; 2 tablespoons baking powder; 1 teaspoon salt; 1 1/2 cups milk; 4 eggs, lightly beaten; 16 tablespoons (2 sticks) unsalted butter, melted and cooled; 2 teaspoons vanilla extract; 1 1/2 cups chopped strawberries; 10 tablespoons cold unsalted butter, diced; 1 cup light brown sugar; 1 cup (5 ounces) flour

Servings: persons

2 cups diced rhubab (from about 2 stalks)
1 cup (7 ounces) sugar
2 cups (10 ounces) all purpose flour
1/2 cup packed light brown sugar
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
4 eggs, lightly beaten
16 tablespoons (2 sticks) unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 1/2 cups chopped strawberries
10 tablespoons cold unsalted butter, diced
1 cup light brown sugar
1 cup (5 ounces) flour

1
Adjust oven rack to center position and preheat oven to 375u00b0F. Butter muffin tins or line with paper holders. In a small bowl, combine rhubarb and sugar. Let stand 20 minutes.
2
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. In a medium bowl, whisk together milk, eggs, butter, and vanilla until combined. Pour wet ingredients into dry ingredients and stir until combined (lumps will remain.) Use a plastic spatula or wooden spoon to gently fold in rhubarb, sugar, and strawberries until combined.
3
: In a medium bowl, combine butter, sugar, and flour. Rub butter into flour until crumbs form.
4
Fill each muffin cup 3/4 full with batter. Top with streusel. Bake muffins until golden and a cake tester comes out clean, about 20 minutes. Let cool in tin for 5 minutes. Repeat with remaining batches of muffins. Store muffins in a sealed container at room temperature for up to three days.

1719

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 cups diced rhubab (from about 2 stalks), 1 cup (7 ounces) sugar, 2 cups (10 ounces) all purpose flour, 1/2 cup packed light brown sugar, and more.

Yes, Strawberry Rhubarb Streusel Muffins Recipe 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.

That's it — enjoy your meal!