Strawberry Rhubarb Streusel Muffins Recipe

Name: Strawberry Rhubarb Streusel Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 60 min
Yield: 30 muffins
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

These tender, vanilla-scented muffins are full of strawberry and rhubarb, making them perfect for spring.

Strawberry Rhubarb Streusel Muffins Recipe

Prep 15 mins

Cook 20 mins

Active 25 mins

Standing and Cooling Time 25 mins

Total 60 mins

Makes 30 muffins

Keep Screen Awake

For the Muffins:

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

For the Topping:

10 tablespoons cold unsalted butter, diced
1 cup light brown sugar
1 cup (5 ounces) flour

For the Muffins: Adjust oven rack to center position and preheat oven to 375°F (190°C). Butter muffin tins or line with paper holders. In a small bowl, combine rhubarb and sugar. Let stand 20 minutes.
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.
For the Topping: In a medium bowl, combine butter, sugar, and flour. Rub butter into flour until crumbs form.
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 3 days.

Special equipment

Three 12-cup muffin tins

This Recipe Appears In

Wake and Bake: Strawberry Rhubarb Streusel Muffins

Nutrition Facts (per serving)
6637	Calories
330g	Fat
850g	Carbs
89g	Protein

Nutrition Facts
Amount per serving
Calories	6637
% Daily Value*
Total Fat 330g	423%
Saturated Fat 197g	987%
Cholesterol 1564mg	521%
Sodium 5637mg	245%
Total Carbohydrate 850g	309%
Dietary Fiber 21g	75%
Total Sugars 501g
Protein 89g
Vitamin C 173mg	866%
Calcium 2808mg	216%
Iron 30mg	167%
Potassium 2819mg	60%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.