Strawberry Rhubarb Streusel Muffins Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020
strawberry rhubarb streusel muffins
Carrie Vasios

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

Recipe Details

Strawberry Rhubarb Streusel Muffins Recipe

Active 25 mins
Total 60 mins
Makes 30 muffins
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  1. 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.

  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. For the Topping: 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 3 days.

Special equipment

Three 12-cup muffin tins

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