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Breakfast Sweets

Strawberry Rhubarb Streusel Muffins

Strawberry Rhubarb Streusel Muffins

[Photograph: Carrie Vasios]

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

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Strawberry Rhubarb Streusel Muffins

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About This Recipe

Yield:makes about 30 standard sized muffins
Active time:25 minutes
Total time:1 hour
Special equipment:three 12-cup muffin tins
This recipe appears in: Wake and Bake: Strawberry Rhubarb Streusel Muffins

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

Procedures

  1. 1

    Adjust oven rack to center position and preheat oven to 375°F. Butter muffin tins or line with paper holders. In a small bowl, combine rhubarb and sugar. Let stand 20 minutes.

  2. 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. 3

    For the topping: In a medium bowl, combine butter, sugar, and flour. Rub butter into flour until crumbs form.

  4. 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.

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