Strawberry Rhubarb Streusel Muffins Recipe

strawberry rhubarb streusel muffins
Carrie Vasios

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

Recipe Facts

Active: 25 mins
Total: 60 mins
Makes: 30 muffins

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  • 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


  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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