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Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins – Sweet, Tangy & Perfectly Fluffy
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Deliciously moist Strawberry Rhubarb Muffins topped with a crumbly streusel, perfect for breakfast or a snack.

Ingredients

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  • For the topping:
  • 1.5 tbsp flour
  • 2.5 tbsp sugar
  • 1 tbsp brown sugar (C&H golden brown sugar preferred)
  • 1.5 tbsp butter (cold, cut into small pea-sized cubes)
  • 1/4 cup walnuts (finely chopped, about 1/8-inch pieces)
  • 1 pinch salt
  • For the muffin batter:
  • 1 1/2 cups flour (King Arthur all-purpose flour)
  • 1.25 cups sugar
  • 8 tbsp butter (melted and cooled to room temperature)
  • 2 eggs (large, at room temperature)
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup strawberries (hulled and diced into 1/2-inch pieces)
  • 1 cup rhubarb (sliced into 1/2-inch thick pieces)
  • 1/2 cup walnuts
  • 1/2 tsp vanilla extract

Instructions

  1. In a food processor, combine the flour, sugar, brown sugar, and salt, then pulse until the mixture resembles coarse sand.
  2. Add the cold butter cubes and pulse until the mixture forms pea-sized crumbs.
  3. Pulse in the finely chopped walnuts until just combined, then transfer to a bowl and set aside.
  4. Hull and dice the strawberries into 1/2-inch pieces and slice the rhubarb into 1/2-inch thick pieces.
  5. Preheat your oven to 425°F and line your muffin pan with paper liners.
  6. In a medium bowl, whisk together the flour, baking powder, and salt.
  7. In a separate bowl, whisk together the melted butter and sugar until combined, then add the eggs one at a time, whisking well.
  8. Pour in the milk and vanilla extract, whisking until smooth and fully incorporated.
  9. Pour the wet mixture into the dry mixture and stir gently with a spatula until just combined.
  10. Fold in the walnuts, strawberries, and rhubarb with as few strokes as possible.
  11. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  12. Generously top each muffin with the streusel topping and press it down gently.
  13. Bake at 425°F for 15–18 minutes, until muffin tops are golden and a toothpick comes out clean.
  14. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire cooling rack.

Notes

  • Ensure that the butter is cold for the topping to achieve a crumbly texture.
  • Do not overmix the batter to keep the muffins tender.
  • Allowing the muffins to cool in the pan helps stabilize their structure.

Nutrition

Find it online: https://www.spiritsdrink.com/strawberry-rhubarb-muffins-delicious-recipe/