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Strawberry Rhubarb Streusel Muffins

Strawberry Rhubarb Streusel Muffins

My local market had a good deal on strawberries and rhubarb so I went in search of recipe inspiration online. I found this muffin recipe on Saltwater Daughters that not only looked fun to make but tasty too. These strawberry rhubarb streusel muffins take longer to make than regular muffins but they are so worth the extra time, effort, and dishes. I loved the idea of roasting the strawberries and rhubarb before making the muffin batter because roasting fruit reduces its moisture and sweetens its flavor. The muffins turned out to be delicious! My kids devoured a couple each after school and look forward to having them for their school lunch treat this week. My husband and I also really loved these muffins and we both had them for dessert.

Strawberry Rhubarb Streusel Muffins

How to Make Strawberry Rhubarb Streusel Muffins

Preheat the oven to 400 degrees. Toss together the diced strawberries and rhubarb with the tablespoon of white sugar and lemon zest until well combined. Pour onto the baking sheet and spread out.

Strawberry Rhubarb Streusel Muffins

Place into the oven and roast for 10-15 minutes, stirring halfway through baking. Remove from the oven and set aside to allow them to cool. Decrease the oven heat to 350 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl; mix well. Add the roasted fruit to the flour mixture; stir to coat.

In a separate large bowl whisk together the buttermilk, oil, and eggs until very well combined. Add the dry ingredients to the wet, and gently stir together until the batter is just incorporated – don’t over mix!

Spoon the batter into the prepared muffin tin.

Make the streusel by combining the oatmeal, brown sugar, flour, butter, cinnamon, and salt together with your fingers until they form small clumps and everything is incorporated. 

Sprinkle the streusel evenly over the top of the muffins.

Place into the oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a rack for 5-10 minutes before removing them to a rack to cool. Serve with iced cold milk and slathered with butter, if desired. Enjoy!

Strawberry Rhubarb Streusel Muffins

 

Strawberry Rhubarb Streusel Muffins

Strawberry Rhubarb Streusel Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12 - 15 muffins
Author: Pam - For the Love of Cooking / Original by Saltwater Daughters

Ingredients

Muffin Batter:

  • 1 ¼ cups strawberries, hulled and cut small
  • 1 cup rhubarb, diced small
  • 1 tbsp white sugar
  • Zest from half a lemon
  • 3 cups flour
  • cup white sugar
  • 1 tbsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1 ½ cups buttermilk
  • ½ cup vegetable oil
  • 2 eggs

Streusel Topping:

  • ¾ cup oatmeal
  • cup brown sugar
  • ¼ cup flour
  • ¼ cup unsalted butter, softened to room temperature
  • ¼ tsp cinnamon
  • Pinch of salt

Instructions

  • Preheat the oven to 400 degrees.
  • Toss together the diced strawberries and rhubarb with the tablespoon of white sugar and lemon zest until well combined. Pour onto the baking sheet and spread out.
  • Place into the oven and roast for 10-15 minutes, stirring halfway through baking. Remove from the oven and set aside to allow them to cool.
  • Decrease the oven heat to 350 degrees. Coat a muffin tin with cooking spray.
  • Combine the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl; mix well. Add the roasted fruit to the flour mixture; stir to coat.
  • In a separate large bowl whisk together the buttermilk, oil, and eggs until very well combined.
  • Add the dry ingredients to the wet, and gently stir together until the batter is just incorporated - don't over mix!
  • Spoon the batter into the prepared muffin tin.
  • Make the streusel by combining the oatmeal, brown sugar, flour, butter, cinnamon, and salt together with your fingers until they form small clumps and everything is incorporated. 
  • Sprinkle the streusel evenly over the top of the muffins. 
  • Place into the oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a rack for 5-10 minutes before removing them to a rack to cool. 
  • Serve with iced cold milk and slathered with butter, if desired. Enjoy!
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6 Comments

  1. I simply can’t resist anything with streusel! These muffins look gorgeous with that dome shape.

  2. I’m with Angie — streusel is impossible to resist! So I won’t. 🙂 These look terrific — thanks.

  3. Precooking the rhubarb and strawberries is a great idea! I love streusel on cakes, so why not on muffins! Another delicious creation, Pam.