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Strawberry Rhubarb Streusel Muffins

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 - 15 muffins
Course: Bread
Cuisine: American

Ingredients

Muffin Batter:
  • 1¼ cups strawberries, hulled and cut small
  • 1 cup rhubarb, diced small
  • 1 tbsp white sugar
  • zest from half a lemon
  • 3 cups flour
  • ⅔ cup white sugar
  • 1 tbsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1½ cups buttermilk
  • ½ cup vegetable oil
  • 2 eggs
Streusel Topping:
  • ¾ cup oatmeal
  • ⅔ cup brown sugar
  • ¼ cup flour
  • ¼ cup unsalted butter, softened to room temperature
  • ¼ tsp cinnamon
  • pinch of salt

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees.
  2. Toss 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.
  3. 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.
  4. Decrease the oven heat to 350 degrees. Coat a muffin tin with cooking spray.
  5. Combine the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl until well mixed.
  6. Add the roasted fruit to the flour mixture; stir to coat.
  7. In a separate large bowl, whisk together the buttermilk, oil, and eggs until very well combined.
  8. Add the dry ingredients to the wet and gently stir until the batter is incorporated–don't over mix!
  9. Spoon the batter into the prepared muffin tin.
  10. Make the streusel by combining the oatmeal, brown sugar, flour, butter, cinnamon, and salt with your fingers until they form small clumps and everything is incorporated. 
  11. Sprinkle the streusel evenly over the top of the muffins. 
  12. Place into the oven and bake for 20-22 minutes or until a tester inserted in the center comes out clean.
  13. Remove from the oven and cool on a wire cooling rack for 5-10 minutes before removing them to a rack to cool. 
  14. Serve with iced cold milk and slathered with butter, if desired. Enjoy!