Strawberry Rhubarb Muffins are a spring and summer favorite, bursting with sweet-tart flavors from fresh seasonal produce. These muffins are soft, tender, and feature a cinnamon sugar streusel topping.
muffins
Strawberry Rhubarb Muffins are a spring and summer favorite, bursting with sweet-tart flavors from fresh seasonal produce. These muffins are soft, tender, and feature a cinnamon sugar streusel topping.
Instructions
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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
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In a medium bowl, whisk flour, baking powder, and salt.
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Fold in rhubarb and strawberries.
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In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla, and mix until combined.
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Add half of the dry ingredients, and half of the milk and mix with a spatula until combined.
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Add the remaining dry ingredients and milk, and mix again until combined. Do not overmix.
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Scoop the batter evenly into the muffin cups. filling each about ¾ full.
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For the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Add small cubes of cold butter, and mash with a fork with the sugar mixture until crumbly. Sprinkle over muffins.
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Bake for 20 minutes or until a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to a rack to cool completely.
Notes:
- Chop the rhubarb into small pieces (½ inch or less) to help the rhubarb soften fully and spread evenly throughout the muffin.
- Pat the strawberries dry after chopping to avoid excess moisture that can make the muffins soggy or gummy.
- Keep baked muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze these for up to 3 months.
Nutrition Information
Serving: 1muffin, Calories: 241kcal, Carbohydrates: 34g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 55mg, Sodium: 116mg, Potassium: 187mg, Fiber: 1g, Sugar: 16g, Vitamin A: 344IU, Vitamin C: 8mg, Calcium: 70mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen