These buttery and soft strawberry rhubarb streusel muffins are a great make-ahead dessert and will have any dessert-lover going back for seconds!
The beautiful rhubarb is currently in season and there is no better way to incorporate it in your dishes than with these big fluffy streusel muffins! Their buttery and moist taste will certainly have you and your guests going back for a second one. And the best thing about them? They are ideal for making ahead of time, as they taste even better on the second day plus they freeze really nicely too! This way you can make a big batch of them and always have a few handy when unexpected guests come over!
If you are reading this to a time where rhubarb isn’t in season, you can still make these tasty muffins by simply swapping it for more strawberries.
A handy trick for prolonging the rhubarb season is to chop of some raw rhubarb stalks and freeze them on parchment paper until they are firm and then storing them in a ziplock bag in your freezer. The sour vegetable can be frozen up to 3 months. If you want to store it even longer (up to 6 months) I recommend blanching it in boiling water for 1 minute before freezing it.
While you don’t want to use the frozen rhubarb for cakes and cupcakes, as this can make them soggy, it can be used for a variety of other desserts such as sauces, tiramisu or layer desserts, pies, galettes, crumbles and sirups.
I hope you’ll give these delicious streusel muffins a try, and if you do, be sure to leave me comment letting me know how you liked them. Happy baking!Print
- 100g fresh rhubarb (1 stalk)
- 120g fresh strawberries (4.2 oz)
- 200g flour (1 and 1/2 cups)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 120g butter, softened (1 stick)
- 1 and 1/2 teaspoons vanilla extract
- 150g white granulated sugar (3/4 cups)
- 2 eggs
- 180g sour cream (3/4 cups)
- 50 ml milk (2 and 1/2 tablespoons)
- 2 tablespoons butter, melted
- 60g flour (3 tablespoons)
- 60g sugar (1/4 cup plus 1 tablespoon)
- pinch of salt
- Preheat the oven to 220 C (425 F) and line a 12-cavity muffin tin with liners.
- Cut the rhubarb stalk into thin slices and dice the strawberries.
- Whisk together the flour, baking soda, baking powder and salt in a large bowl.
- In a separate bowl, cream together the butter with the vanilla extract until fluffy, for about 1 minute. Add in the sugar and eggs and continue beating until it is well combined. Then mix in the sour cream and milk.
- Pour the wet ingredients into the dry ingredients and fold together until completely combined. Avoid overmixing. The batter will be thick. Add 1/3 of the chopped rhubarb and strawberries to the batter.
- To make the streusels, combine all the ingredients and mix together with a fork until you have a crumbly and loose texture.
- Assemble the muffins by filling them up halfway with batter, adding the chopped rhubarb and strawberries on top and sprinkling them with the streusel mix.
- Bake for 5 minutes in the preheated oven, then reduce the heat to 180 C (350 F) and continue baking for another 15-18 minutes until a toothpick inserted comes out clean.
Keywords: strawberry, rhubarb, muffins, streusel muffins, breakfast