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Strawberry Rhubarb Streusel Muffins

Strawberry Rhubarb Streusel Muffins

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 muffins 1x




  • 100g fresh rhubarb
  • 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


  1. Preheat the oven to 220 C (425 F) and line a 12-cavity muffin tin with liners.
  2. Cut the rhubarb stalk into thin slices and dice the strawberries.
  3. Whisk together the flour, baking soda, baking powder and salt in a large bowl.
  4. 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.
  5. Pour the wet ingredients into the dry ingredients and fold together until completely combined. Avoid overmixing. (The batter will be thick – this prevent the rhubarb und strawberry chunks from sinking) Add 1/3 of the chopped rhubarb and strawberries to the batter.
  6. To make the streusels, combine all the ingredients and mix together with a fork until you have a crumbly and loose texture.
  7. 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.
  8. 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