Whoever invented the strawberry rhubarb combination is a freaking genius. As much as I love to experiment with rhubarb creating and trying different recipes, this flavor combination is always a winner. You can never go wrong with strawberry rhubarb. These light, fluffy Strawberry Rhubarb Streusel Muffins are no exception.
I look forward to rhubarb season every year. But I keep saying I will plant a patch in my garden. However, I never get around to it. At the end of May, I grow impatient waiting for it to arrive in my local farmer’s markets. Consequently, I am reduced to stalking the stock people in the grocery aisles. Recently, I scored with one who said they had some in the back they did not put out yet. He went and got it for me. Bless him. I definitely owe him one of these Strawberry Rhubarb Streusel Muffins
Some Rhubarb fun facts:
- Rhubarb originated in China.
- You can actually hear it grow. It crackles.
- Originally, rhubarb was used for medicinal purposes as a laxative or ulcer treatment.
- It is named for the ancient name of the Volga river in Russia, Rha.
- The word, Rhubarb also means a heated dispute or controversy.
These Strawberry Rhubarb Streusel Muffins are so easy to throw together. You don’t even need a mixer. I love a recipe like this especially when I have weekend guests. Make these to eat with breakfast and guests are so impressed with fresh muffins. The only extra step is making the streusel which takes only a few minutes. However, you can skip the streusel completely. Speaking of streusel, the recipe calls for granulated white sugar in the streusel. Alternately, substitute brown sugar for a more caramel flavor.
You need a cup each of chopped strawberries and rhubarb. The rest is flour, sugar, baking powder, oil, and butter. First, make the streusel. Secondly, whisk the dry ingredients together. Thirdly, mix the wet ingredients and add to the dry. After that, fold in the strawberries and rhubarb. Then transfer to a prepared muffin tin and bake for 20 minutes.
The muffins themselves only contain a half cup of sugar so they are not too sweet. That’s where the streusel does the heavy lifting.
Strawberry Rhubarb Streusel Muffins
Ingredients
For the streusel:
- 1 /2 cup unsalted butter, room temperature
- 3/4 cup flour
- 3/4 cup white granulated sugar
For the muffins:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tsp vanilla
- 1 cup chopped fresh strawberries
- 1 cup chopped fresh rhubarb
Instructions
Make the streusel:
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Place the unsalted butter, sugar and all-purpose flour into a bowl.
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Use your fingers or a large fork to rub the mixture together until the mixture resembles streusel. Set aside.
Make the muffins:
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Preheat oven to 350ºF.
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Grease a 12 cup muffin tin.
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Whisk together the flour, baking powder, and salt. Set aside.
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In a separate bowl, whisk together the milk, oil, egg, sugar, and vanilla.
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Mix in by hand the dry ingredients just until the batter comes together. Add the strawberries and rhubarb.
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Divide the batter evenly among the 12 cups in a muffin tin.
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Sprinkle the streusel on top.
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Bake for 20 minutes or until a knife inserted comes out clean.
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Transfer to a wire rack to cool. Lovely if served slightly warm.
Like these Strawberry Rhubarb Streusel Muffins? Also, try some of my other rhubarb recipes.
