Strawberry Rhubarb Muffins with Streusel Topping

These soft and fluffy Strawberry Rhubarb Muffins with Streusel Topping are filled with juicy strawberries and rhubarb and topped with buttery cinnamon streusel.

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 15 muffins

Calories: 257 kcal per serving

Ingredients

½ cup - salted butter*
½ cup - granulated white sugar
¼ cup - brown sugar
2 - eggs
1 tsp - vanilla extract
¾ cup - buttermilk*
2 cups - all-purpose flour
1 tbsp - baking powder
½ tsp - salt
¾ cup - rhubarb
¾ cup - strawberries
¼ cup - salted butter
½ cup - all-purpose flour
⅓ cup - brown sugar
1 tsp - ground cinnamon

Instructions

Preheat the oven to 350℉. Line muffin tins with 15 parchment muffin liners or grease.
Whisk together the melted butter, white sugar, and brown sugar. Add the vanilla, eggs, and buttermilk and whisk until smooth.
Add the flour, baking powder, salt, rhubarb, and strawberries and mix just until combined. Do not overmix!
Fill each liner to the top with batter. Stir together the melted butter, flour, brown sugar, and cinnamon and crumble on top of the batter in each liner. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!

Nutrition