Strawberry Rhubarb Sour Cream Streusel Muffins

These are tall and fluffy Strawberry Rhubarb Sour Cream Streusel Muffins. They have sweet strawberries and rhubarb in every bite you take! A buttery sugar streusel is sprinkled on top, which crisps up while baking. It is so delicious!

Using sour cream in muffins makes the texture extra soft and tender. These muffins are incredible because of it!

These muffins have the perfect texture. They are so fluffy and delicious.

For more muffin recipes, try Easy Carrot Muffins, Coconut Chocolate Muffins, and Carrot Oatmeal Streusel Muffins.

Jump to:

• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• Check out these recipes
• Strawberry Rhubarb Sour Cream Streusel Muffins

Ingredients Notes

Here's a list of some key ingredients for the muffins. Continue scrolling to the recipe card for a full list of measurements with instructions.

• Butter – I used unsalted butter, this will be used for the streusel.
• Rhubarb - I used bright pink rhubarb in the muffins. It is so pretty! Regardless of the colour, the rhubarb will still be delicious. If the rhubarb is older, it may be more stringy, so you may peel them if you'd like.
• Cornstarch – While optional, cornstarch helps create a wonderful texture in the muffins.
• Strawberries - The sweet strawberries are sliced into small pieces.
• Sour cream - The key ingredient in these muffins that makes the texture amazing. Make sure it's at room temperature before beginning.
• Oil – Any oil works in the muffins.

Step by step instructions

Here is how to make and bake these Strawberry Rhubarb Sour Cream Streusel Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Melt the butter and allow it to cool as you prep the rest of your ingredients.

Step 2 - Make the streusel. In a medium-sized bowl add the white sugar, butter, and flour. With your hands, mix it together until a crumbly streusel forms. Set aside in the refrigerator to chill as you make the batter.

Step 3 - Slice the strawberries and rhubarb. Wash and dry the strawberries and rhubarb. Then slice them both into small pieces, about 1/4", and set aside.

Step 4 – Mix dry ingredients. In a small bowl, mix together the dry ingredients. Set aside to use later.

Step 5 – Whisk wet ingredients. In a large bowl, whisk together the wet ingredients. Whisk until well combined and smooth, about 2-3 minutes.

Step 6 - Combine together. With a spatula, mix until almost all of the dry ingredients are incorporated.

Step 7 - Dust fruit in flour. In the strawberries and rhubarb bowl, sprinkle 1 tbsp of flour and dust the fruit evenly.

Step 8 - Mix the fruit into the bowl. Add the strawberries and rhubarb into the batter and continue mixing until just combined and no more flour streaks appear.

Step 9 - Scoop. Evenly distribute the batter into the prepared muffin liners. Sprinkle a handful of streusel on top.

Step 9 - Bake. Bake the muffins at 375°F and continue baking for 25-30 minutes. The muffins will be ready when a toothpick inserted in the middle of one comes out clean with no wet batter.

These muffins are best enjoyed fresh within the first 2 days. They may be stored in an airtight container in your refrigerator for up to 1 week.

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Mixing the dry ingredients in a separate bowl allows you to evenly distribute the levening agents before adding it into the wet ingredients. This way all of the muffins rise properly.
• Do not over-mix! Only mix the dry ingredients about halfway before adding in the strawberries and rhubarb. This will help prevent you from over-mixing in the end.

Check out these recipes

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!