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–+ servings

Strawberry Rhubarb Streusel Muffins

Ania
These are delicious muffins perfect for the summer! They are soft and light, with tangy rhubarb flavour and sweet strawberries in every bite. They have a sweet sugar streusel sprinkled on top too.
5 from 2 votes

Ingredients
 
 

For the streusel

For the muffins

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 3/4 cup strawberries chopped
  • 3/4 cup rhubarb diced in quarters
  • 2 eggs room temperature
  • 1 cup white sugar
  • 2/3 cups vegetable oil
  • 2/3 cups buttermilk* room temperature
  • 2 tbsp lemon zest approx one medium-sized lemon
  • 2 tsps vanilla
  • 1 tbsp vanilla pudding or cornstarch

Instructions
 

Make the streusel

  • In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
    3/4 cups all-purpose flour, 1/3 cup white sugar, 6 tbsp butter

For the muffins

  • Line a 12 muffin tin with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Roughly chop the strawberries and rhubarb and set aside.
    3/4 cup strawberries, 3/4 cup rhubarb
  • In a medium-sized bowl, add the flour, baking powder, vanilla pudding powder, baking soda, and salt. Mix together and set aside.
    2 1/4 cups all purpose flour, 1 tsp baking soda, 2 tsps baking powder, 1/4 tsp salt, 1 tbsp vanilla pudding or cornstarch
  • In a large bowl, add oil, buttermilk, vanilla, eggs, lemon zest, and white sugar. Whisk together until combined and smooth. 
    2 eggs, 1 cup white sugar, 2/3 cups vegetable oil, 2/3 cups buttermilk*, 2 tbsp lemon zest, 2 tsps vanilla
  • Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
  • In the bowl with the fresh strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
    3/4 cup rhubarb, 3/4 cup strawberries
  • Add the chopped strawberries and rhubarb and mix in a few times until evenly distributed.
  • Evenly divide the batter between 12 muffin liners.
  • Sprinkle streusel evenly on top of each muffin.
  • Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
  • Allow them to cool and enjoy!

Notes

*To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.