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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 throughout. They have a sweet sugar streusel sprinkled on top too.
5 from 2 votes

Ingredients
  

For the streusel

For the muffins

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

Instructions
 

  • Line a 12 tin muffin liner 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.
  • 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
  • In a medium-sized bowl, add the flour, baking powder, vanilla pudding powder, baking soda, and salt. Mix together and set aside.
    2 cups all purpose flour, 1 teaspoon baking soda, 2 tsps baking powder, 1/2 teaspoon sea 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, 1/2 cup vegetable oil, 3/4 cup buttermilk*, zest of 1 lemon, 1 tbsp 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 strawberries, 3/4 cup rhubarb
  • Add the strawberries and rhubarb and mix in a few times.
  • Evenly divide the batter between 12 muffin liners.
  • Sprinkle streusel evenly on top.
  • 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.

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.