Strawberry Rhubarb Muffins with Streusel Topping

You have got to try this strawberry rhubarb muffin recipe!

These strawberry rhubarb muffins are packed with fresh strawberries and rhubarb and covered with a crunchy streusel topping.

Plus, they only take 10 minutes to prep and are perfect for the Spring season!

Strawberry rhubarb is a classic for a reason! The flavor combination of sweet from the strawberries and tartness of the rhubarb is just too good. I love my strawberry rhubarb hand pies and knew I wanted to make a muffin recipe for rhubarb season.

With fresh fruit and a great texture, these baked muffins are a real treat during the Spring and Summer months. This is one of my favorite recipes to make during rhubarb season!

Why you’ll love this delicious muffin recipe

• These strawberry rhubarb muffins are extra moist thanks to Greek yogurt.

• Each muffin is covered with the best streusel topping!

• The sweetness of the strawberries and tart rhubarb is a classic for a reason.

• You don’t need a mixer to make this muffin recipe!

Ingredients Needed to make these strawberry rhubarb muffin recipe

Strawberries: I recommend using fresh strawberries as frozen strawberries hold more water in them, which will lead to a soggy muffin.

Rhubarb: use fresh rhubarb instead of frozen, as just like the strawberries they hold more water!

Maple Syrup: this strawberry muffin recipe is sweetened with maple syrup instead of sugar.

Greek Yogurt: greek yogurt is going to make these muffins super soft and moist.

Brown Sugar: you can use either light or dark brown sugar for the streusel topping.

All purpose flour: the base of the muffin recipe

Butter: unsalted butter is used in the muffin batter and streusel topping.

How to make these strawberry rhubarb muffins with streusel topping

Step 1: Preheat your oven to 375°Fahrenheit and line a muffin pan with paper liners or grease a muffin pan with cooking spray or butter.

Step 2: In a small bowl, toss the diced strawberries and chopped rhubarb with 1 1/2 tsp of flour. Set aside.

Step 3: In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then pour in the 1/3 cup melted butter and use a fork to stir until it’s combined and formed crumbles. Set aside.

Step 4: In a large bowl, whisk together the flour, baking powder and coarse salt. Set aside.

Step 5: In another medium bowl, whisk together the maple syrup, melted butter, Greek yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and stir with a wooden spoon or rubber spatula.

Step 6: Gently fold in the sweet strawberries and rhubarb.

Step 7: Divide the batter evenly among the muffin cups, then sprinkle the streusel topping on the top of each muffin. I recommend pressing the topping down gently into the muffin tops.

Step 8: Bake for 22-26 muffins or until a toothpick inserted into the middle of a muffin comes out clean.

Step 9: Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Expert Tips for this muffin recipe

• I love using an ice cream scoop or a large cookie scoop to distribute the muffin batter evenly.

• Don’t overmix the muffin batter to get that perfectly soft muffin texture. Once you add the dry ingredients to the wet ingredients, mix until just combined.

• Make sure the strawberries and chopped rhubarb pieces aren’t too big or they’ll sink in the muffin batter. I like to use small diced strawberries and small diced rhubarb in this recipe.

• You can use muffin liners here or if you don’t have any on hand, just be sure to grease the muffin tin with cooking spray or butter generously.

• Press the streusel topping gently on top of the muffins before baking to help the topping stick to the muffins.

Common questions about this strawberry rhubarb muffin recipe

Can I use frozen strawberries and rhubarb instead of fresh?
I don’t recommend using frozen fruit in this muffin recipe as it has more water in it which will make your muffins soggy and too moist.

What if I can’t find rhubarb at the store?
If you can’t find rhubarb, you can try your local farmers market. However if it’s not available I recommend doubling up on the strawberries and making strawberry muffins with streusel topping instead! Alternatively, make my blueberry muffin recipe.

Storage

Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying them.

More strawberry & rhubarb baking recipes to love from the blog:

Easy Strawberry Rhubarb Hand Pies with Lemon Icing

Simple Rhubarb Cake

Easy Strawberry Fruit Bars with an Oatmeal Crumb