Indulge in this naughty summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.
Last weekend I splurged on an entire flat of Oregon grown Hood strawberries – aka the best strawberry known to man. They’re small but deep red, juicy, and sweet all the way through. This type of strawberry isn’t really ideal for cooking – it is best for eating fresh or for making jam, but I couldn’t help myself. You will be overwhelmed with strawberry recipes.
I also picked up this humongous gorgeous rhubarb. I asked the girl if it needs to be a certain size to be good (because these were huge) and she said they just needed to be red. Red these were.
The muffin batter is pure naughty made with butter and brown sugar. Don’t fool yourself into thinking that because these are muffins, they’re healthy. They are far from my bran flake muffins that actually have a few healthy things going for them. Well, feel free to do what I do and use any rational or justification needed to satisfy your cravings, but they really are far from healthy.
Especially once you add that struesel topping. YUMMMMMM….
These muffins didn’t rise up super tall and beautiful like my banana walnut or blueberry muffins do. I’m guessing because of how wet the strawberries were and because I tweaked the recipe around a bit. But boy, were they delicious.
Love Strawberry + Rhubarb? Watch the recipe video below of How to Make Strawberry Rhubarb Jam!
Strawberry Rhubarb Streusel Muffins
- 1/2 cup buttermilk
- 1/4 cup butter half a stick, melted
- 1 egg
- 3/4 cup fresh rhubarb diced
- 3/4 cup fresh strawberries diced
- 1 1/3 cups flour
- 2/3 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped pecans
- 1/3 cup brown sugar
- 1/3 cup all purpose flour
- 1/3 cup butter cold
- 1 teaspoon cinnamon
- Preheat your oven to 350 degrees. Line a muffin tin with 12 muffin liners or grease with butter.
- To make the muffins, combine the buttermilk, melted butter and egg in large bowl. Mix well. Stir in strawberry and rhubarb.
- In a separate bowl whisk together the flour, brown sugar, baking soda and salt. Mix with wet ingredients and stir to combine. Do not over mix. Batter will be thick.
- To make the streusel, combine the pecans, sugar, flour, cinnamon and butter, and mix until butter becomes crumbly. Store topping in bowl in freezer until ready to use.
- Scoop batter to fill each well about 2/3 of the way full and then top with a spoonful of streusel mixture.
- Bake in preheated oven for about 25 minutes.