Strawberry Rhubarb Muffin Recipe with streusel topping
These Strawberry Rhubarb Muffins are soft, moist, and bursting with fresh strawberries and tart rhubarb. Finished with a buttery streusel topping, they're the perfect spring breakfast, brunch treat, or afternoon snack.
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1.5 cups white sugar
- 1/3 cup vegetable oil
- 1/3 cup butter softened, not melted
- 2 eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 2 cups rhubarb diced small
- 1 cup strawberries mashed
Topping: using a fork cut brown sugar and butter together until crumbly.
- 1/2 cup Brown Sugar
- 2 tbsp all purpose flour
- 1 tbsp Butter
Instructions
Preheat oven to 350℉
- Combine butter, oil, and sugar in mixing bowl and whisk until light and fluffy about 3 minutes.
- Measure out 3 cups of flour add salt and baking soda to flour and whisk. Set this aside.
- Whisk together eggs, buttermilk, and vanilla.
- Alternate adding dry ingredients and wet ingredients to the sugar mixture until all ingredients have been combine. Scrape bowl and give a few more turns of the paddle. Mix until just combined. Try not to over mix batter.
- Fold in rhubarb and strawberries.
Crumble top
- In a small bowl cut butter into brown sugar; creating a crumble.
Filling muffin tins.
- Add muffin papers to muffin tin. Fill muffins papers 2/3 full, sprinkle with brown sugar topping. Bake for 18-20 minutes, 22-25 for large muffins.
Nutrition
Calories: 268kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 47mgSodium: 193mgPotassium: 110mgFiber: 1gSugar: 25gVitamin A: 36IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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