Strawberry Rhubarb Muffins

 

Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make a delicious ice cream topping, cakes, pies and muffins.

Rhubarb Strawberry Muffins with Streusel Topping: Easy Spring Recipe
Cook's Notes: 
Rhubarb Strawberry Muffins are soft, tender, bakery-style muffins loaded with fresh strawberries and tart rhubarb, topped with a buttery cinnamon streusel. They are the perfect easy spring recipe for brunches, Easter gatherings, or spring party food spreads. The recipe makes 12 muffins and was adapted from delicioussavors.com

Muffin Ingredients

• 1-1/4 cups rhubarb, cut into 1/4-inch pieces (about 2–3 stalks)
• 1-1/4 cups fresh strawberries, washed, hulled, and cut into 1/4-inch pieces
• 2 cups all-purpose flour
• 1 cup plus 1 tablespoon granulated sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup butter, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Streusel Topping Ingredients: 

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar, packed
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter, cold, cut into small pieces

Directions;

• In a medium bowl, combine Streusel Topping Ingredients: 1/4 cup flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Cut in cold butter until the mixture is crumbly and coarse or pulse this mixture once in a food processor. Place streusel topping in the freezer for 20 minutes while mixing up the batter.  

• Preheat oven to 400 degrees and prepare a muffin pan with paper or silicone liners.
• In a small bowl, toss together strawberries, rhubarb, and 1 tablespoon granulated sugar. Set aside.
• In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt.
• In a medium bowl, whisk eggs until smooth. Add melted butter, milk, vanilla extract, and whisk until combined.
• Add egg mixture to flour mixture and stir until just combined. The batter will be lumpy.
• Drain the strawberry-rhubarb mixture through a fine mesh strainer. Gently fold fruit into the batter.
• Fill muffin cups to the top with batter. Recrumble topping and top each muffin with about 1 tablespoon of streusel topping.
• Bake 18 minutes or until muffin centers spring back when lightly pressed.
• Cool on a rack for several minutes before removing from the pan.

• Cool completely and store in an airtight container up to 4 days.

Baking Tips:

• Cut rhubarb and strawberries into uniform 1/4-inch pieces for even distribution throughout the batter.
• Do not overmix the batter; lumps are normal and keep the muffins tender.
• Cold butter is essential for a crumbly, bakery-style streusel topping.
• Store in an airtight container at room temperature up to 4 days or freeze up to 3 months.