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Big Strawberry Rhubarb Buttermilk Muffins with Brown Sugar Streusel

These delightful muffins are bursting with the sweet and tangy flavors of strawberries and rhubarb, topped with a crunchy brown sugar streusel.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 cups all-purpose flour Or whatever flour you’ve got lying around.
  • 1 cup fresh strawberries, chopped Sweet ones from the farmer’s market recommended.
  • 1 cup rhubarb, diced Fresh preferred, but frozen works too.
  • 1/2 cup brown sugar Adds deep caramel notes.
  • 1/4 cup granulated sugar For a little sweetness boost.
  • 1/2 teaspoon salt Sea salt if preferred.
  • 1 tablespoon baking powder Do not skip this!
  • 1/2 teaspoon baking soda Makes the muffins nice and fluffy.
  • 1 cup buttermilk Can substitute with milk and a splash of vinegar.
  • 1/3 cup vegetable oil Melted coconut oil can be used.
  • 1 large egg Helps bind the mixture.
  • 1 teaspoon vanilla extract Enhances flavor.
Streusel Topping
  • 1/2 cup brown sugar For sweetness.
  • 1/4 cup flour To bind the streusel together.
  • 2 tablespoons cold butter Chilled is key.
  • 1 teaspoon cinnamon Adds great flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, brown sugar, granulated sugar, salt, baking powder, and baking soda.
  3. In another bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped strawberries and rhubarb.
Streusel Preparation
  1. In a bowl, combine brown sugar, flour, cinnamon, and cold butter. Mix until crumbly.
Baking
  1. Divide the muffin batter evenly among the prepared muffin cups.
  2. Sprinkle the streusel topping over each muffin.
  3. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

You can swap in other fruits like blueberries or mixed berries. Extra streusel can be saved for oatmeal or yogurt. Presentation is key when sharing on social media.