Delicious strawberry rhubarb muffins, with a crispy oatmeal and brown sugar streusel topping. If you are a fan of cake-like muffins, these are for you!

strawberry rhubarb muffins on serving board
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Why you’ll love these strawberry rhubarb muffins!

  • If you are a fan of cake-like muffins, you’ll love these ones! With a lovely, moist vanilla flavoured crumb.
  • The combination of strawberry and rhubarb is a classic!
  • The oatmeal streusel on top adds great crunch, without adding a lot of sweetness.

Ingredients and substitutions

Here are just a few notes about the key ingredients …

Strawberries – fresh strawberries are best here, but frozen should work here as well.

Rhubarb – either fresh or frozen rhubarb will work find in these muffins.

Sour cream – full fat sour cream is recommended, for the best flavour and texture.

Quick Oats – if you don’t have quick oats, you can run large-flake oats through a food processor. Just a few pulses is all it takes to break them into smaller bits.

Step-by-Step Photos

adding egg after creaming butter and sugar
1
adding vanilla and sour cream
2
adding flour mixture to batter
3
adding chopped strawberries and rhubarb to batter
4
batter scooped into muffin cups
5
muffins after sprinkling with streusel
6
  1. Cream together the butter and sugar, then beat in the egg.
  2. Add the vanilla and sour cream and mix in well.
  3. Add the flour mixture and mix just until combined.
  4. Add the chopped strawberries and rhubarb and fold in to the batter.
  5. Scoop the batter into 9 muffin cups with paper liners.
  6. Scatter the streusel over-top of the muffins and bake.

Recipe Tips

When you take the butter out of the fridge to come to room temperature, take the eggs and the sour cream out of the fridge as well, so they are at room temperature as well.

“Creaming” together the butter and sugar is a classic baking technique. Do this at medium speed (not high speed) and don’t rush this part of the process, as it is important for the finished texture of the muffins.

If your mixture seems curdled after adding the eggs, this is generally due to a difference in temperature between the eggs (probably too cold) and the batter. To fix it, mix in a few tablespoons of the flour mixture, then proceed with the recipe.

Once you add the dry ingredients, mix only until combined (don’t over-mix at the end).

I like to cut the rhubarb and strawberries fairly small for these muffins, but you can go chunkier, if you like.

strawberry rhubarb muffins on serving board

Making ahead, storing and freezing

These muffins will be their absolute best on the day they are baked, but are still lovely the next day or so.

These muffins will freeze well up to 2 months.

Get the Recipe: Strawberry Rhubarb Muffins

Delicious, cake-like strawberry rhubarb muffins, with a crispy oatmeal and brown sugar streusel topping.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 9 muffins

Ingredients

For the muffins:

  • 2 cups all-purpose flour, spooned and levelled
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 3/4 cup + 2 Tbsp white granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/2 cup sour cream, at room temperature
  • 2/3 cup fresh strawberries, chopped into 1/2" pieces
  • 2/3 cup fresh or frozen rhubarb, chopped into 1/2" pieces

For the streusel:

  • 1/4 cup all purpose flour
  • 2 Tablespoons light brown sugar
  • 2 Tablespoons quick oats, or process large flake oats lightly to break down a bit
  • Pinch salt
  • 2 Tablespoons butter, cold and cut into 2 pieces

Instructions
 

  • Preheat oven to 425 F. (regular bake setting/not fan-assisted). Line 9 muffin cups with paper liners and set aside.
  • For the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda and salt.. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, add the butter and white sugar and beat well for about 2 minutes at medium speed, scraping down and bowl as needed. Add the eggs one at a time, beating well between additions. Add the vanilla and sour cream and beat to combine. Add flour mixture, a bit at a time until all added and incorporated. Don't over-mix. Fold in the chopped strawberries and rhubarb by hand.
  • Scoop batter in to muffin cups.
  • For the streusel: Stir together the flour, brown sugar and oats in a medium bowl. Add the cold butter and using your fingertips, rub the butter into the dry mixture until you have a crumb with pea-sized pieces of butter.
  • Scatter the streusel over-top of the muffins, dividing between the 9 muffins.
  • Bake in pre-heated oven for 18-20 minutes, then check. If the streusel is already golden enough, loosely lay a piece of aluminum foil over-top. Continue baking another 5 minutes, or until a tester inserted in the centre comes out clean.
  • Allow the muffins to cool in the pan for a couple of minutes, then remove from the muffin tin on to a cooling rack to cool completely.

Notes

Be sure to read the notes above this Recipe Card, where you’ll find ingredient and substitution notes, step-by-step photos and recipe tips!
Cuisine: American, Canadian
Course: Snack
Author: Jennifer Maloney
Calories: 371kcal, Carbohydrates: 53g, Protein: 6g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 225mg, Potassium: 221mg, Fiber: 1g, Sugar: 26g, Vitamin A: 505IU, Vitamin C: 7mg, Calcium: 84mg, Iron: 2mg
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