More rhubarb recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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!
If you are a fan of cake-like muffins, you’ll love these strawberry rhubarb muffins! With a lovely, moist vanilla-flavoured crumb and an oatmeal streusel on top that adds great crunch, without adding a lot of sweetness.
Ingredients and substitutions
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 fine 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 are all it takes to break them into smaller bits.
How to make strawberry rhubarb muffins
- Cream together the butter and sugar then beat in the egg.
- Add the vanilla and sour cream and mix in well.
- Add the flour mixture and mix just until combined.
- Add the chopped strawberries and rhubarb and fold into the batter.
- Scoop the batter into 9 muffin cups with paper liners.
- 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.
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 for up to 2 months.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Strawberry Rhubarb 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 is added and incorporated. Don't over-mix. Fold in the chopped strawberries and rhubarb by hand.
- Scoop batter into 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 overtop of the muffins, dividing between the 9 muffins.
- Bake in preheated oven for 18-20 minutes, then check. If the streusel is already golden enough, loosely lay a piece of aluminum foil overtop. 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 onto a cooling rack to cool completely.
Notes
- 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.
More rhubarb recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
These look delicious, could you substitute greek yogurt for the sour cream?
Hi Jennifer, sure you could. Just keep in mind that Greek yogurt is much lower in fat than full-fat sour cream, so the fat reduction will have some effect on the finished muffin (a bit less moist with a less tender crumb).
Delicious! I made using frozen rhubarb and fresh strawberries. It made a full dozen and a mini loaf. You are my go to for rhubarb dessert recipes, well any dessert recipes. Thank you!
Thanks Olivia! So glad you enjoyed them :)
We really enjoyed these muffins. Great way to use up rhubarb and strawberries.They aren’t too sweet! They make for a perfect breakfast treat
So glad to hear, Barbara :) Thanks!