Strawberry Rhubarb Muffins with Pecan Streusel
Strawberry Rhubarb Muffins with Pecan Streusel
This Strawberry Rhubarb muffins recipe is perfect for summer fresh rhubarb and strawberries. The sweet vanilla cake base with both sweet and tart fruit, topped with a buttery brown sugar streusel with pecans is just muffin perfection! This is my go-to recipe in rhubarb season!
Strawberries + Rhubarb = Perfect flavour combo!
If you’ve ever had rhubarb and strawberries together then you just know. There’s something so perfect about the tartness of the rhubarb with the sweetness of the strawberries. This fruit flavour combination makes these Strawberry Rhubarb muffins SO GOOD.
This recipe makes 12 moist muffins that you can have ready in under 1 hour. Make a batch and have fresh baked muffins with brunch or a morning coffee or tea!
Strawberry Rhubarb Muffin Recipe Tips
- RHUBARB: Use fresh chopped rhubarb stalks (remove the rhubarb leaves). You can use frozen rhubarb but it’s never as good as fresh as I find it can be either too dry or too wet.
- STRAWBERRIES: Use fresh strawberries.
- BUTTER: You can use melted butter or vegetable oil. I switched to melted butter because I like the flavour better.
- SOUR CREAM: This recipe calls for sour cream but you can also use Greek yogurt or a thick Balkan yogurt instead.
- STREUSEL: You can use chopped pecans or walnuts. If you want to make it nut-free substitute the nuts with oats.
- MUFFIN LINERS: I like to use parchment paper muffin liners in my muffin tin because muffins NEVER stick to them. But you can use regular liners too. This is just a tip I like to share!
- STORAGE: Keep these muffins at room temperature in an airtight container.
- FREEZING: These muffins freeze well. Keep in an airtight freezer bag for up to 2 months.
About the batter:
Yes, the batter is thick and it’s supposed to be. Trust the process, it works! The juices from the strawberries and rhubarb soften the batter as they are stirred in. Divide the batter between 12 muffin cups (I like to use parchment paper liners), then add the streusel topping, press it down lightly and bake!
More Strawberry Rhubarb Recipes to try!
Strawberry Rhubarb Muffins with Pecan Streusel
Ingredients
Strawberry Rhubarb Muffin:
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup melted butter (or vegetable oil)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cups all purpose flour
- 2/3 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups diced rhubarb and diced strawberries combined
Pecan Streusel Topping:
- 1/4 cup chopped pecans or walnuts
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1 tbsp melted butter
Instructions
- Preheat your oven to 350 degrees F.
- Make the streusel first: in a small bowl combine the chopped pecans, brown sugar, cinnamon and melted butter, then set aside.1/4 cup chopped pecans or walnuts, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1 tbsp melted butter
- Now to make the muffins: With a stand mixer combine the wet ingredients: sour cream, melted butter, egg and vanilla. Mix well then set aside.1/2 cup sour cream, 1/4 cup melted butter, 1 large egg, 1 tsp vanilla extract
- In a separate bowl whisk together the dry ingredients: flour, brown sugar, baking soda and salt.1 1/3 cups all purpose flour, 2/3 cup brown sugar, 1/2 tsp baking soda, 1/4 tsp salt
- Add the yogurt mixture to the flour mixture and stir until just combined.
- Stir in the diced rhubarb and strawberries until combined.
- Line a muffin pan with 12 muffin liners and fill each cup about 2/3 full (evenly spreading the muffin batter between the 12 cups).
- Add a spoonful of the streusel mixture to the top of each muffin (distribute it evenly between the 12 muffins). I lightly press it down into the batter.
- Bake muffins for about 25 minutes.
- Let cool on a wire rack.
- Enjoy!
Recipe adapted from Best of Bridge
I hope you love these easy strawberry rhubarb muffins as much as we do! Have a delicious day!
Wow! These muffins are ridiculously good. I used fresh picked very sweet strawberries and fresh in-season rhubarb to make it even more amazing. Will definitely make this again. I don’t make muffins often because I don’t think they usually come out well and usually I prefer quick breads. The batter is a little thicker than some muffins, but it needs to be due to the wateriness of the strawberries. Thank you for this recipe!
I’m so happy you enjoyed them!
Made as supplied. Here in CO my dough was very stiff, could have left out the 1/3 cup of flour, however, I had a speak with myself and remembered the strawberries should add moisture and they did. This is a time consuming recipe, very worth it. Delicious
I used half sour cream and half yogurt, swapped equal partsnunsalted butter for oil and almonds for pecans. They are very moist and delicious. I used fresh rhubarb and strawberries. If you are trying to control sugar they are still yummy without streusel topping.
These are really good! A used one cup of strawberries and 3/4 cup of finely chopped rhubarb. Oats instead of pecans. Would make again!!
Needs a cup of milk. The wet ingredients are not sufficient to incorporate all of the dry without over mixing. Once the moisture content is addressed, these are delicious!!
My go-to Strawberry Rhubarb muffin recipe! These muffins are sweet, tart and SO good!
These are so ridiculously good! I am having a hard time having self control around them! 🙂 Thank you for this recipe!
loved it! I used gluten free flour and only rhubarb. My granddaughter needs gluten free and nut free, so I used pumpkin seeds in the topping