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!
These were so good! Thanks for the recipe. I added a ripe banana too and it was delicious. Definitely making them again!
Have you ever tried adapting this into a loaf of strawberry/rhubarb yumminess?! I would love to try such a thing….just not quite sure how
What a great idea!! I’m going to try one today…cross your fingers that it will work! I’ll let you know! 🙂
Hi Stephanie! I made a loaf and I’m thrilled with how it turned out! In fact I think it’s even better than these muffins! 😉 Here’s the link to my new post: https://aprettylifeinthesuburbs.com/strawberry-rhubarb-loaf/ Thanks again for the inspiration!
Made these tonight. Super easy to make and so delicious. As a food operator for my baking business this will definitely be on my menu to sell. I am sure it will be a big hit.
I’m so happy you enjoyed them Elisabeth!
These were delicious — thank you for the recipe! I made a double batch and my family has been eating them all week. This will be my go-to muffin recipe from now on! : )
These were wonderful! just found them on pinterest!
Yay! I’m so happy you liked them! 🙂
I’m making these right now for my parents. They went away for the day so I decided to sneak into their house and leave them these for when they come home! I hope they like them….
how much vegetable oil do you use for the muffins you wrote the number but not what the measurement is example (Cup, Table spoon,Teaspoon)
Hi Heather! Yikes, I don’t know how that got missed! It should read 1/4 cup vegetable oil.
Thank you for catching that!
Jo-Anna
Can you substitute Truvia brown sugar for the brown sugar?
Hi Patty! I’ve never baked with Truvia but from what I’ve read about it, Truvia cannot be used in baking as an equal swap; it cannot replace sugar cup-for-cup in baked goods.
Love the recipe but I can’t get fresh rhunarb here but have some new homemade preserves( strawberry and rhubard) and fresh strawberries, can I add some of the preserves to recipe?
Hi! I’m not sure how the jam might affect the texture of the batter, I would be a bit concerned it might make them a bit wet? You could just try this recipe with the fresh strawberries, then use your delicious jam after they have baked?
Can I use frozen rhubarb and strawberries?
Hi Lorie! Yes you can…although sometimes I find that rhubarb gets a little dry and tough after freezing, so sometimes I’ll simmer it in a little sugar to soften it up.
Here’s an example of how I did this for a cake I made: https://aprettylifeinthesuburbs.com/rhubarb-coffee-cake/
These were delicious! Moist and just the right amount of sweet. I ended up adding a splash of milk to the batter bc it was a bit dry and sticky when I mixed everything together. I also added some flour to the streusel topping to allow the mixture to better hold. I didn’t have pecans so I used walnuts and they worked well in the topping! Thanks for a great recipe!