Strawberry Rhubarb Muffins with Pecan Streusel
These Strawberry Rhubarb Muffins have a sweet vanilla cake base loaded with tart rhubarb and sweet strawberries, then each muffin is topped with a delicious pecan streusel. Classic and so good!
Servings 12 muffins
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!