Strawberry Rhubarb Muffins

Strawberry rhubarb muffins have a moist, tangy-sweet batter infused with fresh rhubarb and juicy strawberries, all topped with a buttery, cinnamon-spiced streusel.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings Muffins

Calories 137kcal

Author Ayla O'Neill

Equipment

mixing bowls
muffin tin

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup plain yogurt
½ cup unsalted butter melted
1 large egg room temperature
1 teaspoon vanilla extract
1 cup chopped rhubarb
1 cup chopped strawberries

For the streusel topping:

¼ cup all-purpose flour
¼ cup granulated sugar
2 tablespoons butter softened
pinch cinnamon

Instructions

Preheat oven to 375°F. Prepare a muffin tin by greasing it or adding muffin liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix together the yogurt, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Batter will be thick. Be careful not to overmix.
Gently fold in the chopped rhubarb and strawberries.
In a small bowl, prepare the streusel topping by combining the flour, sugar, butter, and cinnamon. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
Fill each muffin cup about ⅔ full with the muffin batter.
Sprinkle the streusel topping evenly over the muffin batter in each cup.
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition