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Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ½ cup sour cream
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 1 cup diced fresh strawberries
  • 1 cup diced fresh rhubarb
  • ½ cup all-purpose flour (for streusel)
  • ⅓ cup packed brown sugar
  • ½ tsp ground cinnamon
  • 4 tbsp cold unsalted butter, cubed

Method
 

  1. Whisk 1 cup sugar, egg, sour cream, oil, and vanilla until smooth, then stir in milk.
  2. Mix flour, baking powder, baking soda, and salt. Fold wet ingredients into dry until just combined, then gently fold in strawberries and rhubarb.
  3. Combine streusel flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Divide batter into 12 lined muffin cups and top generously with streusel.
  4. Bake at 400°F for 5 minutes, then reduce heat to 350°F and bake 14-16 minutes more until golden and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.

Notes

Store leftover muffins at room temperature for up to 3 days, or freeze individually for up to 2 months. No need to thaw frozen fruit before using it in the batter.