Strawberry Rhubarb Muffins
Strawberry Rhubarb Muffins are the perfect sweet-tart treat for spring and summer! Each soft, buttery muffin is packed with fresh strawberries and rhubarb, then topped with a golden crumb!
Servings: 12 muffins
Calories: 305kcal
Ingredients
Muffins
- ½ cup (1 stick / 113 g) unsalted butter, cold and cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 1 cup (166 g) fresh strawberries, diced
- 1 cup (122 g) fresh rhubarb, diced
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with liners and set aside.
- In a large bowl, add cold cubed butter, sugar, flour, baking powder, and salt. Toss to coat the butter in flour, then use your fingers to break down the butter until the mixture is crumbly.
- In a separate bowl, whisk together buttermilk and eggs. Pour into the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries and rhubarb. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each almost to the top. Set aside.
- In a medium bowl, whisk together flour, brown sugar, and salt. Drizzle in the melted butter and stir with a fork until the mixture forms coarse crumbs.
- Sprinkle the crumb topping evenly over each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 305kcal