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Strawberry Rhubarb Muffins

Delicious Strawberry Rhubarb Muffins with Crunchy Topping

These Strawberry Rhubarb Muffins are fluffy, flavorful, and feature a crunchy topping, making them a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 21 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Granulated Sugar The primary sweetener
  • 1/2 cup Brown Sugar Adds moisture and flavor
  • 2 cups All-Purpose Flour For structure; use gluten-free flour if desired
  • 1/2 cup Unsalted Butter Melted; substitute for oil if vegan
  • 1 tbsp Baking Powder Crucial leavening agent
  • 1/2 tsp Salt Enhances flavors
  • 1 tsp Cinnamon Optional but adds warmth
  • 2 large Eggs Use flax egg for vegan option
  • 1 cup Milk Dairy-free options can be used
  • 1 tsp Vanilla Extract Flavor enhancer
  • 1 cup Chopped Rhubarb Fresh or frozen
  • 1 cup Chopped Strawberries Fresh or substitute with other berries
For the Crumb Topping
  • 1/2 cup Sugar Helps create the topping
  • 1/4 cup Unsalted Butter Melted, for richness
  • 1/2 cup All-Purpose Flour Provides structure
For the Vanilla Glaze
  • 1 cup Powdered Sugar Sweetens and thickens the glaze
  • 2 tbsp Milk Dairy-free options are suitable
  • 1 tsp Vanilla Extract Adds depth to glaze

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare muffin tin.
  2. Combine sugar, brown sugar, and flour for the crumb topping. Mix in melted butter.
  3. In a bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
  4. Blend melted butter, sugar, and eggs, then add milk and vanilla extract.
  5. Combine wet and dry mixtures gently to create a thick batter.
  6. Fold in chopped rhubarb and strawberries into the batter.
  7. Fill the muffin tin almost to the top and sprinkle crumb topping.
  8. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-16 minutes.
  9. Cool muffins in tin for a few minutes then transfer to a wire rack.
  10. Whisk together powdered sugar, milk, and vanilla for the glaze.
  11. Drizzle the glaze over slightly cooled muffins and enjoy!

Nutrition

Serving: 1muffinCalories: 280kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use fresh or frozen fruit for best results. Ensure not to overmix for fluffy muffins.

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