Strawberry Rhubarb Streusel Muffins. Also known as, a delicious way to use up the rest of your rhubarb and strawberries! But that would make for an long awkward title, and we aren’t Buzzfeed so…just kidding…sort of.
Alright, let’s talk about these muffins for a minute. They are chock full of strawberries and rhubarb, which get roasted in the oven before going into the batter. Roasting helps to concentrate their flavour and get rid of excess moisture. We then made a simple oatmeal streusel topping which goes on just before they are baked. The muffins themselves don’t have much sugar added, but the streusel on top makes them perfectly sweet. If you decide to skip the streusel topping I would suggest upping the sugar content in the batter slightly, or you might not find them sweet enough.
Roasting the berries does add a little more time, but it’s totally worth it. You could try not roasting them, but I’m not sure what the result would be. These are best served the day they are made because the streusel will lose it’s crunchy texture. That being said, leftovers are great reheated in the oven at 375F for 5 minutes. The topping will crisp up somewhat, and because these are really moist muffins, they won’t dry out.
I can’t believe it’s almost halfway through August already. Not gonna lie, Fall is mine and Katherine’s favourite season, but that being said I enjoy the warm weather that comes with Summer. Our winters are far too long to be enjoyable…so we’re going to make some more of these muffins and enjoy it while it lasts!
Strawberry Rhubarb Streusel Muffins
Ingredients
Muffin batter
- 3 cups flour
- 2/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil we use avocado oil
- 1 1/2 cups buttermilk
- 1 cup rhubarb sliced thin
- 1 cup strawberries chopped small
- 1/2 lemon zest of
- 1 tbsp sugar
Streusel topping
- 1/4 cup flour
- 3/4 cup oatmeal
- 2/3 cup brown sugar
- 1/4 cup butter softened
- 1/4 tsp cinnamon
- pinch of salt
Instructions
- Preheat oven to 400F. Mix together strawberries, rhubarb, 1 tbsp sugar and zest of half a lemon. Spread on a baking sheet and roast for 15 minutes, stirring halfway through. Remove from oven and cool, then decrease heat of oven to 350F.
- In a small bowl, add the streusel ingredients. Using your fingers, pinch and rub the butter with the other ingredients until they form small clumps and everything is incorporated. Place in fridge while you prepare muffin batter.
- Grease or line 18 muffins tins. Combine the flour, sugar, baking powder, baking soda and salt in a medium sized bowl and stir well. Add the roasted rhubarb and strawberries to the dry ingredients and stir to coat with flour mixture. In a separate large bowl, whisk together the eggs, buttermilk and oil. Add the dry ingredients to the wet, and gently stir together until the batter is just incorporated, do not over-mix!!
- Spoon the batter into your prepared muffin tins, and top with 1 tbsp of the streusel mixture. Place in preheated oven and cook for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and leave in muffin tins for 5 minutes, then remove and place on a rack to cool. To reheat muffins, preheat oven to 375F and place in oven for 5 minutes. Enjoy!!
The recipe is credited to Nicole and Katherine – The former owner of SaltwaterDaughter.com.
