Go Back

Strawberry Rhubarb Streusel Muffins

Sweet strawberry rhubarb muffins with a crunchy streusel topping!

Servings 18 muffins


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


  1. 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.

  2. 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.

  3. 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!!

  4. 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!!