Strawberry Rhubarb Streusel Muffins

Wooden board of homemade strawberry rhubarb muffins and stalks of fresh rhubarb.

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Perfect for the first day of summer!  These Strawberry Rhubarb Streusel Muffins make a beautiful breakfast treat that’s slightly sweet and subtly tart.



For the streusel topping:

  • 3 tablespoons butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon cinnamon

For the muffins:

  • 6 tablespoons butter, melted
  • ½ cup sour cream. Room temperature
  • ¾ cup whole milk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1 ⅓ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 cup finely chopped fresh, ripe strawberries
  • ¾ cup finely diced, fresh rhubarb


Preheat the oven to 400 degrees. Line a 12-cup muffin tin with paper baking cups. Set aside.

In a small bowl, combine the ingredients for the streusel and mix until well combined.

Whisk together the melted butter, sour cream, milk, vanilla, and egg in a large measuring cup.

In a mixing bowl, blend the flour, baking powder, sugar, and salt.

Gently fold the egg mixture into the dry mixture until just combined.  Don’t overmix the batter.

Fold in the strawberries and rhubarb.

Use an ice cream scoop to scoop the batter into the muffin tins to fill about ¾ of the way full.

Sprinkle 1 tablespoon of streusel on top of each muffin.

Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.

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