Delicious Strawberry Rhubarb Streusel Muffins
Indulge in these delightful Strawberry Rhubarb Streusel Muffins, perfect for breakfast or a sweet afternoon treat! The tartness of fresh rhubarb pairs beautifully with the sweetness of juicy strawberries, all enveloped in a soft, moist muffin. Topped with a crunchy streusel made from butter, brown sugar, and walnuts, these muffins are a delightful contrast of textures and flavors. While they're perfect as muffins, this recipe can also be adapted into a cake for a heartier dessert. A comforting, seasonal delight that will have everyone coming back for seconds!
12
Servings
N/A
Calories
17
Ingredients
Ingredients
Cold butter
2 tablespoons (Cut into small pieces)
Brown sugar
2/3 cup (Packed)
Cinnamon
1 teaspoon (Ground)
Finely chopped walnuts
1 cup (Chopped)
Firmly packed brown sugar
1 1/2 cups
Vegetable oil
2/3 cup
Egg
1 (Room temperature)
Fresh orange juice
1/2 cup (Almost room temperature)
Sour cream
1/2 cup (Not cold, almost room temperature)
Vanilla extract
1 1/2 teaspoons
All-purpose flour
2 1/2 cups
Salt
1/4 teaspoon
Cinnamon
3/4 teaspoon (Ground (or to taste))
Baking soda
1/2 teaspoon
Baking powder
2 teaspoons
Fresh rhubarb
3/4 cup (Finely diced)
Fresh strawberries
3/4 cup (Diced)
Instructions
1
Preheat your oven to 375°F (190°C). Later, we'll reduce the heat for baking.
2
Line a standard 12-cup muffin tin with paper liners, or spray with non-stick cooking spray for easy release.
3
To prepare the streusel topping: In a small bowl, combine the brown sugar and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the finely chopped walnuts and set aside.
4
In a large mixing bowl, whisk together the brown sugar, room temperature egg, vegetable oil, and vanilla extract until well combined.
5
Stir in the almost room-temperature orange juice and sour cream, mixing until smooth.
6
In another bowl, whisk together the all-purpose flour, salt, cinnamon, baking soda, and baking powder until well blended.
7
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; the batter should be thick and cake-like. If the batter is too thick, add a bit more orange juice to loosen it slightly.
8
Gently fold in the diced strawberries and rhubarb, ensuring they are evenly distributed without overmixing the batter.
9
Using an ice cream scoop or a spoon, divide the muffin batter evenly among the prepared muffin tins.
10
Generously sprinkle the streusel topping over each muffin.
11
Reduce the oven temperature to 350°F (175°C) and immediately place the muffins in the oven.
12
Bake for 25-30 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
13
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Strawberry Rhubarb Streusel Muffins?
These are moist, soft muffins that combine the tartness of fresh rhubarb with sweet strawberries, topped with a crunchy walnut and brown sugar streusel.
How many muffins does this recipe yield?
This recipe makes 12 standard-sized muffins.
What is the baking temperature for these muffins?
The oven should be preheated to 375°F (190°C), but the temperature should be reduced to 350°F (175°C) immediately upon placing the muffins in the oven.
How long should I bake the muffins?
Bake the muffins for 25-30 minutes or until they are golden brown and a toothpick comes out clean.
What ingredients are in the streusel topping?
The streusel is made from cold butter, brown sugar, ground cinnamon, and finely chopped walnuts.
Can I make this recipe as a cake instead of muffins?
Yes, this recipe can be adapted into a cake for a heartier dessert option.
What is the secret to a moist muffin texture in this recipe?
The use of vegetable oil, sour cream, and orange juice ensures the muffins remain soft and moist.
How should the rhubarb be prepared?
The fresh rhubarb should be finely diced before being folded into the batter.
Should the egg be at room temperature?
Yes, the recipe specifies using a room-temperature egg for better incorporation into the batter.
What should the batter consistency look like?
The batter should be thick and cake-like. If it is too thick, you can add a small amount of extra orange juice to loosen it.
How do I prevent the muffins from sticking to the pan?
You can line the 12-cup muffin tin with paper liners or spray it with non-stick cooking spray.
What type of flour is used in this recipe?
The recipe calls for 2 1/2 cups of all-purpose flour.
Can I use cold sour cream?
The recipe recommends using sour cream that is not cold, ideally almost room temperature.
Why is it important not to overmix the batter?
Overmixing can lead to a tough muffin; you should stir gently until the ingredients are just combined.
How do I make the streusel topping?
Combine brown sugar and cinnamon, cut in cold butter until it looks like coarse crumbs, then stir in the walnuts.
Can I use frozen fruit instead of fresh?
While fresh rhubarb and strawberries are specified, you can generally substitute frozen fruit, though it may slightly affect the baking time.
What leavening agents are used?
This recipe uses both baking soda (1/2 teaspoon) and baking powder (2 teaspoons).
Is the brown sugar used in the batter packed?
Yes, the recipe calls for 1 1/2 cups of firmly packed brown sugar for the batter.
How much vanilla extract is needed?
You will need 1 1/2 teaspoons of vanilla extract.
How much orange juice is required?
The recipe requires 1/2 cup of fresh orange juice, ideally at room temperature.
What spice is used in both the streusel and the batter?
Ground cinnamon is used in both the streusel topping and the muffin batter.
How should I cool the muffins?
Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
What tool is recommended for portioning the batter?
An ice cream scoop or a spoon is recommended to divide the batter evenly.
What is the ratio of strawberries to rhubarb?
The recipe uses an equal amount of each: 3/4 cup of diced strawberries and 3/4 cup of finely diced rhubarb.
Can I substitute the walnuts in the streusel?
Yes, you can substitute other nuts like pecans or omit them if you have a nut allergy.
Does the recipe contain salt?
Yes, it contains 1/4 teaspoon of salt to balance the sweetness.
What type of oil is best for this recipe?
Vegetable oil is recommended for its neutral flavor and moisture-retaining properties.
When should I add the fruit to the batter?
The diced strawberries and rhubarb should be gently folded in after the dry and wet ingredients are just combined.
Is this recipe suitable for a sweet treat or breakfast?
Both! These muffins are perfect for a sweet breakfast or an afternoon snack.
What color should the finished muffins be?
The muffins should be baked until they are a beautiful golden brown.