Strawberry Rhubarb Streusel Muffins

I made this strawberry rhubarb streusel muffins recipe from Saltwater Daughters. These strawberry rhubarb streusel muffins take longer to make than regular muffins, but they are worth the extra time, effort, and dishes. I loved roasting the strawberries and rhubarb before making the muffin batter because roasting fruit reduces moisture and sweetens its flavor. The muffins turned out to be delicious! My kids devoured a couple each after school and look forward to having them for their school lunch treat this week. My husband and I loved these muffins and had them for dessert.

Strawberry Rhubarb Streusel Muffins

Muffin Batter:

• 1 ¼ cups strawberries, hulled and cut small
• 1 cup rhubarb, diced small
• 1 tbsp white sugar
• Zest from half a lemon
• 3 cups flour
• ⅔ cup white sugar
• 1 tbsp baking powder
• ¾ tsp salt
• ½ tsp baking soda
• 1 ½ cups buttermilk
• ½ cup vegetable oil
• 2 eggs

Streusel Topping:

• ¾ cup oatmeal
• ⅔ cup brown sugar
• ¼ cup flour
• ¼ cup unsalted butter, softened to room temperature
• ¼ tsp cinnamon
• Pinch of salt

How to Make Strawberry Rhubarb Streusel Muffins

Preheat the oven to 400 degrees.

Toss the diced strawberries and rhubarb with the tablespoon of white sugar and lemon zest until well combined. Pour onto the baking sheet and spread out.

Place into the oven and roast for 10-15 minutes, stirring halfway through baking. Remove from the oven and set aside to allow them to cool. Decrease the oven heat to 350 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl until well mixed.

Add the roasted fruit to the flour mixture; stir to coat.

In a separate large bowl, whisk together the buttermilk, oil, and eggs until very well combined. Add the dry ingredients to the wet and gently stir until the batter is incorporated–don’t over mix!

Spoon the batter into the prepared muffin tin.

Make the streusel by combining the oatmeal, brown sugar, flour, butter, cinnamon, and salt with your fingers until they form small clumps and everything is incorporated. 

Sprinkle the streusel evenly over the top of the muffins.

Place into the oven and bake for 20-22 minutes or until a tester inserted in the center comes out clean.

Remove from the oven and cool on a wire cooling rack for 5-10 minutes before removing them to a rack to cool.

Serve with iced cold milk and slathered with butter, if desired. Enjoy!