Strawberry Rhubarb Muffins with Streusel Topping
These strawberry rhubarb muffins have a sweet streusel crumbled on top for the perfect spring-summer muffin. This strawberry rhubarb muffin recipe is soft, light, and have a cake-like texture.
Servings: 8 big muffins
Calories: 431kcal
Ingredients
For the streusel topping
- 20 grams bleached all-purpose flour
- 20 grams ground almonds
- 20 grams granulated sugar or brown sugar
- 5 mL ground cinnamon optional
- 1 pinch Diamond Crystal fine kosher salt
- 20 grams unsalted butter melted
For the muffin batter
- 200 grams granulated sugar
- 190 grams bleached all-purpose flour
- 50 grams ground almonds
- 2.5 mL baking soda
- 2.5 mL baking powder
- 2.5 mL Diamond Crystal fine kosher salt
- 115 grams unsalted butter room temperature, cut into small pieces
- 125 mL sour cream (14% fat)
- 2 large egg(s)
- 5 mL pure vanilla extract
- 110 grams fresh rhubarb washed and trimmed, and cut into ½-inch pieces, or you can use frozen!
- 110 grams fresh strawberries washed and trimmed, and cut into ½-inch pieces, or you can use frozen! OR replace with more rhubarb
- 8 grams bleached all-purpose flour
Instructions
- Preheat the oven to 425 ºF. Line two muffin pans with 8 to 10 muffin paper liners being sure to space them out between the two pans to allow better air flow.
Make the streusel topping
- In a small bowl, whisk together the flour, ground almond, sugar, salt, and cinnamon (if using).
- Add the melted butter and stir it in with a fork until the mixture forms a crumble.
- Cover and store in the refrigerator until you are ready to use it.
Make the muffin batter
- In a large bowl, whisk together the flour, sugar, ground almond, baking powder, baking soda, and salt.
- Add the softened butter and work it in with your hands, rubbing it in until the mixture resembles coarse sand.
- In a separate bowl, whisk together the sour cream, eggs, and vanilla.
- Add the wet ingredients to the flour mixture and stir it in (takes about 20 stirs to get the batter mixed).
- When the batter is ready, in a medium bowl, toss the rhubarb (and the strawberries, if using) with the 8 grams (1 tbsp) of flour. Stir so that the the fruits are evenly coated with flour.
- Fold them into the batter gently with a wooden spoon or spatula to evenly distribute them.
- Divide the batter between 8 to 10 paper-lined wells of two muffin pans. If you want big muffins, you'll need 8, if you want regular-sized muffins, you'll need 10. Sprinkle with streusel.
- Bake at 425°F for 20 minutes, then use a cake tester inserted into the middle of a muffin to check if the muffins are baked. If you are baking 8 muffins, they probably aren't baked through, so rotate the pans and drop the temperature setting to 350°F for the last 5 to 10 minutes or as much as necessary.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- For a “regular” muffin top: bake at 350°F for 25 to 30 minutes.
- For a “domed” muffin top: bake at 425°F for 20 minutes, then rotate the pans and drop the temperature setting to 350°F for the last 5 to 10 minutes.
- For a “puffy” muffin top: refrigerate the batter overnight, then scoop the batter into 8 to 10 muffin paper-lined wells of a muffin pan, sprinkle with streusel topping, and bake them at 350°F for about 30 minutes.
Nutrition
Calories: 431kcal | Carbohydrates: 52g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 244mg | Potassium: 175mg | Fiber: 2g | Sugar: 29g | Vitamin A: 607IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg
