How do you prevent rhubarb muffins from being soggy?

Toss rhubarb with cornstarch before adding it to the batter. Also, avoid overloading the muffins with extra fruit. Bake fully so the centers set.

What brings out the flavour of rhubarb?

A little sugar balances the tartness, while lemon juice or citrus zest brightens the flavor. Therefore, both help the rhubarb taste vibrant.

What fruit mixes well with rhubarb?

Strawberries pair beautifully with rhubarb. However, raspberries, apples, and even cherries also work well in muffins.

What spices complement rhubarb in muffins?

Cinnamon adds warmth, while ginger adds gentle heat. Meanwhile, nutmeg gives subtle depth without overpowering the fruit.

Strawberry Rhubarb Muffins Amazing Spring Treat

Name: Strawberry Rhubarb Muffins with Buttermilk and Brown Sugar Streusel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 5 tablespoons melted unsalted butter; 3/4 cup all-purpose flour; 1/2 cup light brown sugar; 1/4 teaspoon fine sea salt; 8 ounces strawberries, hulled and chopped; 6 to 8 ounces rhubarb, diced; 1/4 cup cornstarch; 2 tablespoons light brown sugar; 1 teaspoon lemon juice; 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; Zest of 1 orange or lemon; 1 large egg, lightly beaten; 1/4 cup canola oil; 2 tablespoons melted unsalted butter; 1 cup buttermilk; 2 teaspoons vanilla extract

Description

These Strawberry Rhubarb Muffins combine sweet strawberries and tart rhubarb in a soft buttermilk crumb, topped with a crunchy brown sugar streusel. Ready in about 40 minutes and perfect for spring baking.

Ingredients

Scale

Streusel Topping:

5 tablespoons melted unsalted butter

3/4 cup all-purpose flour

1/2 cup light brown sugar

1/4 teaspoon fine sea salt

Strawberry Rhubarb Filling:

8 ounces strawberries, hulled and chopped

6 to 8 ounces rhubarb, diced

1/4 cup cornstarch

2 tablespoons light brown sugar

1 teaspoon lemon juice

Muffin Batter:

2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

Zest of 1 orange or lemon

1 large egg, lightly beaten

1/4 cup canola oil

2 tablespoons melted unsalted butter

1 cup buttermilk

2 teaspoons vanilla extract

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Instructions

1. Preheat oven to 400°F and position rack in the center. Grease and line a 6-cup jumbo muffin pan.

2. Mix melted butter, flour, brown sugar, and salt until large crumbs form to make the streusel. Set aside.

3. Toss strawberries and rhubarb with cornstarch, brown sugar, and lemon juice until evenly coated. Set aside.

4. Whisk together flour, granulated sugar, baking powder, baking soda, salt, and citrus zest.

5. Add egg, oil, melted butter, buttermilk, and vanilla to the dry ingredients. Stir gently just until combined. Do not overmix.

6. Divide batter evenly among muffin cups.

7. Spoon fruit mixture over the batter in each cup.

8. Top generously with streusel crumbs.

9. Bake 22 to 27 minutes until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.

10. Cool slightly before serving.

Notes

Makes 6 jumbo muffins or 12 standard-size muffins.

Total time is about 40 minutes.

Buttermilk creates a soft and moist crumb.

Citrus zest brightens the sweet tart fruit flavor.

Avoid overmixing the batter to keep the texture tender.

Store in an airtight container at room temperature for several days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 633
Sugar: 43 g
Sodium: 607 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 93 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 75 mg