My bakery-style Strawberry Rhubarb Muffins with Lemon Streusel Topping are tender, sweet and a perfect springtime bake when both sweet strawberries and rhubarb are in season. This is a very straightforward recipe that doesn’t need any special equipment. Perfect for breakfast, brunch, afternoon coffee, or even dessert.
Looking for more muffin recipes? Try my Blueberry Buttermilk Muffins, Lemon Poppy Seed Muffins or Apple Oatmeal Muffins with Crisp Topping.
Strawberry Rhubarb Muffins: Recipe at a Glance
Prep & Chill Time
50 mins
Bake Time
23 mins
Total Time
1 hr 13 min
Servings
12 Muffins
Calories*
247 kcal
Difficulty
Easy
Main Ingredients
Strawberries, rhubarb, all-purpose flour, sugar, butter, eggs, milk, lemon, baking powder, and baking soda.
Technique
Making streusel topping, mixing dry ingredients, mixing wet ingredients, folding fruit into muffin batter, portioning and baking.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Easy and Rewarding: These muffins come together with simple pantry ingredients and fresh seasonal fruit, making them surprisingly easy to bake while delivering bakery-quality results and a soft crumb.
- Savor the Season: I love making these moist muffins every spring when local juicy strawberries and tart rhubarb begin appearing at the farmers’ market. Strawberry and rhubarb season overlaps. Make sure to also try my Strawberry Rhubarb Crisp with Tahini Sesame Topping.
- Tested and Reliable: Groceries are expensive! All my Baking Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
I love how fresh and simple this recipe is, and it comes together with a handful of fridge and pantry staples. And fresh strawberries and rhubarb, of course. Here’s what you will need:
- Fresh Rhubarb: I recommend using in-season fresh rhubarb for this recipe. But you can also use frozen. Just make sure to drain it as it thaws to remove excess moisture, which could make the muffins soggy. For more rhubarb flavor, try my Rhubarb Scones with Orange and Pistachios, Strawberry Rhubarb Galette with Almonds or Rhubarb Custard Bars Recipe
- Fresh Strawberries: Strawberries and rhubarb are a match made in springtime heaven. They are both in season at the same time, so it kind of makes sense. In a pinch, frozen berries can be substituted but may slightly increase baking time. For more spring and early summer strawberry flavor, try my Macerated Strawberries, Strawberry Balsamic Jam and Strawberry Burrata Salad.
- Lemon: You’re going to need both the zest and juice of a lemon. The lemon brightens the entire recipe and complements both the strawberries and rhubarb.
- Butter: I’m using unsalted butter in this recipe, but you can use salted if that’s what you have. I would just omit any additional salt from the recipe if using salted butter.
- Sugar: I recommend using standard white sugar here. It’s easier to rub the lemon zest into it. Streusel topping is usually made with brown sugar, but I think the flavor of brown sugar will not work well with the tartness of the rhubarb.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Easy Strawberry Rhubarb Muffins Recipe
Step 1. Make Crunchy Streusel Topping. Make the lemon streusel by rubbing the lemon zest into the sugar with your fingertips in a small bowl (Image 1). Using a wooden spoon, stir in the flour, then the melted butter until you have coarse crumbs (Images 2-4). Refrigerate while you prepare the muffin batter.
Step 2. Prepare the Dry Ingredients. In a large bowl, rub the lemon zest into the white sugar until fragrant (Image 5). Add the all-purpose flour, baking powder, baking soda, and salt, then whisk to combine (Image 6).
Step 3. Prepare the Wet Mixture. In a medium bowl, whisk the eggs until frothy (Image 7). Add the melted butter, milk, lemon juice, and vanilla extract, then whisk until smooth (Image 8).
Step 4. Mix. Pour the wet ingredients into the dry ingredients and gently fold together about 10 times (Image 9). The batter should still look slightly streaky.
Step 5. Add Fruit. Fold in the diced strawberries and rhubarb with just a few additional folds until evenly distributed (Images 10-11). Be careful not to overmix.
Step 6. Chill. Cover the bowl and refrigerate the batter for 15 to 30 minutes. This short rest helps hydrate the flour and encourages taller muffin tops.
Step 7. Preheat the Oven and Prep the Muffin Tin. While the batter chills, preheat the oven to 400°F (205°C). Line a 12-cup muffin pan with paper liners. Scoop the batter into the muffin cups, filling them almost to the top (Image 12). Sprinkle the top of each muffin generously with the chilled lemon streusel (Image 13).
Step 8. Bake. Bake for 10 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for another 13 minutes, or until the tops spring back lightly when touched (Image 14).
Step 9. Cool. Let the baked muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Refrigerating the batter before baking helps produce taller, bakery-style muffin tops.
- Rub the lemon zest directly into the sugar instead of simply stirring it in. This releases the essential oils and gives the muffins much more lemon flavor. I do this in so many of my citrusy recipes like my Orange Blossom Sugar Cookies and Lemon Poppy Seed Muffins (Bakery Style)
- Beat the eggs until frothy before mixing in the remaining wet ingredients. This incorporates extra air for a lighter crumb.
- Fold the batter gently and stop mixing as soon as no large streaks of flour remain. Overmixing develops gluten and can lead to dense muffins.
- Dice both the strawberries and rhubarb into small, even pieces so they distribute evenly throughout each muffin and bake consistently.
- Fill the muffin liners almost to the top for beautifully domed bakery-style muffins.
- Starting the bake at a higher oven temperature before lowering it encourages a better rise and nicely rounded tops.
- Let the muffins cool for several minutes before removing them from the pan to help them set without falling apart.
Strawberry Rhubarb Muffins Recipe FAQs
Yes. These muffins are excellent for making a day in advance for a party, brunch or picnic. Once finished and cooled, store them in an airtight container at room temperature.
Store in an airtight container at room temperature for up to 3 days. For slightly longer storage, refrigerate them for up to 5 days and warm briefly before serving.
Absolutely. Once completely cooled, place them in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.
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Strawberry Rhubarb Muffins with Lemon Streusel Topping
Equipment
Ingredients
For the Lemon Streusel Topping
- 3 tablespoon Sugar – 38 grams
- 1 teaspoon Lemon zest
- ½ cup All-purpose flour – 63 grams
- 3 tablespoon Unsalted butter (melted) – 42 grams
For the Muffins
- ¾ cup Sugar – 150 grams
- 1 tablespoon Lemon zest – 4 grams
- 1⅔ cups All-purpose flour – 208 grams
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 Large eggs – 100 grams
- 7 tablespoon Unsalted butter (melted & cooled slightly) – 99 grams
- 6 tablespoon Milk – 85 grams
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- ¾ cup Fresh rhubarb (diced)
- ¾ cup Fresh strawberries (diced)
Instructions
- Make Crunchy Streusel Topping. Make the lemon streusel by rubbing 1 teaspoon Lemon zest into 3 tablespoon Sugar with your fingertips in a small bowl. Using a wooden spoon, stir in ½ cup All-purpose flour, then 3 tablespoon Unsalted butter (melted) until you have coarse crumbs. Refrigerate while you prepare the muffin batter.
- Prepare the Dry Ingredients. In a large bowl, rub 1 tablespoon Lemon zest into ¾ cup Sugar until fragrant. Add 1⅔ cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, and ½ teaspoon Kosher salt, then whisk to combine.
- Prepare the Wet Mixture. In a medium bowl, whisk 2 Large eggs until frothy. Add 7 tablespoon Unsalted butter (melted & cooled slightly), 6 tablespoon Milk, 1 tablespoon Lemon juice, and 1 teaspoon Vanilla extract, then whisk until smooth.
- Mix. Pour the wet ingredients into the dry ingredients and gently fold together about 10 times. The batter should still look slightly streaky.
- Add Fruit. Fold in ¾ cup Fresh rhubarb (diced) and ¾ cup Fresh strawberries (diced) with just a few additional folds until evenly distributed. Be careful not to overmix.
- Chill. Cover the bowl and refrigerate the batter for 15 to 30 minutes. This short rest helps hydrate the flour and encourages taller muffin tops.
- Preheat the Oven. While the batter chills, preheat the oven to 400°F (205°C).
- Prep the Muffin Tin. Line a 12-cup muffin pan with paper liners. Scoop the batter into the muffin cups, filling them almost to the top. Sprinkle the top of each muffin generously with the chilled lemon streusel.
- Bake. Bake for 10 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for another 13 minutes, or until the tops spring back lightly when touched.
- Cool. Let the baked muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Fresh Rhubarb: I recommend using in-season fresh rhubarb for this recipe. But you can also use frozen. Just make sure to drain it as it thaws to remove excess moisture, which could make the muffins soggy.
- Fresh Strawberries: Strawberries and rhubarb are a match made in springtime heaven. They are both in season at the same time, so it kind of makes sense. In a pinch, frozen berries can be substituted but may slightly increase baking time.
- Butter: I’m using unsalted butter in this recipe, but you can use salted if that’s what you have. I would just omit any additional salt from the recipe if using salted butter.
- Sugar: I recommend using standard white sugar here. It’s easier to rub the lemon zest into it. Streusel topping is usually made with brown sugar, but I think the flavor of brown sugar will not work well with the tartness of the rhubarb.
- Refrigerating the batter before baking helps produce taller, bakery-style muffin tops.
- Rub the lemon zest directly into the sugar instead of simply stirring it in. This releases the essential oils and gives the muffins much more lemon flavor.
- Beat the eggs until frothy before mixing in the remaining wet ingredients. This incorporates extra air for a lighter crumb.
- Fold the batter gently and stop mixing as soon as no large streaks of flour remain. Overmixing develops gluten and can lead to dense muffins.
- Dice both the strawberries and rhubarb into small, even pieces so they distribute evenly throughout each muffin and bake consistently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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