Big Buttermilk Strawberry Rhubarb Muffins
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These jumbo buttermilk strawberry muffins start with a light buttermilk batterand are generously strewn with fresh berries and rhubarb. The thing that sets them apart from your usual muffin recipe is the crumblybuttery brown sugar streusel topping.
Plusthey’re big enough to share! It’s one of my favorite strawberry recipes when they’re at their peak season in the spring and summer months.
Featured comment:
“Absolutely outstanding! This recipe produces the PERFECT strawberry rhubarb muffin. It’s more than a muffin. It’s nearly a life-changing experience.”
-Fitz
Moist strawberry muffins
With their crumbly topping and a butterytender texturethese jumbo beauties might remind you of a good coffee cakeonly with fresh strawberries.
Muffins are the morning version of cakewhen it comes down to semantics. But muffins generally have less sugar than cakeso I tell myself that it’s totally fine to enjoy them as an all-dayanytime snack!
Baker’s facts:
- The basic great American muffin is a type of traditional quick breadusually leavened with baking powder rather than yeast.
- Adding buttermilk to the batter gives the muffins a fluffy crumb and moist texture.
- TIP: The muffin batter plus the toppings fill up the muffin cupsso I like to bake the muffins in tulip-shaped parchment paper cups to ensure they keep their shape better (plus they look pretty).
- It’s very easy to make your bakery- liners out of parchment paper — cut 6-inch squares of paper to fit a jumbo panor 5-inch squares to fit a standard muffin pan.
- Don’t worry if all you have are standard paper liners (or even no liners at all) — just be sure to oil your muffin pan thoroughlyincluding the top of the pan.
More strawberries and rhubarb recipes
- Super refreshing Strawberry-Rhubarb Gin Cocktails
- Light and flaky Buttermilk Scones with Roasted Strawberry Jam
- Pink Rhubarb Bellinis with prosecco
- Strawberry Crostata Tart with Mascarpone Cheese
Strawberry Rhubarb Buttermilk Muffins with Brown Sugar Streusel
The best strawberry rhubarb muffins! A foolproof recipe that makes oversized brown sugar streusel-topped tender muffins loaded with fruit.
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Ingredients
Streusel Crumble:
- 5 tablespoons (75 g) unsalted buttermelted
- ¾ cup (100 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- ¼ teaspoon fine sea salt
Muffins:
- 8 ounces (225 g) strawberrieshulled and chopped
- 2 stalks rhubarb6-8 ouncesdiced
- ¼ cup (32 g) cornstarch
- 2 tablespoons light brown sugar
- 1 teaspoon lemon juice
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Grated zest from 1 orange or lemon
- 1 egglightly beaten
- ¼ cup (60 ml) canola oil
- 2 tablespoons unsalted buttermelted
- 1 cup (250 ml) buttermilk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400 degrees (200C) with a rack positioned in the middle. Oil a 6-cup muffin tin and fill with muffin liners or tulip-shaped parchment liners.
Crumble topping:
- Place the ingredients for the streusel in a bowl and mix until it forms largemoist crumbs. Set aside.
Muffins
- Put the strawberriesrhubarbcornstarchbrown sugar and lemon juice in a bowl and gently stir to combine. Set aside while you mix the rest of the batter.
- In a large bowlwhisk together the floursugarbaking powderbaking sodasalt and grated zest. Make a well in the center and stir in the eggoilbutterbuttermilk and vanilla. Mix until the batter just comes together and the flour is incorporated.
- Divide the batter evenly into the muffin cups. Spoon the strawberry mixture evenly over the batter (about ½ cup for each one)then top with the streusel crumbs (2 tablespoons or so per cup)
- Bake 22-27 minutesuntil the muffins are golden brown on top and a toothpick inserted into the center of the muffins comes out with a few moist crumbs.
Karen’s Notes and Tips
- The recipe makes 6 jumbo “Texas” muffins or 12 standard-size muffins.
- The muffins keep well for a few dayswrapped or stored in a covered container.
Nutrition per serving
Calories: 633kcal Carbohydrates: 93g Protein: 9g Fat: 25g Sodium: 607mg Fiber: 3g Sugar: 43g
Nutrition facts are calculated by third-party software. If you have specific dietary needsplease refer to your favorite calculator.
HeyI’m Karen
Creator of Family Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Using frozen strawberries?
Yesthey’ll work fine – I would defrost firstthen drain well before chopping.
What if I don’t want to use rhubarb? What changes do I have to make?
Hi Debi – You can modify by omitting the rhubarb and using an additional 8 ounces of strawberries. I hope you enjoy them!
Hey there Karen!
I was looking for an awesome Strawberry Rhubarb recipe to take to work and this one fits the bill! I love that your instructions are thoroughbut simple and give just the right amount of tips to make it turn out great! I LOVE making jumbo muffins!!!❤️ I plan to use sunflower oil instead of canola oil and can’t wait to harvest a few stalks of my rhubarb plant for the first time this year! I will happily double this recipe and share picsas well as a review of the final result! This will be so much quicker and easier than a Strawberry Rhubarb Pie! Thank you for sharing! ✌️❤️🧁
Absolutely outstanding! Studied the recipe. Weighed and gathered ingredients in mise en place. Paid careful attention and followed every step of the directions to the letter. This recipe produces the PERFECT strawberry rhubarb muffin. It’s more than a muffin. It’s nearly a life-changing experience.
That is amazing!! Thanks for sharing :))
Great recipe. Used whole wheat flour and decreased sugar by 20%. Added rolled oats to streusal.
Batter went together great —-can hardly wait to taste!
This is an elegant muffin. I appreciated your clear instructions and the video on the parchment liners. Altitude adjustments of slightly more egg/buttermilk and slightly less sugar/leavening/heat worked for me at 5,000 ft. Thank you!
So glad you liked them Christine! Thanks for sharing the tip for altitude bakingtoo 🙂
YUM! These muffins look and sound so comforting and perfect as a sweet breakfast – simply yummy!