Let Me Tell You About These Strawberry Rhubarb Muffins
You know how some recipes just… stick with you? These Strawberry Rhubarb Muffins with Pecan Streusel are like that for me. I first cobbled it together out of desperation (and, okay, a little laziness) when my neighbor dropped off a whole tangle of rhubarb—seriously, it looked like something out of a Viking saga. Anyway, my family devoured the first batch so quickly I was left with a single crumb and a big ol’ smile. If I could bottle up the feeling of late spring mornings, I probably wouldn’t (because I like to eat it instead), but this recipe is pretty close. Oh, and if you hear a weird squeak while you’re baking, that’s just the sound of my ancient oven, not some hidden farm mouse. I hope.
Why You’ll Love This (Or At Least Why I Keep Making It)
I make these muffins when I’m feeling like breakfast should be more than just cereal but less than a full-on brunch production. Honestly, my family goes a bit wild for the pecan streusel (my kid calls it “the crunchy hat”), and the whole house ends up smelling like, well, happiness. They’re great for using up that bundle of rhubarb that always appears in my fridge (if you’ve ever grown rhubarb, you know what I mean). And just between us, I used to have issues with dry muffins—until I started sneaking in a splash of yogurt. Fixed that right up.
What You’ll Need (Substitutions Totally Welcome)
- 1 1/2 cups all-purpose flour (I’ve swapped in whole wheat, but the muffins come out a bit denser—still tasty though!)
- 1/2 cup granulated sugar (sometimes I use coconut sugar if I’m feeling fancy)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (My gran always used Maldon, but I just use whatever’s handy)
- 2/3 cup plain yogurt (Greek or regular—sometimes I use sour cream in a pinch, it’s fine)
- 1/4 cup vegetable oil (I’ve also melted butter, but oil keeps it lighter, I think)
- 2 large eggs
- 1 tsp vanilla extract (once I used almond by mistake; not bad, actually)
- 1 cup diced fresh strawberries (frozen works, just don’t thaw them first or things get soggy)
- 1 cup diced rhubarb (don’t go overboard or the muffins get a bit tart—unless you like that sort of thing)
Pecan Streusel:
- 1/2 cup chopped pecans (walnuts work too, but I prefer pecans—no idea why)
- 1/3 cup brown sugar
- 3 tbsp flour
- 2 tbsp cold butter (or margarine, but butter is better, obviously)
- Pinch of cinnamon (or a sprinkle, if you’re feeling spicy)
How to Make These Muffins (And What Might Go Slightly Sideways)
- First, prep your oven: Preheat to 375°F (190°C). I always forget to do this until halfway through. Don’t be like me.
- Line a muffin tin with papers or just grease it. (If you run out, I’ve sometimes just used a bit of parchment paper scrunched in there. Works fine.)
- Mix the dry stuff: Whisk together flour, sugar, baking powder, baking soda, and salt in a big bowl. (Don’t bother sifting unless your flour’s really lumpy.)
- In a separate bowl, whisk yogurt, oil, eggs, and vanilla. It’ll look kind of gloopy. That’s perfect.
- Pour wet into dry and stir until just combined. Seriously, stop as soon as you can’t see any dry bits—lumpy batter is a good thing here.
- Gently fold in strawberries and rhubarb. This is where I usually sneak a bite of the fruit. Quality control, you know?
- Streusel time: In a small bowl, mash together brown sugar, flour, butter, pecans, and cinnamon with a fork. If it’s messy and crumbly, you’re doing it right. (My hands always end up sticky. Oh well.)
- Spoon the muffin batter into the tin—about 3/4 full.
- Top each one with a generous mound of streusel. Don’t be shy. Life’s too short for sparse streusel.
- Bake for 20-25 minutes, until the tops look golden and a toothpick comes out clean. (Actually, if there’s a bit of crumb, that’s even better.)
- Let them cool for a few minutes before you try to dig them out. Trust me, I’ve learned the hard way—piping hot muffins and bare fingers are not a good mix.
Real-Life Notes & Discoveries
- Don’t overmix! I once used my stand mixer for this, and the muffins turned out tough as boots. Mixing by hand is best, even if it feels old-fashioned.
- If you leave the muffins in the tin too long after baking, the bottoms can get a bit soggy. (Still tasty, though!)
- Once, I forgot the vanilla. Nobody noticed.
If You Want to Mix It Up…
- Swap the strawberries for blueberries. It’s a little less tart but still good. My experiment with blackberries, though…let’s just say the muffins turned purple and looked a bit haunted.
- No pecans? Walnuts, sliced almonds, or even sunflower seeds are fine. Or just skip the nuts if allergies are a thing.
- Add a sprinkle of lemon zest for a zingy kick—I did this once when I couldn’t find my vanilla and actually liked it better.
What You Need (And What You Don’t)
- Muffin tin (but I’ve totally used a mini loaf pan when I couldn’t find mine)
- Mixing bowls (two is enough—three if you’re a bowl hoarder like me)
- Whisk and spoon (or just a fork; use what you’ve got)
- Fork or pastry cutter for the streusel (or just two butter knives, if you’re feeling retro)
Seriously, don’t let the lack of the “right” tool put you off—improv is half the fun.
How to Store (If You Have Any Left)
These keep well in an airtight container at room temp for about two days—though honestly, in my house, they’re pretty much gone by sunset. If you must, you can freeze them, but let them cool all the way first or you’ll get weird ice crystals. Not the magical kind, either.
My Favorite Ways to Eat These (Your Mileage May Vary)
I love these muffins split and toasted with a dab of salted butter for breakfast. My partner likes them at 11pm with a scoop of vanilla ice cream (not judging). On special occasions, I’ll serve them with a little whipped cream and pretend it’s dessert. And if you’re in the UK, try them with clotted cream. Trust me.
Things I’ve Learned the Hard Way (AKA Pro Tips)
- Don’t rush the baking; I once yanked them out early and got gooey bottoms. Never again.
- If the streusel isn’t sticking, press it gently onto the muffin batter before baking. Makes a world of difference.
- Actually, I find it works better if you let the muffins cool in the pan for exactly 5 minutes—no more, no less.
FAQ: Real Questions I’ve Actually Gotten
- Can I use frozen fruit? Yep, just toss the diced berries/rhubarb straight in, don’t thaw or you’ll get a pink swamp. (Happened to me once. Never again.)
- Is there a vegan option? I haven’t tried yet, but I’ve heard oat yogurt plus flax eggs work. Drop me a note if you do it!
- Do I need to peel rhubarb? Not really, unless it’s super tough. I usually just trim the ends and call it a day.
- Can I skip the nuts? Of course! Muffins will still be lovely, just less crunchy on top.
- Where do you get your muffin cups? I usually grab them here or sometimes just use parchment. For more rhubarb ideas, BBC Good Food has a whole bunch.
Anyway, if you make these Strawberry Rhubarb Muffins with Pecan Streusel, let me know how it goes! Unless you don’t want to, in which case, I totally get it. Happy baking—and may your muffins always rise higher than your expectations.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup diced fresh strawberries
- 3/4 cup diced fresh rhubarb
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour (for streusel)
- 2 tablespoons unsalted butter, cold (for streusel)
Instructions
-
1Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
-
2In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.
-
3In another bowl, combine melted butter, eggs, sour cream, and vanilla extract. Mix until smooth.
-
4Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in strawberries and rhubarb.
-
5Divide the batter evenly among the muffin cups. In a small bowl, mix chopped pecans, brown sugar, 2 tablespoons flour, and cold butter until crumbly. Sprinkle streusel over each muffin.
-
6Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
