Rhubarb Muffins With Strawberry Streusel Recipe
Prep Time:
20 minutes
Cook Time:
22 minutes
Servings:
10 muffins
Ingredients
  • 2 ¼ cups all-purpose flour, divided
  • 1 cup packed light brown sugar, divided
  • ¾ teaspoon ground cinnamon, divided
  • ¾ teaspoon kosher salt, divided
  • ½ cup unsalted butter, room temperature, divided
  • 1 tablespoon baking powder
  • ½ teaspoon ground ginger, optional
  • ¼ teaspoon baking soda
  • 2 large eggs
  • ¼ cup sour cream
  • ⅔ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 stalks rhubarb, thinly sliced (about 1 ½ cups)
  • 1 ½ cups freeze-dried strawberries, lightly crushed, divided
  • 2 tablespoons confectioners' sugar
Directions
  1. Preheat oven to 375 F. Line a standard muffin pan with 10 liners and set aside.
  2. Make the streusel. In a small bowl, use your fingers to mix together ½ cup of flour, ⅓ cup of brown sugar, ½ teaspoon of cinnamon, ¼ teaspoon of salt, and 2 tablespoons of butter. Set aside.
  3. Melt the remaining butter and set aside to cool for 5 minutes.
  4. In a medium bowl, whisk or stir to combine 1 ¾ cup of flour, ⅔ cup of brown sugar, ¼ teaspoon of cinnamon, ½ teaspoon of salt, baking powder, ginger, and baking soda.
  5. Whisk to combine the eggs, sour cream, milk, and vanilla. Pour into the dry ingredients and stir lightly until a few streaks of dry ingredients are still visible. Don't overmix.
  6. Add the rhubarb, 1 ¼ cups of strawberries, and melted butter. Fold lightly to combine.
  7. Use a scoop or spoon to divide batter evenly between muffin cups. Top evenly with streusel.
  8. Bake for 22 to 24 minutes until golden brown and the muffins spring back to the touch. Transfer to racks and let the muffins cool.
  9. Combine the remaining ¼ cup of strawberries and confectioners' sugar in a spice grinder or small food processor. Grind to a fine powder.
  10. Use a sifter to dust the tops of muffins before serving.