These bakery-style jumbo muffins are the best strawberry rhubarb muffins — packed with strawberries, rhubarb and two layers of streusel. Dense, filling and utterly delightful.
Please note: this post was originally published in 2017. The photos and text have been updated, but the recipe remains the same.
Introducing my favorite summer muffin: double-streusel strawberry rhubarb muffins. These jumbo, bakery-style muffins are loaded with tart rhubarb, sweet strawberries and two layers of crunchy streusel — one hidden in the middle and another sprinkled on top. They’re moist, hearty and perfect for breakfast, a snack or sharing with friends and family.
This recipe grew from a backyard rhubarb plant that reliably returns each year. I often freeze chopped rhubarb from summer harvests so I can bake through the colder months. If you’ve ever rescued surplus fruit into a freezer bag with the hope of “baking later,” these muffins are the payoff — the simple act of packaging and freezing rhubarb well will let you enjoy this flavor any time of year.
Do you need a jumbo muffin tin?
I prefer these muffins baked in a jumbo muffin tin so there’s room for that generous middle layer of streusel. The large size lets the muffins stay dense and moist while puffing up nicely at high heat. If you don’t have a jumbo tin, you can use a standard pan, but the streusel layer will be smaller and you may want to simply sprinkle all the streusel on top instead of sandwiching some in the center.
If you bake these in a regular muffin tin, reduce the baking time to about 12–13 minutes and test with a toothpick to avoid overbaking.
How these muffins are made
The rhubarb is gently simmered until it begins to break down, then stirred with melted butter and a bit of brown sugar to create a soft, slightly jammy base. Once the rhubarb mixture cools slightly, it’s combined with egg, milk and vanilla. The melted butter folded into the batter produces a dense, satisfying texture that makes these muffins a filling grab-and-go breakfast.
Stir the dry ingredients together separately, then fold the wet mixture in until just combined. Fold in the diced strawberries last so they keep their shape and provide bursts of freshness throughout the muffin.
To assemble: spoon about 1/4 cup batter into each greased jumbo muffin cup, add 1–2 tablespoons of streusel, cover with the remaining batter, and finish with another sprinkling of streusel on top. I bake these at 425°F so they rise quickly; about 17–18 minutes is usually perfect. Let them cool in the pan 10 minutes before transferring to a wire rack.
These muffins are wonderful warm with a pat of butter. They’re indulgent, so it’s hard to stop at one, but they keep well in an airtight container for 2–3 days and freeze beautifully for up to two months.
Other muffins to try
- Nutella muffins
- Lemon glazed muffins
- Blackberry-peach streusel muffins
- Greek yogurt blueberry lime muffins
Double Streusel Strawberry Rhubarb Muffins
Rating: 4.8 from 4 reviews
- Author: Katherine
- Total Time: 40 minutes
- Yield: 6 jumbo muffins
Description
Bakery-style jumbo muffins filled with strawberries and rhubarb and topped with two layers of buttery streusel. Dense, satisfying and ideal for breakfast or a treat with coffee.
Ingredients
Muffins
- 2 cups chopped rhubarb*
- 1/2 cup brown sugar, divided
- 1/2 cup unsalted butter, melted
- 1/4 cup milk* (any kind, including non-dairy)
- 1 egg, lightly beaten
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup strawberries, diced*
Streusel
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans* (or slivered almonds)
- 1 tsp cinnamon
- 2 tbsp all-purpose flour
- 2 tbsp butter, cubed
Instructions
- Preheat oven to 425°F and spray a 6-count jumbo muffin tin with non-stick spray. Set aside.
- In a medium saucepan over medium heat, cook the rhubarb, stirring often, for about 15 minutes until it begins to break down. Add 1/4 cup brown sugar and the melted butter; stir to combine. Remove from heat and cool 5 minutes. Stir in the beaten egg, milk and vanilla. Set aside.
- Prepare the streusel: in a bowl combine chopped pecans, 1/2 cup brown sugar, cinnamon and flour. Cut in the cubed butter until the mixture is coarse and pea-like. Set aside.
- In a large bowl, whisk together flour, the remaining brown sugar, cinnamon, baking soda, baking powder and salt. Fold the wet ingredients into the dry with a spatula until just moistened. Fold in the diced strawberries.
- Divide the batter: place about 1/4 cup batter into the bottom of each muffin cavity. Top with 1–1.5 tbsp streusel, cover with the remaining batter, then sprinkle the tops with the remaining streusel.
- Bake 17–18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.
Store muffins in an airtight container at room temperature for 2–3 days. Freeze up to 2 months; thaw overnight in the refrigerator.
Notes
- If using frozen rhubarb, measure 2 cups frozen and do not thaw before simmering.
- Any milk works here, including non-dairy varieties. The author used 1%.
- If using frozen strawberries, do not thaw first; fold them in frozen to avoid excess moisture.
- Pecans may be substituted with slivered almonds or another nut of your choice.
- For standard-size muffins: reduce the initial batter in each cup to 2 tablespoons, bake at 375°F for 12–14 minutes, and adjust as needed.
Other details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: muffins
- Method: bake
- Season: spring
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Do you love streusel as much as I do? Try the strawberry streusel baked oatmeal for another streusel-forward breakfast option.