These strawberry rhubarb muffins with a crumb topping and vanilla glaze are easy to make and taste fantastic! They make a great breakfast or snack!
These strawberry rhubarb muffins with a crumb topping and a vanilla glaze are super easy to make and taste great. They disappeared in no time at all at my house.
Of course, that’s typically the case with muffins around here. A couple of days and they’re gone, no matter what type of muffins they are. But these strawberry rhubarb muffins may have disappeared even quicker than usual.
That crumb topping just takes these tasty muffins over the top. Soft and fluffy muffins filled with the classic combination of strawberries and rhubarb, covered with a crumb topping and drizzled with a vanilla glaze – muffins don’t get much better than that.
These bakery style muffins mix up quickly and taste great. Everyone will love them!
Should you thaw rhubarb before making muffins?
You should not thaw rhubarb before using it to make muffins. You can use either fresh or frozen rhubarb in these muffins, but if you’re using frozen, do not thaw it first.
Use frozen rhubarb straight from the freezer, it will bake up just fine in the muffins and it won’t make the muffins soggy if you stir it into the muffin batter while it’s still frozen.
If you do thaw it out first, drain it well before adding it to the muffin batter, but it gets pretty mushy after being frozen so it may fall apart while you’re stirring it in. This is why I always use it without thawing it out first.
What is the best fruit to pair with rhubarb?
Rhubarb goes really well with a lot of different fruits, including bananas, apples, and pretty much any berry. But the most common pairing is strawberry and rhubarb.
The tart rhubarb complements the sweet strawberries really well. The combination in these strawberry rhubarb muffins with a crumb topping is absolutely delicious.
How to make Strawberry Rhubarb Muffins:
- As with any muffins, make sure not to over mix the batter. Over mixing muffin batter will result in dense muffins, so stir just until the ingredients are combined. It’s okay if it’s still a bit lumpy, as long as there are no obvious dry bits of flour, it will be fine.
- You can use fresh or frozen strawberries and rhubarb for this recipe. If your fruit is frozen, don’t thaw it first.
- These muffins are delicious without the crumb topping as well, so feel free to leave that off if you prefer.
Here are some more great rhubarb recipes for you:
- Rhubarb Muffins
- Strawberry Rhubarb Bars
- Banana Rhubarb Muffins
- Strawberry Rhubarb Crisp
- Bumbleberry Pie
Strawberry Rhubarb Muffins
These strawberry rhubarb muffins with a crumb topping and vanilla glaze are easy to make and taste fantastic! They make a great breakfast or snack!
Ingredients
For the crumb topping:
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 1/2 cup plus 3 tablespoons all purpose flour
- 5 tablespoons unsalted butter, melted
For the muffins:
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cups sugar
- 2 large eggs
- 1 cup milk
- 1 1/2 teaspoon vanilla
- 1 cup chopped rhubarb
- 1 cup chopped strawberries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 425 degrees F.
- Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
For the crumb topping:
- In a small bowl, combine the sugar, brown sugar, and flour.
- Drizzle the melted butter over top and stir until everything is combined and clumping together. Set aside.
For the muffins:
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the melted butter, sugar, and eggs until combined.
- Add the milk and vanilla and whisk until combined.
- Add this mixture to the flour mixture and stir until just combined.
- Fold in the chopped rhubarb and strawberries.
- Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They should be almost full.
- Top the muffins with crumb topping, dividing the mixture between the 12 muffin cups.
- Bake for 5 minutes, then turn down the oven temperature to 350F and continue baking for 15-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
For the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over top of the cooled muffins.
Notes
Source: Adapted from my Apple Muffins with Crumb Topping.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 353Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 216mgCarbohydrates: 52gFiber: 1gSugar: 29gProtein: 5g
Nutrition Information is estimated based on ingredients used and may not be exact.