Go Back
Print
strawberry rhubarb streusel muffin with sour cream on a small white plate

Strawberry Rhubarb Streusel Muffins with Sour Cream

These Strawberry Rhubarb Streusel Muffins with sour cream are the perfect easy recipe for summer packed with fresh strawberries, rhubarb, and a sweet, crunchy streusel topping!

Course brunch, Dessert
Cuisine germany
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 230 kcal

Ingredients

  • 250 g AP flour - 2 cups / 8 oz
  • 2 teaspoons of baking soda
  • 120 g granulated sugar - 1/2 cup + 2 tbsp
  • 1 pinch of salt
  • 1 tsp vanilla extract or essence
  • 2 eggs
  • 150 g sour cream plain yogurt, vanilla yogurt or Greek yogurt - 150 ml - 1/2 cup + 2 tbsp
  • 1 tbsp milk
  • 80 g melted butter or neutral oil - 1/3 cups
  • Streusel
  • 40 g butter cold - 3 tbsp
  • 20 g granulated sugar 2 tbsp
  • 40 g plain wheat flour - 1/3 cup
  • 1 pinch of salt
  • 10 fresh strawberries
  • 3 smaller rhubarb sticks + 2 tbsp sugar

Instructions

  1. Wash, clean and chop the strawberries and rhubarb, then toss the rhubarb with a 2 tbsps sugar and set aside so that it draws some water and the muffins don't get too juicy.
  2. For the crumble topping, grate the cold butter into a bowl with the box grater, add flour, salt and sugar and work into streusels using your fingers.
  3. Line a muffins tine with 12 liners preheat the oven to 200 ° C - 400F.
  4. Sift flour and baking powder into a bowl. Mix sugar, salt, vanilla sugar, eggs, sour cream or yoghurt, milk and butter or oil in a bowl separately. Add the dry ingredients to the liquid ingredients and stir everything until smooth with a hand held whisk. Don't overmix.
  5. Transfer the rhubarb into a colander and drain. (Save the rhubarb sugar water - just add sparkling wine or Prosecco - a delicious drink!) Carefully mix half of the strawberries and rhubarb into the batter.
  6. Use an ice cream scoop to evenly fill 12 muffin cases with the batter. Sprinkle with the remaining strawberries and chunks of rhubarb and press them into the batte lightly. Sprinkle the muffins with the streusel and bake in the preheated oven at 200 C/F hot air for 25 -30 minutes until golden brown. After 5 minutes, reduce the temperature to 180 degrees - Test them for doneness with a toothpick.