Strawberry Rhubarb Muffins

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  • 1/3 Cup Flour
  • 1/2 Tsp Baking Powder
  • 1 Tsp Salt
  • 1 Cup Sugar
  • 6 Tbsp Unsalted Butter, Softened
  • 2 Eggs
  • 1/2 Cup Milk
  • 1 Tsp Vanilla
  • 1/2 Tsp Cinnamon
  • 1/2 Cup Walnuts, Chopped
  • 1 Cup Strawberries, Chopped Small
  • 1 Cup Rhubarb, Chopped Small


  • 1 Tbsp Flour
  • 2 Tsp Sugar
  • 1 1/2 Tsp Brown Sugar
  • 1 Tbsp Butter, Chilled and Cubed
  • 1/4 Cup Finely Chopped Walnuts


Combine the flour, baking powder and salt in a small bowl and set aside.

Using a stand mixer with a paddle attachment, blend together the butter and sugar until smooth and fluffy. Add in the eggs one at a time, and then the milk and vanilla and cinnamon until combined. Spoon in the flour mixture a little at a time while mixing until the batter comes together. Add in nuts and fruit.

Spray a muffin pan and spoon in the mixture. Makes 18 small muffins or 12 large.

Combine the topping ingredients with a pastry cutter and sprinkle over the top of each muffin. Bake at 375 for 15-20 minutes or until a toothpick comes out clean.

Allow to cool on a wire rack in the pan for about 15 minutes before removing gently to cool completely.