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Strawberry Rhubarb Muffins with Pecan Streusel

Irresistible Strawberry Rhubarb Muffins with Pecan Streusel

Delicious Strawberry Rhubarb Muffins with Pecan Streusel combine sweet strawberries and tart rhubarb, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Sour Cream or Greek Yogurt
  • 1/2 cup Melted Butter or Vegetable Oil
  • 1 large Egg for vegan use flax egg
  • 1 teaspoon Vanilla Extract or Almond Extract
  • 2 cups All-Purpose Flour or whole wheat flour
  • 1 cup Brown Sugar or white sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Diced Rhubarb and Strawberries can swap rhubarb with apples
For the Pecan Streusel Topping
  • 1/2 cup Chopped Pecans or Walnuts
  • 1 teaspoon Cinnamon optional
  • 1/2 cup Brown Sugar or white sugar
  • 1/4 cup Melted Butter or oil

Equipment

  • Oven
  • Mixing Bowl
  • muffin tin

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and prepare the muffin tin with liners or grease.
  2. In a small bowl, combine chopped pecans, brown sugar, cinnamon, and melted butter for the streusel topping.
  3. Mix the wet ingredients: sour cream, melted butter, egg, and vanilla extract until creamy.
  4. In a separate bowl, whisk together the dry ingredients: flour, baking soda, brown sugar, and salt.
  5. Gently combine wet and dry ingredients until just mixed, then fold in the diced rhubarb and strawberries.
  6. Scoop the batter into muffin cups about two-thirds full.
  7. Top each muffin with a generous spoonful of streusel, pressing down slightly.
  8. Bake for about 25 minutes until golden and a toothpick comes out clean.
  9. Let cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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