Strawberry Rhubarb Muffins with Pecan Streusel

Let Me Tell You About These Muffins…

Alright, so, you ever get a craving for both tart AND sweet at the same time? Because if you do, these Strawberry Rhubarb Muffins with Pecan Streusel are basically summer in a muffin tin. The first time I baked these, it was because my neighbor dropped off, no lie, what looked like a bushel of rhubarb on the porch. I had no idea what to do with it, so (after Googling if you can eat it raw—don’t, unless you like a mouth full of pucker) I started baking. Somewhere between burning my first batch and the dog snagging a cooling muffin, I landed on this recipe. And hey, if you ever need to bribe family out of bed on a Saturday morning, this’ll do it, trust me.

Why I Keep Coming Back to These

I make this recipe when strawberries are on sale and I need to use up that rhubarb from the back of the fridge (don’t ask how it got there). My family goes a bit wild for these—my kid once called them “breakfast cupcakes,” which honestly, is about right. Also, the pecan streusel on top? It fixes a bad day. I can’t tell you how many times I’ve made the mistake of skipping the crumbly topping to “save time” (seriously, don’t skip it—it’s worth washing the extra bowl). And if your oven runs hot like mine, you might get that beautifully crispy edge that I, for one, will fight someone over.

Here’s What You’ll Need (and What You Can Swap)

• 1 1/2 cups all-purpose flour (I sometimes do half whole wheat if I’m feeling virtuous—doesn’t change much, honestly)
• 3/4 cup granulated sugar (brown sugar works too, just a bit more molasses-y)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (my grandmother always used fancy sea salt, but the regular kind does the job)
• 1/2 cup buttermilk (if I’m out, a splash of milk with a dash of lemon juice works fine)
• 1/3 cup vegetable oil (melted butter if you’re feeling extra, or even coconut oil for a twist)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup diced rhubarb (about 2 stalks—don’t stress if it’s a bit over or under)
• 1 cup chopped strawberries (frozen is fine, just don’t thaw them first)

Pecan Streusel:

• 1/2 cup chopped pecans (walnuts or almonds in a pinch, or skip nuts altogether if that’s your thing)
• 1/3 cup brown sugar
• 1/4 cup flour
• 1/4 teaspoon cinnamon
• 3 tablespoons cold butter, diced

Let’s Make Muffins! (Don’t Overthink It)

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners—or just grease it if you’re out (I always run out at the worst time).
2. In a big bowl, toss together the flour, sugar, baking soda, and salt.
3. In a second bowl, whisk the buttermilk, oil, egg, and vanilla. Don’t bother dirtying a mixer—just a quick whisk by hand.
4. Pour the wet stuff into the dry and mix just until the flour disappears. If there’s a streak or two, you’re good—over-mixing makes them tough (learned that the hard way).
5. Fold in your strawberries and rhubarb. This is where I usually sneak a taste of the batter—totally safe, probably, maybe.
6. Spoon into your muffin cups. I fill them about 3/4 full, but sometimes I just eyeball it.
7. For the streusel: Stir together the chopped pecans, brown sugar, flour, and cinnamon in a bowl. Add the cold butter, and squish it all together with your fingers until it’s crumbly—don’t be shy. Sprinkle generously over the muffins.
8. Bake for about 22–25 minutes (but start checking at 20, because ovens do what they want). They’re done when a toothpick comes out with just a crumb or two, not goo. If the tops look a bit soft, that’s ok—they’ll set up as they cool.
9. Let them cool in the pan for 5–10 minutes, then move to a rack. Or eat one warm and risk burning your tongue like I do every time.

What I’ve Learned (So You Don’t Have To)

• If your rhubarb is extra tart, toss it with a smidge of sugar first. Makes a difference.
• Once I tried using only strawberries—still good, but you miss the zing.
• If you’re out of pecans, skip the nuts entirely. It’s not the same, but still good (my cousin can’t eat nuts, so I’ve made this “naked”).
• Actually, I find it works better if you chop the fruit pretty small—big chunks make the muffins a bit too wet.

Variations I’ve Tried (Some Worked, Some Didn’t)

• Swapped in blueberries for strawberries once—nice, but you lose that classic flavor. Worth a go if you’re short on berries though!
• Lemon zest in the batter: yes please. Brightens everything.
• I tried using oat flour once to go gluten-free. Let’s just say, it was less muffin, more… porridge. Stick to regular or a proper 1:1 GF blend.

Do You Really Need Fancy Equipment?

If you have a muffin tin, great. If not, you can always use ramekins or even a cake pan and cut squares. I’ve even made these in a loaf pan—just bake longer. And if you don’t have paper liners, just grease the tin really well. My mate swears by silicone muffin cups, but I keep losing them, so…

Storing (Though Ours Hardly Lasts That Long)

Honestly, these muffins never last more than a day in my house. But if you have superhuman restraint, they’ll keep in an airtight container on the counter for a day or two. Fridge makes them a bit firm, but it’s fine. They freeze well, too—just microwave for 20 seconds to freshen up.

How I Like to Serve ‘Em

I love them warm with a pat of butter (or clotted cream, if I’m feeling posh). Sometimes we’ll make a pot of coffee and just have these for breakfast, nothing else—call it a treat. My friend dips hers in Greek yogurt, which sounds odd but actually works.

Things I Learned the Hard Way (So You Don’t Have To Mess Up)

• Don’t rush the cooling. I once tried eating one straight out of the oven and it fell apart; patience, grasshopper.
• Chop the rhubarb small. Big hunks make soggy bottoms (not the good kind, either).
• Don’t skip the streusel, ever. The one time I did, everyone asked what was missing.

So, You’ve Got Questions?

• Can I use frozen rhubarb?
  Absolutely, just use straight from the freezer. Don’t thaw first or it goes mushy.
• What if I hate nuts?
  No biggie, just skip them. The streusel’s still bomb, though maybe use a bit less sugar on top.
• How do I know they’re done?
  Stick a toothpick in. If it comes out mostly clean, you’re good. Or if you’re like me, give it a poke and see if it springs back (technical, I know).
• Do I need to peel rhubarb?
  Nope! Just trim off the ends and wash well. Unless it’s really old and stringy—then maybe strip off the stringiest bits.
• Can I double this?
  Yep, but use two tins. And give them a turn halfway through baking if your oven’s moody.

Oh, and if you want to see some other rhubarb ideas, I got a lot of inspo from Sally’s Baking Addiction and a berry guide over at Serious Eats. Worth a peek if you’re the adventurous type.

So there you have it! A little messy, a lot tasty, and absolutely worth the (tiny) effort. Let me know how yours turn out—unless they’re better than mine, in which case, keep it to yourself, ha!

★★★★★ 4.10 from 156 ratings

Strawberry Rhubarb Muffins with Pecan Streusel

yield: 12 muffins

prep: 20 mins

cook: 25 mins

total: 45 mins

These moist and tender muffins combine sweet strawberries and tart rhubarb, topped with a crunchy pecan streusel. Perfect for breakfast or a springtime snack.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup diced fresh strawberries
• 1 cup diced fresh rhubarb
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour (for streusel)
• 2 tablespoons unsalted butter, cold (for streusel)
• 1/2 teaspoon ground cinnamon

Instructions

1. 1
   Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. 2
   In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.
3. 3
   In a separate bowl, mix melted butter, eggs, sour cream, and vanilla extract until smooth. Add wet ingredients to dry ingredients and stir until just combined.
4. 4
   Fold in diced strawberries and rhubarb. Divide the batter evenly among the muffin cups.
5. 5
   To make the pecan streusel, combine chopped pecans, brown sugar, 2 tablespoons flour, cold butter, and cinnamon in a small bowl. Mix until crumbly, then sprinkle over muffin batter.
6. 6
   Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 3gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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