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Rhubarb-Strawberry Streusel Muffins

These moist, fluffy muffins are an excellent motivation to get out of bed!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Whole and Heavenly Oven

Ingredients

Muffins

  • • 2 cups whole-wheat flour
  • • 1 tablespoon baking powder
  • • 1/2 teaspoon salt
  • • 1/2 cup honey
  • • 3/4 cup milk
  • • 1 egg
  • • 1/3 cup safflower oil
  • • 1 teaspoon vanilla extract
  • • 1/2 cup rhubarb finely diced
  • • 1/2 cup fresh strawberries diced

Streusel

  • 1/2 cup chopped pecans
  • 1/4 cup whole-wheat flour
  • 1 teaspoon butter
  • 1 tablespoon maple syrup

Instructions

  • 1. Preheat oven to 375 F. Line a 12-cup muffin tin with muffin liners.
  • 2. Combine flour, baking powder, and salt in a large bowl. Set aside.
  • 3. In a medium bowl, beat honey, milk, egg, oil, and vanilla until smooth. Add to flour mixture, stirring until just combined. Fold in rhubarb and strawberries.
  • 4. In a small bowl, combine streusel ingredients until crumbly. Fill muffin liners 3/4 full batter. Sprinkle topping evenly over batter and gently press topping to adhere it to the muffins. Bake in preheated oven 22-25 minutes or until toothpick comes out clean. Cool on wire cooling rack 10 minutes before serving.
  • Yield: 1 dozen.
  • Store muffins in an airtight container at room temperature up to 2 days.

Notes

Adapted from Taste of Home