Big Buttermilk Strawberry Rhubarb Muffins
This post may contain affiliate links. Please read my disclosure policy.
These jumbo buttermilk muffins are loaded with fresh strawberries and rhubarb, and baked with a brown sugar crumble topping.
These big, moist muffins are topped with fresh strawberries, rhubarb and a brown sugar crumble. It’s one of the best strawberry rhubarb recipes when the season comes around.
That’s right, just when you thought you were done eating cake, along comes a batch of giant strawberry rhubarb buttermilk muffins to pull you back in 🙂
Muffins vs. cakes
These jumbo beauties might remind you of a good coffee cake, with their crumbly streusel topping and a buttery, tender texture inside.
But we don’t really believe that muffins are actually a form of cake, do we?
Otherwise we wouldn’t feel so free to indulge in them first thing in the morning!
The great American muffin is actually a traditional quick bread, with a batter leavened with baking powder rather than yeast.
They’re so easy to make and seem to make everyone happy, especially when they’re large and overstuffed with good-for-you ingredients like fresh fruit.
Adding buttermilk to the batter gives the muffins a light, moist texture and since muffins generally have less sugar than cake.
I feel comfortable enjoying them as an all-day, anytime snack.
Let’s just not call them dessert, okay?
What makes these strawberry rhubarb buttermilk muffins so impressive is their generous size.
Since they’re baked in a jumbo muffin tin, they are very shareable.
The batter plus the toppings fill up the muffin cups, so I like to bake these muffins in tulip-shaped parchment paper cups to ensure they keep their shape better (plus they look pretty).
It’s very easy to make your own bakery-style liners out of parchment paper — cut 6-inch squares of paper to fit a jumbo pan, or 5-inch squares to fit a standard muffin pan (here’s a step-by-step video showing how to do it),
Don’t worry if all you have are regular cupcake liners or even no liners at all — just be sure to oil your muffin pan thoroughly, including the top of the pan.
More strawberries and rhubarb recipes
- Super refreshing Strawberry-Rhubarb Gin Cocktails
- Light and flaky Buttermilk Scones with Roasted Strawberry Jam
- Pink Rhubarb Bellinis with prosecco
- Strawberry Crostata Tart with Mascarpone Cheese
FOLLOW ALONG! Follow me on Facebook, Instagram and Pinterest for all the latest recipes and content!
Strawberry Rhubarb Buttermilk Muffins with Brown Sugar Streusel
Ingredients
Streusel Crumble:
- 5 tablespoons (75 g) unsalted butter, melted
- ¾ cup (100 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- ¼ teaspoon fine sea salt
Muffins:
- 8 ounces (225 g) strawberries, hulled and chopped
- 2 stalks rhubarb, 6 – 8 ounces, diced
- ¼ cup (32 g) cornstarch
- 2 tablespoons light brown sugar
- 1 teaspoon lemon juice
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Grated zest from 1 orange or lemon
- 1 egg, lightly beaten
- ¼ cup (60 ml) canola oil
- 2 tablespoons unsalted butter, melted
- 1 cup (250 ml) buttermilk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400 degrees (200C) with a rack positioned in the middle. Oil a 6-cup muffin tin and fill with muffin liners or tulip-shaped parchment liners.
- Place the ingredients for the streusel in a bowl and mix until it forms large, moist crumbs. Set aside.
- Put the strawberries, rhubarb, cornstarch, brown sugar and lemon juice in a bowl and gently stir to combine. Set aside while you mix the rest of the batter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and grated zest. Make a well in the center and stir in the egg, oil, butter, buttermilk and vanilla. Mix until the batter just comes together and the flour is incorporated.
- Divide the batter evenly into the muffin cups. Spoon the strawberry mixture evenly over the batter (about 1/2 cup for each cup), then top with the streusel crumbs (2 tablespoons or so per cup)
- Bake 22 – 27 minutes, until the muffins are golden brown on top and a toothpick inserted into the center of the muffins comes out with a few moist crumbs.
Notes
- The recipe makes 6 jumbo “Texas” style muffins or 12 standard-size muffins.
- The muffins keep well for a few days, wrapped or stored in a covered container.
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.
Absolutely outstanding! Studied the recipe. Weighed and gathered ingredients in mise en place. Paid careful attention and followed every step of the directions to the letter. This recipe produces the PERFECT strawberry rhubarb muffin. It’s more than a muffin. It’s nearly a life-changing experience.
That is amazing!! Thanks for sharing :))
Great recipe. Used whole wheat flour and decreased sugar by 20%. Added rolled oats to streusal.
Batter went together great —-can hardly wait to taste!
This is an elegant muffin. I appreciated your clear instructions and the video on the parchment liners. Altitude adjustments of slightly more egg/buttermilk and slightly less sugar/leavening/heat worked for me at 5,000 ft. Thank you!
So glad you liked them Christine! Thanks for sharing the tip for altitude baking, too 🙂
YUM! These muffins look and sound so comforting and perfect as a sweet breakfast – simply yummy!