Jumbo bakery-style buttermilk muffins with fresh strawberries and rhubarb, baked with a brown sugar crumble topping.

Just when you thought you were done eating cake, along comes a batch of giant strawberry rhubarb buttermilk muffins to pull you back in.

These big, moist muffins are topped with fresh strawberries, rhubarb and a brown sugar crumble.

They 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.

Yield: 6 muffins

Big Strawberry Rhubarb Buttermilk Muffins with Brown Sugar Streusel

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LOVE these moist jumbo bakery-style strawberry-rhubarb muffins, baked with a brown sugar crumble topping. 

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

Streusel Crumble:

• 5 tablespoons unsalted butter, melted
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 teaspoon fine sea salt

Muffins:

• 8 ounces strawberries, hulled and chopped
• 2 stalks rhubarb (6 - 8 ounces), diced
• 1/4 cup cornstarch
• 2 tablespoons light brown sugar
• 1 teaspoon lemon juice
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• Grated zest from 1 orange or lemon
• 1 egg, lightly beaten
• 1/4 cup canola oil
• 2 tablespoons unsalted butter, melted
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 400 degrees with a rack positioned in the middle. Oil a 6-cup muffin tin and fill with muffin liners or tulip-shaped parchment liners.
2. Place the ingredients for the streusel in a bowl and mix until it forms large, moist crumbs. Set aside.
3. 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.
4. 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.
5. 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)
6. 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 Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 525 Total Fat: 24g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 68mg Sodium: 656mg Carbohydrates: 94g Fiber: 4g Sugar: 42g Protein: 9g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate with your favorite calculator.

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More recipes with strawberries and rhubarb:

• 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

Familystyle Food

Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.

As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.

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