Make ‘em while you can, folks! Rhubarb is here for only a short time so you should act fast, pick up a bunch, and make these Strawberry-Rhubarb Almond Streusel Muffins today.
I was back in Ohio recently (helping my mom who’s healing with a broken foot) and while I was there I had to swing by my uncle’s house for a quick visit.
He has a fabulous vegetable garden surrounded by beautiful peonies and roses right now, where you’ll always find something good. This time of year, it was rhubarb. Did you know rhubarb is technically a vegetable? That’s good info to have in case it comes up for you on Jeopardy!
After I got home with the stalks of rhubarb, I wondered, “What to make, what to make?” I decided to go a little basic and make muffins. These strawberry-rhubarb almond streusel muffins have the best topping, and they’re anything but basic.
The topping is crumbly and a bit crunchy from the almonds, and oh-so-good. And let me tell you the crunchy is a nice complement to the soft and fruity muffins buried below.
I was in Ohio this time last year, too, and I used my uncle’s rhubarb to make my Cherry-Rhubarb and White Chocolate Bread Pudding, which turned out to be a real treat!
So many baked goods that include rhubarb are usually paired with strawberries, and for good reason. My Strawberry-Rhubarb Crumble for Two is another delicious example.
Do you bake much with rhubarb? I’d have to say that I’m pretty new to the rhubarb scene with only a few recipes under my belt (see above), but those recipes happen to be pretty amazing! What do you like to make with rhubarb?
All this talk of desserts that include pretty pink rhubarb has me hungry! These muffins are easy to make, so I could definitely make a batch today. If you’re out and about and find rhubarb on the shelves, pick it up and take it home.
Even if you’re new to the rhubarb baking world like I am, you can rest assured that these strawberry-rhubarb almond streusel muffins are easy to make. What a tasty way to get to know rhubarb!
Yields 16 muffins
- 1/2 cup flour
- 1/4 cup brown sugar, packed
- 1/4 cup chopped almonds
- 4 tablespoons cold butter, cubed
- 1-1/2 cups strawberries, hulled and diced
- 1-1/4 cups rhubarb, diced
- 1-3/4 cups flour
- 2/3 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 3/4 cup milk
- 1/3 cup plain Greek yogurt
- 1/2 teaspoon vanilla
- Silicone or paper liners
- Add the dry ingredients in a bowl and whisk to combine. Add the butter and use your fingers to mix it with the dry ingredients to form small, pea-like crumbs.
- Set aside.
- Preheat the oven to 400 degrees F. Line two muffin tins with 16 liners and set aside.
- Add the flour, sugar, baking powder and salt to a bowl and whisk to combine. In a separate bowl, combine the egg, milk, yogurt, and vanilla. Whisk to combine.
- Add the wet mixture to the dry mixture. Gently stir until combined. Don’t mix vigorously, but just a bit until the wet mixture combines with the dry.
- Spoon the batter into the liners until they’re about 2/3 of the way full. Divide the streusel mixture evenly and sprinkle over the top of the batter.
- Bake for about 5 minutes at 400 degrees. F. Reduce the heat to 350 degrees F., and continue to bake for another 13-15 minutes or until golden.
- Cool slightly before serving.