Sweet, tart, fluffy, and topped with a buttery crumble. Yes please.
Hey there!
Let me tell you—these Strawberry Rhubarb Crumble Muffins are next-level good. They’ve got the perfect balance of soft, fluffy muffin and juicy fruit filling, with that golden, crunchy crumb topping that makes you want “just one more bite.” Whether you eat them warm with coffee or save one for an afternoon snack, they’re cozy, bakery-style muffins you can totally make at home.
🧁 Servings & Time
- Servings: 12 muffins
- Prep Time: 15 minutes
- Bake Time: 20–22 minutes
- Total Time: About 40 minutes
❤️ Why I Love This Recipe
I made these one morning when I had a little leftover rhubarb and wasn’t sure what to do with it. I tossed it into muffin batter with some strawberries and added a quick oat crumble on top. That first bite? Warm muffin, melty fruit, buttery topping. Unreal.
- Perfect balance of sweet and tart
- Tender, moist muffins every time
- Crumble topping makes them feel bakery-fancy
- Freezer-friendly and meal-prep approved
- Delicious warm, room temp, or even chilled
🔬 Why This Recipe Works (Quick Science)
- Buttermilk adds moisture and tenderness without making the muffins dense.
- Baking soda and baking powder give the perfect lift.
- Tossing fruit in flour first helps prevent it from sinking to the bottom.
- Crumble topping bakes crisp and golden while the inside stays soft and fluffy.
🧠 Meal Plan Ideas
- Bake a batch for the week—grab and go breakfast
- Freeze for future mornings or last-minute guests
- Great paired with eggs or smoothies for a full breakfast
- Bake mini versions for brunch platters or coffee dates
⚠️ Common Mistakes to Avoid
- Overmixing the batter – makes muffins tough
- Skipping the fruit toss-in-flour step – fruit will sink
- Overfilling the muffin cups – they’ll overflow
- Opening the oven early – can cause them to sink in the middle
🍽 What You’ll Need
For the muffins:
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ⅔ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup diced strawberries
- ¾ cup diced rhubarb
- 1 tablespoon flour (for tossing the fruit)
For the crumble topping:
- ¼ cup rolled oats
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 3 tablespoons cold butter, cubed
🧰 Tools You’ll Need
- Muffin pan (12-cup)
- Paper liners (optional)
- Mixing bowls
- Whisk & spatula
- Measuring cups & spoons
- Pastry cutter or fork (for crumble)
🔁 Substitutions & Variations
- Dairy-free: Use plant milk + 1 tsp lemon juice instead of buttermilk
- Gluten-free: Use 1:1 gluten-free flour blend
- Add-ins: White chocolate chips, chopped nuts, or coconut flakes
- Fruit swap: Use all strawberries or add in raspberries
⏳ Make-Ahead Tips
- Make the batter the night before and refrigerate
- Crumble topping can be made ahead and frozen
- Fully baked muffins freeze well—just warm up when ready to eat
👣 Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
Step 2: Mix the wet ingredients
In a separate bowl, whisk eggs, sugar, buttermilk, oil, and vanilla extract until smooth.
Step 3: Combine wet and dry
Pour the wet ingredients into the dry and stir gently until just combined—don’t overmix.
Step 4: Toss and fold in fruit
Toss diced strawberries and rhubarb with 1 tablespoon of flour. Fold into the muffin batter.
Step 5: Make the crumble topping
In a bowl, combine oats, flour, and brown sugar. Cut in cold butter with a fork or pastry cutter until crumbly.
Step 6: Fill muffin pan and top with crumble
Divide batter evenly into muffin cups. Sprinkle crumble on top of each one.
Step 7: Bake
Bake at 375°F for 20–22 minutes, until the tops are golden and a toothpick comes out clean.
Step 8: Cool and enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temp.
🧊 Leftovers & Storage Tips
- Store muffins in an airtight container at room temp for 2 days or in the fridge up to 5 days
- Reheat in the microwave for 10–15 seconds
- Freeze for up to 3 months—wrap individually for easy grab-and-go
🔢 Exact Macros (Per muffin, out of 12)
- Calories: 230
- Protein: 4g
- Fat: 10g
- Carbs: 32g
- Fiber: 2g
- Sugar: 14g
☕ What to Serve With
- Hot coffee or chai
- Fresh fruit on the side
- Yogurt with honey
- Scrambled eggs or an omelet
- A smoothie for a quick breakfast combo
❓ FAQ
Can I use frozen fruit?
Yes! Just thaw and drain it first so the batter doesn’t get too wet.
Can I skip the crumble topping?
Sure, but it really adds great texture. If skipping, sprinkle a little cinnamon sugar on top instead.
Can I make mini muffins?
Yep—reduce bake time to 12–15 minutes and check early.
Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour and certified GF oats for the topping.
Go Make a Batch 🍓
These Strawberry Rhubarb Crumble Muffins are sweet, soft, and just the right amount of indulgent. They’re easy to bake, make your kitchen smell amazing, and go with just about anything. Give them a try and drop a comment to let me know how they turned out—or if you gave them your own twist! 🧁💬
