The Ultimate Bakery-Style Double Streusel Strawberry Rhubarb Muffins

These bakery-style jumbo muffins are truly the BEST strawberry rhubarb muffins you’ll ever taste! They’re generously packed with vibrant strawberries, tart rhubarb, and an incredible two layers of buttery, crumbly streusel. Expect a dense, incredibly filling, and utterly delightful experience with every single bite.

Please note: This post was originally published in 2017. While the cherished recipe remains exactly the same, I’ve since updated the photos and text to bring you an even more engaging experience.

If you’re a fan of seasonal baking and eagerly awaited a new strawberry-rhubarb sensation, then today is your lucky day! Prepare to pull back the curtains on what I consider my absolute favorite summer muffin: the spectacular DOUBLE Streusel Strawberry Rhubarb Muffin. Yes, you read that correctly – *double* streusel! In my humble opinion, every muffin deserves a generous streusel topping. But when a muffin comes with an additional layer of streusel baked right into its middle? Well, that’s just pure culinary genius and takes these muffins to an entirely new level of indulgence.

I must confess, I might have a slight streusel obsession. It’s a passion that shines through in many of my recipes. If you’re a fellow streusel enthusiast, have you had the chance to try my strawberry streusel baked oatmeal yet? It’s another delicious way to enjoy that delightful crumbly texture.

Celebrating the Bounty of Backyard Rhubarb

The inspiration for today’s glorious muffins springs directly from Love In My Oven’s very own backyard. When my husband, Etienne, acquired our home over a decade ago, he inherited a collection of beautiful plants in the garden, among them a magnificent rhubarb patch. This plant has been a steadfast companion, returning faithfully year after year to bless me with an abundance of rhubarb, often more than one person could possibly use. Much of this seasonal bounty is generously shared with eager neighbors or my dear Mom. However, a significant portion is also carefully chopped and frozen, reserved for those chilly winter days when a craving for something warm, comforting, and rhubarb-infused inevitably strikes.

You know those vaguely labeled bags tucked away in the back of your freezer? The ones from long-forgotten summer days when you decided to preserve an excess of luscious summer fruit, promising yourself you’d “bake with it later”? Often, for me, those bags regrettably end up containing freezer-burned remnants. WELL. These muffins have single-handedly transformed my approach to preserving. I now make it a dedicated point to meticulously chop the rhubarb, bag it, and seal it in a vacuum-sealed bag. This meticulous effort ensures that I can savor one of these incredibly fresh-tasting muffins even in the depths of winter, bringing a ray of summer sunshine to the coldest months.

Jumbo vs. Standard Muffins: Choosing Your Baking Pan

Now, let’s talk about the muffins themselves. I wholeheartedly recommend baking these delightful treats in a gourmet-style jumbo muffin tin. Why jumbo? Simple: more space for more streusel, of course! Baking them in a larger tin results in muffins that are wonderfully dense and incredibly moist, offering a perfect balance of sweet strawberries and the delightful tartness of rhubarb. They are truly very, very filling, making them an ideal breakfast or substantial snack.

While a jumbo muffin tin is my preferred choice for maximum streusel enjoyment, it’s not strictly mandatory. You can certainly use a regular-sized muffin pan. However, be aware that a smaller pan will mean less room for that glorious extra layer of streusel in the middle. In that scenario, you might opt to simply put all the streusel on top. If you choose a standard-sized tin, remember to adjust your baking time; reduce it to approximately 12-13 minutes, and always use a toothpick inserted into the center to check for doneness. A clean toothpick means they’re ready!

Crafting Your Perfect Strawberry Rhubarb Muffins: A Step-by-Step Guide

The journey to these exquisite muffins begins by gently simmering the chopped rhubarb on the stovetop. This crucial step allows the rhubarb to soften and begin breaking down, concentrating its flavor. Once it starts to tenderize, you’ll incorporate the melted butter and brown sugar, creating a rich, flavorful base. The inclusion of melted butter in the batter is key to achieving that heavy, wholesome texture that makes these muffins so substantial and satisfying. My husband, for instance, can happily attest that these muffins are filling enough to serve as the perfect on-the-go breakfast, fueling him for his day. There’s truly nothing that says “love” quite like a fresh batch of homemade muffins baked for you in the morning, ready before you head out the door!

After the rhubarb mixture has slightly cooled, you’ll whisk in one lightly beaten egg and a splash of milk. These wet ingredients are then lovingly combined with the prepared dry ingredients. Finally, the diced strawberries are gently folded into the batter, ensuring they remain intact and burst with flavor when baked.

Now for the double streusel magic! You’ll spoon about 1/4 cup of muffin batter into each greased or sprayed jumbo muffin cavity. On top of this first layer of batter, add a generous 1-2 tablespoons of the crumbly streusel mixture. Then, divide the remaining muffin batter evenly among the cavities, gently covering the streusel layer. To crown these beauties, sprinkle one final, liberal layer of streusel over the top of each muffin before they make their grand entrance into the oven.

I prefer to bake my jumbo muffins at a higher temperature initially (425°F) to encourage them to puff up magnificently, creating those coveted bakery-style domed tops. These babies will be ready in approximately 18 minutes. Once baked, allow them to cool in the pan for at least 10 minutes (if you can resist that long!). Then, gently run a knife around the edges to loosen them before transferring them to a wire rack to cool completely. The aroma alone is enough to drive you wild!

Serving Suggestions and Storage Tips

While these muffins are fantastic at any temperature, I particularly love to eat them warm, fresh from the oven, with a small pat of melting butter. The combination of warm muffin, tart fruit, sweet streusel, and creamy butter is simply divine. It’s notoriously difficult to stop at just one, but alas, these are not “diet” muffins, so my waistline often has a say in the matter!

If you find yourself with a surplus of rhubarb that’s yearning to be used, I cannot recommend these gorgeous muffins highly enough. They are a true celebration of spring and summer flavors, perfect for sharing (or keeping all to yourself!).

Recipe: Double Streusel Strawberry Rhubarb Muffins

These bakery-style jumbo muffins are the BEST strawberry rhubarb muffins! They’re packed with strawberries, rhubarb and 2 layers of streusel. Dense, filling and oh, so delightful!

Author: Katherine

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 jumbo muffins

Category: Muffins | Method: Bake | Cuisine: Spring

Rating: 4.8 from 4 reviews

Ingredients

For the Muffins:

2 cups chopped rhubarb*
1/2 cup brown sugar, divided
1/2 cup unsalted butter, melted
1/4 cup milk*
1 egg, lightly beaten
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup strawberries, diced*

For the Streusel:

1/2 cup brown sugar, packed
1/2 cup chopped pecans*
1 tsp cinnamon
2 tbsp all-purpose flour
2 tbsp butter, cubed

Instructions

Preheat oven to 425°F (220°C) and generously spray a 6-count jumbo muffin tin with non-stick spray. Set aside.
In a medium-sized saucepan over medium heat, place the chopped rhubarb and cook, stirring frequently, for about 15 minutes until it begins to break down. Add 1/4 cup of the brown sugar and the melted butter, stirring to combine thoroughly. Remove from heat and allow to cool for 5 minutes. Stir in the beaten egg, milk, and vanilla extract. Set this wet mixture aside.
Prepare the streusel: In a separate medium-sized mixing bowl, combine the chopped pecans, brown sugar, cinnamon, and 2 tablespoons of all-purpose flour. Using your fingertips or a pastry blender, cut in the cubed butter until the mixture forms a coarse, pea-like crumb texture. Set aside.
In a large mixing bowl, sift together the 2 cups of all-purpose flour, the remaining 1/4 cup of brown sugar, cinnamon, baking soda, baking powder, and salt. Gradually add the cooled wet ingredients from step 2 to the dry ingredients, stirring with a spatula until just moistened. Be careful not to overmix; a few lumps are fine. Gently fold in the diced strawberries.
Assemble the muffins: Place approximately 1/4 cup of muffin batter into the bottom of each prepared muffin cavity. Top this first layer of batter with about 1.5 tablespoons of the streusel mixture. Divide the remaining muffin batter equally among the cavities, covering the streusel. Finally, sprinkle the remaining streusel generously over the tops of all the muffins.
Bake for 17-18 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the pan for at least 10 minutes. Before fully removing them, run a thin knife around the edges of each muffin to loosen it, then transfer them to a wire rack to cool completely.

Notes

If using frozen rhubarb, measure 2 cups directly from the freezer. Do not thaw before simmering in the pot.
Any type of milk will work wonderfully here, including non-dairy alternatives. I personally used 1% milk.
Should you choose to use frozen diced strawberries, there’s no need to thaw them first.
Chopped pecans can be easily substituted with slivered almonds or another favorite nut for variety.
For standard-sized muffins, reduce the amount of batter to 2 tablespoons in the bottom of each tin. Adjust the baking time to 12-14 minutes and lower the oven temperature to 375°F (190°C).
Muffins will stay fresh when stored in an airtight container at room temperature for 2-3 days.
These muffins freeze exceptionally well for up to 2 months. To enjoy later, thaw them overnight in the refrigerator.

Explore More Delicious Muffin Recipes

If you’ve enjoyed these incredible strawberry rhubarb muffins, you’ll love exploring other delightful muffin creations from my kitchen. Here are a few more recipes to inspire your next baking adventure:

Irresistible Nutella Muffins
Bright and Zesty Lemon Glazed Muffins
Bakery-Style Blackberry Peach Streusel Muffins
Refreshing Blueberry Lime Muffins with Greek Yogurt

Shop Today’s Essential Baking Tools

Equip your kitchen with the right tools to create these delicious muffins and more! Here are some of my go-to items:

Wilton 2105-955 6-Cup Jumbo Muffin Pan
Pyrex Essentials (3-Piece) Glass Mixing Bowls Set
Amazon Basics Rectangular Silicone Spatulas, 3 Piece Set
Wilton Gold Premium Non-Stick Cooling Grid

Can’t Get Enough Streusel?

Do you share my profound love for streusel? If so, you absolutely must try my strawberry streusel baked oatmeal! It’s another comforting and delicious way to enjoy that fantastic crumbly topping.