Strawberry Rhubarb Muffins

These jam filled strawberry rhubarb muffins are light, tender, and lightly sweetened. The crunchy streusel topping adds an extra layer of sweetness and a contrasting texture to the fluffy muffins.

Plan ahead if you want to make your own strawberry rhubarb jam and make the jam at least 3 hours in advance so it has time to cool. You can also use store-bought strawberry jam.

5 from 3 votes

Print Pin Save

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: muffins

Calories: 437kcal

Author: Dahn Boquist

Ingredients

Crumble Topping

¾ cup all-purpose flour 90 grams
½ cup granulated sugar 100 grams
½ teaspoon cinnamon
4 tablespoons butter melted

For the Muffins

2 cups all-purpose flour 240 grams
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
8 tablespoons butter melted
1 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 cup diced strawberries
1 cup diced rhubarb
1 cup strawberry rhubarb jam homemade or store bought

Instructions

Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
Grease 12 standard-sized muffin tins or line them with paper baking cups.

Make the Crumb Topping

Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps. Set the mixture aside while you make the muffins.

Make the Muffins

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In another bowl, combine the butter and sugar then add the eggs and beat until well blended. Whisk in the sour cream, vanilla extract, and lemon zest.
Gently fold the dry ingredients into the egg mixture but leave some flour streaks so you don’t over-mix the batter when you add the fruit.
Add the diced strawberries and rhubarb to the batter and gently fold the batter just until it is combined.
Fill the muffin cups half-way full with the batter. Add about 1 tablespoon of strawberry rhubarb jam to the muffin cups then top them off with the rest of the batter. The muffin cups should be filled to the top.
Sprinkle the tops of the muffins with the crumbled streusel mixture.
Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to15 more minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool completely before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.

Notes

If you use the tall petal shaped baking cups, the muffins will rise higher and the crumble topping will not fall off the muffins.

Start with room temperature ingredients for the best results. A quick way to take the chill off eggs is to place them in a bowl of warm water for a few minutes.

For the most tender muffins, don’t over-mix the batter and don’t over-measure the flour. If you don’t have a scale to weigh the flour, lightly spoon the flour into the measuring cups and level it off.

Full fat sour cream will give the muffins a more tender texture than reduced fat.

This muffin batter is pretty thick so you don't need to toss the fruit in flour before mixing it into the batter.

Make sure you fill the muffin cups at least half way full before adding a dollop of jam. The jam tends to sink a bit as the muffins bake.

The high baking temperature for the first five minutes gives the muffins a burst of heat that helps the baking powder and baking soda react quickly. It helps the muffins rise a little taller but don’t forget to turn the heat down after 5 minutes.

Nutrition