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Crispy Strawberry Rhubarb Muffins with Brown Sugar Oat Topping

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These crispy strawberry rhubarb muffins feature a perfect balance of tart and sweet with a moist crumb inside and an irresistible crispy brown sugar oat topping. Ideal for spring and summer breakfasts or casual treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¾ cup (180g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh strawberries, chopped
  • 1 cup (120g) fresh rhubarb, chopped into small pieces
  • ¾ cup (75g) old-fashioned rolled oats
  • ⅓ cup (70g) brown sugar (light or dark)
  • 3 tablespoons (23g) all-purpose flour
  • 3 tablespoons (43g) unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
  3. In a separate medium bowl, whisk the eggs, melted butter, Greek yogurt, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold using a rubber spatula until just combined; the batter should be slightly lumpy but uniform. Avoid overmixing.
  5. Fold in the chopped strawberries and rhubarb gently, ensuring even distribution without breaking them up too much.
  6. In a small bowl, combine rolled oats, brown sugar, flour, and cinnamon (if using). Cut in the cold cubed butter using a pastry cutter, food processor, or fingers until the mixture is crumbly with pea-sized bits.
  7. Spoon the batter evenly into the muffin cups, filling each about ¾ full. Generously sprinkle the oat topping over each muffin.
  8. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown and crispy. If topping browns too quickly, tent muffins loosely with foil halfway through baking.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to keep the topping crisp.

Notes

Do not overmix the batter to avoid tough muffins. Use cold butter for the topping to achieve a crispy texture. Chop fruit uniformly to prevent soggy spots. Cool muffins on a wire rack to keep topping crisp. If topping browns too fast, tent with foil halfway through baking. Frozen fruit can be used if thawed and drained well.

Nutrition

Keywords: strawberry muffins, rhubarb muffins, oat topping, brown sugar topping, spring baking, easy muffins, homemade muffins, breakfast muffins

Find it online: https://lumalunch.com/crispy-strawberry-rhubarb-muffins-recipe-easy-homemade-brown-sugar-oat-topping/