Strawberry Rhubarb Coffee Cake Muffins

A crunchy streusel topping and a jam filling makes these strawberry rhubarb coffee cake muffins a perfect spring baking project

The state of Michigan can be a little bit of a late bloomer when it comes to spring. While other regions are touting asparagus by the truckload and newly foraged ramps, we’re barely dusting the snow off our fields.

But overnight our corner of the world has flourished. The once bare tree branches are now laden with leaves in all shades of green and fruit trees are bursting with pretty white blossoms including the two apple trees we have in our backyard.

Although we’ve still got a couple weeks until our strawberries are ready, the rhubarb here is ready for baking. We don’t have a rhubarb plant (yet) but we do have a close family friend who was kind enough to share some of their bounty.

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I’m using the rhubarb with strawberries for the filling in these muffins. You’ll have some filling leftover after the muffins have baked, but it can be spread on top of the warm muffins. I also really liked the tart jam-like filling on toast or in my yogurt. The filling can be made a day or two in advance and stored in the refrigerator¬†until you’re ready to bake the muffins.


Now can we talk about the topping? Because everyone knows the best part of the muffin is the top and this streusel topping just makes these muffins all the more delicious.

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These muffins hit all the right marks – crunchy top, tart jam filling, and soft, cakey interior. Try them out and tell me about it in the comments below!

Strawberry Rhubarb Coffee Cake Muffins

Makes 22-24 muffins. Muffin recipe adapted from Delish

For the Filling

  • 4 Cups Chopped Rhubarb
  • 1 Quart Strawberries
  • 1 Cup Sugar
  • 1/3 Cup Cornstarch
  • 1/3 Cup Cold Water
  • Juice from 1 Lemon

For the Topping

  • 1 Cup (2 Sticks) Unsalted Butter
  • 1 1/2 Cups Flour
  • 1/3 Cup Brown Suger
  • 1/3 Cup Turbinado Sugar or Granulated Sugar

For the Muffins

  • 3 Cups Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 3/4 Cup Unsalted Butter, softened
  • 1 1/2 Cups Sugar
  • 3 Eggs
  • 1 1/2 Cup Low-Fat Buttermilk

Make the filling by combining rhubarb, strawberries, and sugar in a medium pot over high heat. Bring to a boil, stirring constantly with a wooden spoon. Use the spoon to break up the strawberries and continue to boil until the sugar is dissolved and the rhubarb has broken down. Meanwhile, combine the cornstarch and water in a separate dish then add the mixture to the pot. Continue to boil until the mixture thickens. Remove from the heat and add the lemon juice.

Make the topping for the muffins by combining all the ingredients in a large bowl and use a fork or pastry cutter to break up the butter to pea-sized chunks.

Preheat the oven to 350 and grease your muffin tin or use liners to fill the cups. In a large bowl, sift the flour, baking powder, baking soda, and salt. Use a mixer to beat the sugar and the butter until light and fluffy. Add the eggs and buttermilk and continue to beat until thoroughly combined. Slowly add the flour mixture and stir until everything is incorporated.

Add a heaping spoonful of the batter to the bottom of each muffin cup. Spoon the filling mixture on top until it barely covers the first layer. Add another heaping spoonful of the batter on top. Cover each muffin with the topping and bake for 18-22 minutes or until a toothpick inserted comes out clean.

Allow to cool and serve with leftover filling.