Sourdough Strawberry Rhubarb Streusel Muffins
Use your sourdough starter for these sourdough strawberry rhubarb streusel muffins. They are a sweet summer delight and a great way to incorporate sourdough into your summer eats.
Don’t prefer rhubarb? That’s ok. You can omit the rhubarb and double the amount of strawberries. This recipe is heavy on the fruit which makes it so delightful when the berries are ripe and sweet in June.
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Ingredients
Sourdough Strawberry Rhubarb Muffins
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1/3 cup cold butter
2/3 cups milk
1 egg
1/2 cup sourdough discard
1 tsp vanilla
1 cup fresh rhubarb (I like to cook it down for a few minutes on the stove with a bit of sugar and water but you can add it fresh)
1 cup diced fresh strawberries
STREUSEL Topping
1/2 cup sugar
1/2 cup Flour
3 Tablespoons cold butter
Instructions for Sourdough Strawberry Rhubarb Muffins
- Preheat oven to 350 F and line your muffin cups. (About 12-16)
- In a large bowl mix together flour, baking powder, salt, and sugar.
- Cut in the butter until crumbly using a pastry cutter or your fingers.
- Add milk, vanilla, sourdough, and egg and combine until just moist.
- Add in the strawberries and rhubarb and mix until just combined.
- Scoop about 1/4 cup of batter into each muffin cup.
- Make the crumb topping by cutting together the flour, sugar, and butter until crumbly. Add to the top of your batter.
- Bake at 350 for 25 minutes.
Tips for a Great Muffin
- When adding the rhubarb, you can just add fresh chopped rhubarb. But I like to chop it up and add it to a sauce pan with a teaspoon or two of water and a tablespoon or so of sugar. I cook it down for a few minutes so that it is softer going into the muffins.
- If you would rather not have rhubarb, that works too. Omit it and double the amount of fresh chopped strawberries.
- You can use sourdough discard or active sourdough in this recipe.
- I use my favorite muffin tins from USA Pans
- The muffin liners are new to me and I loved using them. I found them here.
Other Fresh Fruit Recipes
Sourdough Strawberry Rhubarb Streusel Muffins
Use your sourdough starter for these sourdough strawberry rhubarb streusel muffins. They are a sweet summer delight and a great way to incorporate sourdough into your summer eats.
Ingredients
- Muffins
- 2 cups Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1/3 cup cold butter
- 2/3 cups milk
- 1 egg
- 1/2 cup sourdough discard
- 1 tsp vanilla
- 1 cup Fresh Rhubarb (I like to cook it down for a few minutes with a bit of sugar and water but you can add it fresh)
- 1 cup diced fresh strawberries
- Topping
- 1/2 cup sugar
- 1/2 cup Flour
- 3 Tablespoons cold butter
Instructions
1. Preheat your oven to 350 degrees F and line your muffin tins (12-16)
2. In a large bowl mix together the flour, baking powder, salt, and sugar.
3. Cut in the butter until crumbly using a pastry cutter or your fingers.
4. Add milk, vanilla, sourdough, and egg and combine until just moist.
5. Add in the strawberries and rhubarb and mix until just combined.
6. Scoop about 1/4 cup of batter into each muffin cup
7. Make the crumb topping by cutting together the flour, sugar, and butter until crumbly. Add to the top of your batter.
8. Bake at 350 for 25 minutes.
9. Serve warm for the best taste!
Notes
Use sourdough starter that is active or use discard.
You Can use all strawberries or all rhubarb instead of a mix.
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