Strawberry rhubarb muffins with buttery streusel on top—these are soft, fluffy, and the perfect balance of sweet and tart. A dreamy little springtime bake, straight from my kitchen to yours. Recipe below! Save it for your next cozy baking day: Streusel: • 1/2 cup unsalted butter, room temp • 3/4 cup flour (loosely packed) • 3/4 cup granulated sugar → Rub together until crumbly. Set aside. Muffins: • 2 cups flour • 2 tsp baking powder • 1/2 tsp salt • 3/4 cup milk • 4 Tbsp vegetable oil • 1 Eggland’s Best egg • 1/2 cup sugar • 2 tsp vanilla extract • 1 cup chopped strawberries • 1 cup chopped rhubarb Instructions: 1. Preheat oven to 350°F + grease 12-cup muffin tin 2. Mix dry ingredients 3. Whisk wet ingredients separately 4. Combine wet + dry just until mixed 5. Fold in strawberries + rhubarb 6. Fill muffin cups, top with streusel 7. Bake 20 min or until toothpick comes out clean 8. Cool on wire rack. Enjoy warm! StrawberryRhubarb HomemadeMuffins SpringBaking BakingFromScratch CozyBakes RhubarbRecipe EasyBaking SmallBatchBaking BakersOfTikTok WeekendBakes MuffinMood TheyCallUsTheWoods SimpleRecipes BakingLove