Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins are tender moist muffins chocked full of strawberries and rhubarb. Perfect for a quick breakfast or snack in the afternoon.

I love it when the rhubarb is ready in the garden in the spring. I know you can freeze rhubarb and use it later in the year, but it never fails that I forget about it in the freezer and never use it. The rhubarb and the strawberries are a perfect combination for baking into your favorite sweets. They not only give the muffins a great flavor but they keep them moist also.

I not only like to serve muffins for breakfast and snacks, but sometimes I like to use them as a dessert. You will love how simple they are to make, and your family will love to eat them.

Helpful tips

• Start with ingredients that are at room temperature.
• Preheat the oven. The oven should be hot when you place the muffins in it to bake.
• Use fresh strawberries and rhubarb if you can. Thaw frozen fruit before adding it to the batter.
• If using frozen strawberries remove the juice/liquid after they are thawed.
• Don’t overmix the batter. Mix the ingredients only until they are mixed together.
• I like to store these muffins in the refrigerator. They can be kept in the refrigerator for up to 5 days.
• The muffins freeze well. Remember to place them in an airtight container. They can be kept frozen for up to 3 months.

Ingredients you will need for this recipe

• All-purpose flour – this is used in the muffin batter and the topping. Flour gives structure to the muffins. For the topping, it binds the ingredients together.
• Granulated sugar – adds moisture to the muffins
• Brown sugar – this is used for the muffins and the topping. The brown sugar adds richness to the flavor of the muffins and the topping.
• Baking powder – this is a leavening agent that makes the muffin rise.
• Baking soda – helps with rising and makes the muffins light and fluffy.
• Salt – this is used to enhance the flavor of the ingredients. Without the salt, the muffins would taste flat.
• Egg – helps with binding all the ingredients together.
• Oil – this will help with keeping the muffins moist.
• Milk – this adds structure and firmness to the muffins
• Rhubarb – fresh rhubarb is what I like to use for this recipe. If using frozen rhubarb, thaw before adding to the ingredients.
• Strawberries I like to use fresh strawberries in these muffins. If using frozen strawberries, thaw and remove extra liquid.
• Butter – use real butter for the topping. No substitutes.
• Cinnamon – this gives a little extra flavor to the topping.

Steps for making strawberry rhubarb muffins

Preheat the oven to 350. Grease or line the muffin tins with paper liners.

Steps one and two

Combine the 2 3/4 cups of flour, 1/2 granulated sugar, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Combine the egg, oil, milk, rhubarb, and strawberries in another bowl.

Steps three and four

Add the wet ingredients to the dry ingredients. Mix the two until combined.

Steps five and six

Add the topping ingredients to a bowl. Mix until well combined.

Steps seven and eight

The muffin batter is spooned into the prepared muffin tins. Sprinkle the topping over the top of each of the muffins and bake.

More breakfast/brunch or snack recipes

• Triple Chocolate Muffins
• Lemon Strawberry Scones
• Chocolate Zucchini Snack Cake

If you make these strawberry rhubarb muffins, I would love to hear about it! Please leave me a comment and a rating.

This recipe was originally published on June 1, 2013. It has been updated with new content and pictures on May 16, 2024.