These Strawberry Rhubarb Muffins are the perfect balance of sweet and tart, packed with juicy strawberries and tangy rhubarb in a soft, tender crumb. With a golden, slightly crisp top and a moist interior, these muffins are a delightful treat for breakfast, brunch, or an afternoon snack. Easy to make and bursting with fresh fruit flavors, they are a must-bake during rhubarb season!
With their sweet and tangy flavor, soft texture, and easy prep, they’re sure to become a favorite in your kitchen! With great texture these baked muffins are a must-try for any fruit lover.
Jump to:
- Why You Will Love This Strawberry Rhubarb Muffin Recipe
- Ingredients
- Substitutions and Variations
- How to Make Strawberry Rhubarb Muffins
- More Recipes You Will Love
- How to Store Strawberry Rhubarb Muffins
- What to Serve with Strawberry Rhubarb Muffins
- Top Tips
- Frequently Asked Questions About Strawberry Rhubarb Muffins
- More Recipes You Will Love
- Strawberry Rhubarb Muffins Recipe
I love to balance the intense tart flavor of rhubarb recipes. If this is one of your favorite combos, you must try our Strawberry Rhubarb Dump Cake, Strawberry Rhubarb Bread and Rhubarb Strawberry Crisp recipes!
Why You Will Love This Strawberry Rhubarb Muffin Recipe
- Seasonal & Fresh: The combination of strawberries and rhubarb captures the best of spring and summer flavors.
- Simple Ingredients: Made with pantry staples and fresh fruit.
- Perfectly Moist: The balance of oil, milk, and eggs ensures a soft and fluffy texture.
- Great for Any Time of Day: Enjoy these muffins for breakfast, a snack, or even dessert.
- Easy to Make: No complicated steps—just mix, bake, and enjoy! This will be your new go-to recipe the whole family will love to make.
Ingredients
A short trip to the grocery store or harvest of your garden, and you will be ready to make this delicious strawberry rhubarb muffins recipe!
See the recipe card below for the exact quantities of each ingredient.
- Fresh Rhubarb: An intensely tart fruit.
- Fresh Strawberries: A sweet and tart balances fruit.
- All-Purpose Flour: The base ingredient to creating a muffin.
- Baking Powder: A leavening agent to give rise to the muffins.
- Sea Salt: Enhances all the other flavors.
- Granulated Sugar: To add extra sweetness to balance tartness of the rhubarb.
- Vegetable Oil: To create extra moist muffins.
- Whole Milk: Also adds moisture but assists other ingredients to activate.
- Large Eggs: A binder to keep all ingredients together.
- Pure Vanilla Extract: Add a subtle hint of vanilla, while intensifying all other flavors.
For this recipe, you'll want to have on hand a muffin tray and paper liners, mixing bowls, measuring cups and spoons, spatula and a cooling rack.
Substitutions and Variations
If you do not have everything in the house, don’t worry, we probably have an easy swap for you to make this simple muffin recipe.
- Dairy-Free Option: Use almond or oat milk instead of whole milk.
- Oil Alternatives: Swap vegetable oil with melted unsalted butter or coconut oil for a richer taste.
- Egg-Free Option: Use ¼ cup of unsweetened applesauce per egg needed.
- Flour Swap: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Sweetener Change: Replace granulated sugar with coconut sugar or honey.
- Fruit Variations: Swap rhubarb for raspberries or add extra strawberries for a sweeter muffin.
How to Make Strawberry Rhubarb Muffins
With no machines needed, I love how simple this recipe comes together with bowls and a spatula. It makes for easy cleanup too!
Preheat oven to 400F degrees. Prepare a muffin tin with paper liners and non-stick cooking spray. Set aside.
In a small bowl mix fruit with 1 tablespoon flour and mix to combine.
In a medium bowl whisk 2 cups flour, baking powder and salt. Set the dry mixture aside.
In a large bowl, whisk granulated sugar, vegetable oil, milk, eggs and vanilla.
Add the flour mixture into the wet ingredients and with a spatula incorporate. Fold in fruit until just combined.
Divide muffin batter equally in the muffin pan and optionally, allow them to rest for 10 minutes before baking.
Bake muffins for 18 minutes or until a toothpick comes out with moist crumbs from the center of a muffin.
Remove from the oven and cool for several minutes on a wire rack before removing from pan.
Hint: Tossing the strawberries and rhubarb in flour prevents them from sinking to the bottom.
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How to Store Strawberry Rhubarb Muffins
These Strawberry Rhubarb Muffins are great to make in advance and keep on the counter, fridge or freezer for later.
- Refrigerator: Once cooled, place in an airtight container in a single layer that is lined with paper towel and store for 3 to 4 days. The paper towel helps retain the moisture in your muffins.
- Freezer: Allow muffins to cool completely then place in a freezer safe bag and then place them into a shallow plastic container. This ensures they do not get squished. Alternatively, you can flash freeze them by placing on a baking sheet in a single layer. Place the baking sheet in the freezer for about 30 minutes to freeze muffins. Remove the baking sheet and place muffins in freezer safe plastic bags to store for up to 3 months. Consider labeling the bake with the date they were made and stored to ensure their freshness.
- Reheating: Bring to room temperature. If you like to warm your muffins, reheat in the microwave on low. For added moisture, consider adding a dab of butter on top of the muffin to melt.
What to Serve with Strawberry Rhubarb Muffins
- Butter or Jam: Spread with butter or a touch of strawberry jam for extra flavor.
- Yogurt & Honey: Serve with Greek yogurt and a drizzle of honey for a wholesome breakfast.
- Quiche: As part of a savory brunch spread of dishes like our Spinach Ham Quiche Lorraine, and Spinach and Bacon Quiche.
- Hot Chocolate: If you have a sweet tooth, you will love pairing our muffins with our Hot Chocolate Crock Pot Recipe!
- Coffee or Tea: A hot cup of coffee or chamomile tea pairs perfectly with these muffins. Our Caramel Mocha Coffee is another great option and adds extra sweetness.
Top Tips
We love making sure you have the best information when making our Strawberry Rhubarb Muffin Recipe, so here are some helpful tips.
- Let the Batter Rest: It is not necessary, but allowing the batter to rest for 10 minutes before baking helps create a better texture.
- Use Fresh or Frozen Fruit: If using frozen rhubarb or strawberries, do not thaw before mixing.
- Don’t Overmix: Stir until just combined to keep the muffins light and fluffy.
- Check for Doneness: Insert a toothpick in the center—if it comes out clean with moist crumbs, they’re ready! It is best to check 2 different muffins to be safe.
Frequently Asked Questions About Strawberry Rhubarb Muffins
Do you have questions about making Strawberry Rhubarb Muffins?
Yes, but the muffins may be more dense. We recommend using half whole wheat and half all purpose flour for the best texture.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Dense muffins are usually caused by overmixing the batter or adding too much liquid. Mix the wet and dry ingredients just until combined — lumps in the batter are okay! Also, make sure to measure ingredients accurately, especially the flour.
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Strawberry Rhubarb Muffins Recipe
Equipment
- Muffin Pan
- Paper Liners
- Mixing Bowls
- Measuring Cups and Spoons
- Spatula
- Wire Rack
Ingredients
- 1 cup rhubarb cut into ¼” pieces
- 1 cup fresh strawberries cut into ¼” pieces.
- 250 grams all-purpose flour + 1 tablespoon to coat fruit (about 2 cups + 1 tbsp)
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup whole milk
- 2 eggs, large
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400F degrees. Prepare a muffin pan with cupcake liners. Set aside.
- In a small mix fruit with 1 tablespoon flour and mix to combine.
- In a medium bowl, whisk 2 cups flour, baking powder and salt. Set aside.
- In a bowl, whisk granulated sugar, vegetable oil, milk, eggs and vanilla.
- With a spatula mix in dry ingredients, then fold in fruit.
- Fold in, divided into 12 muffin cavities.
- Bake for 18 minutes or until a toothpick comes out with moist crumbs from the center of a muffin.
- Remove from the oven and cool for several minutes on a wire rack before removing from pan.
Notes
- Tossing the strawberries and rhubarb in flour prevents them from sinking to the bottom.
- Allowing the batter to rest for 10 minutes before baking helps create a better texture.
- If using frozen rhubarb or strawberries, do not thaw before mixing.
- Stir until just combined to keep the muffins light and fluffy.
- Insert a toothpick in the center—if it comes out clean, they’re ready
Nutrition
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Madhu says
These muffins look absolutely delicious! I love the combo of sweet and tart, perfect for breakfast or an afternoon treat.
Eva Filer says
These do not last long over here - a great combo for sure. Thank you!
Abi says
I'm a big muffin fan! Can't wait to try this recipe! Strawberry and Rhubarb is an amazing flavor combination!
Eva Filer says
I hope you will love it as much as we do! Enjoy.
Eva Filer says
I love how soft and fluffy these muffins are - and full of flavor!