If you love a balance of sweet and tart flavors, these Strawberry Rhubarb Muffins are the perfect treat! Soft, moist, and bursting with fresh fruit, they’re great for breakfast, snacks, or even dessert. The combination of juicy strawberries and tangy rhubarb creates a delightful bite every time.
Why You’ll Love This Recipe
- Perfectly balanced flavor – Sweet strawberries + tart rhubarb
- Moist and tender texture – Thanks to yogurt and butter
- Easy to make – Ready in under 30 minutes
- Great for meal prep – Freezer-friendly for quick breakfasts
Ingredients You’ll Need
For the Muffins:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter (melted)
- ½ cup Greek yogurt (or sour cream)
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup diced rhubarb
- ¾ cup diced strawberries
For the Topping (Optional):
- 2 tablespoons sugar
- ½ teaspoon cinnamon
Tools You’ll Need
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin liners or non-stick spray
How to Make Strawberry Rhubarb Muffins
Step 1: Preheat & Prepare
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with liners or grease it with non-stick spray.
Step 2: Mix the Dry Ingredients
3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
Step 3: Mix the Wet Ingredients
4. In another bowl, whisk together melted butter, Greek yogurt, milk, egg, and vanilla extract until smooth.
Step 4: Combine & Add Fruit
5. Gradually fold the wet ingredients into the dry ingredients until just combined (don’t overmix).
6. Gently fold in the diced rhubarb and strawberries.
Step 5: Fill the Muffin Cups
7. Spoon the batter into the muffin tin, filling each cup about ¾ full.
8. If using the topping, mix sugar and cinnamon, then sprinkle over each muffin.
Step 6: Bake
9. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
10. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
What to Serve with Strawberry Rhubarb Muffins
- A hot cup of tea or coffee
- A dollop of butter or cream cheese
- A drizzle of honey for extra sweetness
Tips for the Best Muffins
- Use fresh fruit – Fresh strawberries and rhubarb give the best texture and flavor.
- Don’t overmix – Stir until just combined to keep muffins light and fluffy.
- Use room-temperature ingredients – Helps everything mix evenly.
- For extra crunch – Add chopped nuts or rolled oats to the topping.
Storage & Freezing
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week for longer freshness.
- Freeze in a sealed bag for up to 3 months. Thaw at room temperature or warm in the microwave for a fresh taste.
Frequently Asked Questions
Can I use frozen fruit?
Yes! Just thaw and drain excess liquid before adding to the batter.
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for the best results.
What can I substitute for rhubarb?
Try diced apples or extra strawberries if rhubarb isn’t available.
These Strawberry Rhubarb Muffins are a must-try—soft, flavorful, and bursting with fruity goodness! Perfect for any occasion, they’ll quickly become a favorite in your kitchen.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American
Nutritional Information (Per Muffin):
Calories: 180 | Protein: 3g | Carbohydrates: 28g | Fat: 7g | Fiber: 2g | Sugar: 12g
Strawberry Rhubarb Muffins
- Total Time: 30 minutes
Description
If you love a balance of sweet and tart flavors, these Strawberry Rhubarb Muffins are the perfect treat! Soft, moist, and bursting with fresh fruit, they’re great for breakfast, snacks, or even dessert. The combination of juicy strawberries and tangy rhubarb creates a delightful bite every time.
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter (melted)
- ½ cup Greek yogurt (or sour cream)
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup diced rhubarb
- ¾ cup diced strawberries
For the Topping (Optional):
- 2 tablespoons sugar
- ½ teaspoon cinnamon
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with liners or grease it with non-stick spray.
Step 2: Mix the Dry Ingredients
3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
Step 3: Mix the Wet Ingredients
4. In another bowl, whisk together melted butter, Greek yogurt, milk, egg, and vanilla extract until smooth.
Step 4: Combine & Add Fruit
5. Gradually fold the wet ingredients into the dry ingredients until just combined (don’t overmix).
6. Gently fold in the diced rhubarb and strawberries.
Step 5: Fill the Muffin Cups
7. Spoon the batter into the muffin tin, filling each cup about ¾ full.
8. If using the topping, mix sugar and cinnamon, then sprinkle over each muffin.
Step 6: Bake
9. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
10. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Use fresh fruit – Fresh strawberries and rhubarb give the best texture and flavor.
- Don’t overmix – Stir until just combined to keep muffins light and fluffy.
- Use room-temperature ingredients – Helps everything mix evenly.
- For extra crunch – Add chopped nuts or rolled oats to the topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
