These soft, moist, and delicious Strawberry Rhubarb Muffins are a spring and summer favorite, bursting with sweet-tart flavors and topped with a crisp cinnamon streusel. They’re perfect for breakfast and make a fantastic afternoon snack.
I wait all year to make these!
Rhubarb is one of those delicious fresh ingredients that is only available at certain times of the year, and I try to take full advantage of the short rhubarb season (generally April through June) with recipes like this one and my classic Strawberry Rhubarb Pie.
My Strawberry Rhubarb Muffin recipe is based on my perfect Blueberry Muffins Recipe, and it’s pretty perfect in its own right. Plus, muffins are way easier to make than pies, so you will be enjoying a tasty rhubarb dessert in no time!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Strawberries: This recipe is designed to work with fresh, sweet strawberries. Chop them into small pieces, then dry the pieces with a paper towel to remove excess moisture that can cause the muffins to be soggy or gummy.
- Rhubarb: Look for this seasonal produce item in the spring and summer at large stores, or check your farmer’s market. For muffins, the rhubarb should be diced into small pieces that are ½ inch or less so that it will soften fully and add a tartness to every bite.
- Flour, Baking Soda, and Salt. Use all-purpose flour or an all-purpose gluten-free flour like Bob’s Red Mill 1:1 Baking Flour. Whole wheat flour would make this recipe too dense.
- Sugar: The strawberries will add sweetness to the muffins, so I don’t add much additional sugar. There’s just enough to make them slightly sweet.
- Butter: My favorite muffins are made with butter instead of oil. This is because butter tastes better than oil does! Let the butter soften fully before you start mixing up the batter.
- Eggs: Let your eggs come to room temperature along with the butter so that they mix into the muffin batter easily.
- Streusel Topping: It might sound fancy, but the crumb topping for these muffins is a simple combination of cold butter, flour, brown sugar, and cinnamon.
Tip!
The tartness level of rhubarb can vary. Taste a very small piece to decide if you need to adjust the sugar at all to balance it.
Muffin Recipe Tips
- Muffin topping: The crispy, buttery cinnamon sugar streusel topping is delicious here, but you can leave it out if you prefer. Another option is to just sprinkle the tops of the muffins with granulated sugar and cinnamon before baking to give the tops a subtle crunch. A simple powdered sugar glaze would also be good.
- Adjust the amount of sugar if you like. I prefer my muffins to be just barely sweet. For sweeter muffins, add ½ to ¾ cup more sugar to the batter.
- Try mini muffins! This recipe will make approximately 48 mini strawberry rhubarb muffins. Bake them for about 12-15 minutes.
- Storage: Keep baked muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze these for up to 3 months.
- Warm leftover muffins in the microwave for 15-30 seconds. They’ll taste like they just came out of the oven!
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Strawberry Rhubarb Muffins
Equipment
- 12 cup muffin pan
- Mixing Bowls
- Electric mixer
- Paper liners or baking spray
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
Add-ins:
- 1 ½ cups (225 g) chopped rhubarb
- 1 cup (150 g) chopped fresh strawberries
Streusel Topping:
- 3 tablespoons (22.5 g) all-purpose flour
- 2 tablespoons (25 g) brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon (13 g) unsalted butter cold
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a medium bowl, whisk flour, baking powder, and salt.
- Fold in rhubarb and strawberries.
- In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla, and mix until combined.
- Add half of the dry ingredients, and half of the milk and mix with a spatula until combined.
- Add the remaining dry ingredients and milk, and mix again until combined. Do not overmix.
- Scoop the batter evenly into the muffin cups. filling each about ¾ full.
- For the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Add small cubes of cold butter, and mash with a fork with the sugar mixture until crumbly. Sprinkle over muffins.
- Bake for 20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a rack to cool completely.
Notes:
- Chop the rhubarb into small pieces (½ inch or less) to help the rhubarb soften fully and spread evenly throughout the muffin.
- Pat the strawberries dry after chopping to avoid excess moisture that can make the muffins soggy or gummy.
- Keep baked muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze these for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Bonny says
My two favorite fillings rhubarb and strawberry in one! I added toasted chopped pecans only because I like nuts in all muffins. Very good!
Little Sunny Kitchen says
I think pecans sound delicious with this recipe. Great idea!