Strawberry Rhubarb Muffins are a delicious option to start the day! They are soft and tender on the inside with plenty of fresh strawberry and rhubarb flavor. You won't have to worry about these bakery-style muffins being soggy or dense; if you follow the steps, you'll have fluffy muffins with golden brown tops every time.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 12
- 🧄 Flavor Profile: Bright and tangy from rhubarb, with juicy strawberry sweetness balanced by a soft, tender crumb.
- 🍚 Best Served With: A smear of butter or cream cheese and a hot cup of coffee or tea.
- 🧊 Make Ahead?: Yes, make 1-2 days ahead and store airtight, or freeze for longer storage.
Summarize and Save This Content On
I love these rhubarb strawberry muffins for breakfast or even as an easy dessert. No matter how you serve them, you can't go wrong. They're easy to make, and you don't have to be an experienced baker to pull off the recipe. In just an hour, these delectable muffins will be ready to enjoy!
Try some more rhubarb recipes, like this rhubarb coffee cake and rhubarb scones.
Why You'll Love This Recipe
- It's designed for home cooks: These muffins are perfect for beginners in the kitchen. It's easy for anyone to make, and you'll get an amazing result every time.
- It keeps the moisture under control: I made this recipe to ensure that the juices from the fruit don't affect the structure of the strawberry rhubarb muffins. No soggy bottoms or gummy centers!
- It has the perfect sweet-tart balance: The match of strawberry and rhubarb is classic. The sweet and tart flavors balance each other perfectly in this recipe.
Ingredients
These ingredients are most important to make successful rhubarb strawberry muffins. They're easy to find, too.
- Strawberries and rhubarb: I use fresh strawberries and rhubarb for these muffins. You may use the frozen variety for either or both, but they must be thawed and drained first.
- Buttermilk: This is the secret to perfectly soft and tender muffins with a lighter crumb. They also add richness to the rhubarb strawberry muffins. It's the star ingredient in this raspberry buttermilk cake, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Extra strawberries: Include an additional ¼ cup of strawberries to make the muffins a little sweeter.
- Add another fruit: Use ¼ of a different fruit, like blueberries or raspberries, to create a mixed berry version.
- Add citrus: Add 1 teaspoon of orange zest to the muffin batter to add brightness without changing texture or consistency.
How to Make Strawberry Rhubarb Muffins
Below are all the instructions you need for this strawberry rhubarb muffin recipe. Line your muffin tin with paper liners and preheat your oven to 375°F.
Step 1: Toss rhubarb and strawberries in sugar. Start by tossing the rhubarb and strawberries in sugar, and let them sit for about 10 minutes before draining any excess liquid.
Step 2: Coat them in flour. Now you can coat them in flour.
Step 3: Make the batter. Mix the wet ingredients and dry ingredients separately before you combine them. Then, fold in the strawberries and rhubarb.
Step 4: Make the streusel. Combine the ingredients to make the streusel topping.
Step 5: Add to the pan and bake. Fill each liner about ¾ with batter and sprinkle some streusel on top. Bake the muffins for 22-25 minutes.
Step 6: Cool and serve. Allow the muffins to cool for about 5 minutes and then move them to a wire rack. Once they cool completely, enjoy one with a McDonald's caramel mocha.
Recipe Tips
- Don't overmix the batter: Only mix the strawberry rhubarb muffin ingredients until they are just combined. Overmixing the batter can result in dense muffins.
- Use fresh baking powder: Ensure that you're using fresh, active baking powder, or your muffins will not rise.
- Storage directions: You may store your rhubarb strawberry muffins in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
If you love the combination of strawberry and rhubarb, you should make this rhubarb dump cake.
Serving Suggestions
- If you're looking for more brunch ideas, I recommend serving banana French toast casserole and cheesy sausage egg bites with these strawberry rhubarb muffins with streusel topping.
- Get creative and enjoy your muffin with some air-fried apples on top or on the side.
- Cut the muffin in half and spread some homemade rhubarb jam on it to further enhance the tart rhubarb flavor.
- Prepare a breakfast shot to enjoy at brunch or breakfast with one of these muffins.
This rhubarb simple syrup is one you want to check out if you enjoy recipes like this.
Recipe FAQs
Yes! Place them into an airtight container or freezer bag and freeze them for up to 6 months. Thaw them overnight in the refrigerator or on the counter for a couple of hours.
Thin batter from too much moisture is the top cause of the fruit sinking into the bottom of the batter. This is why coating the rhubarb and strawberries in flour is extra important before you mix them in.
If the topping gets too warm or if you add too much butter, it can make the streusel wet instead of like a crumble. Measure the flour and brown sugar accurately.
More Delicious Muffin Recipes
Do you like homemade muffin recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Strawberry Rhubarb Muffins
Ingredients
- 1 cup chopped strawberries
- 1 cup diced rhubarb
- 1 tablespoon granulated sugar for fruit
- 1 tablespoon all-purpose flour for coating fruit
- ½ cup unsalted butter, softened or 1 stick
- ½ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon salt
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease each cup.
- In a small bowl, toss the strawberries and rhubarb with 1 tablespoon of sugar and let sit for 10 minutes to draw out excess juice.
- Drain the fruit well, discarding the syrup, then gently toss the fruit with 1 tablespoon of flour to help suspend it in the batter.
- In a large mixing bowl, cream together the softened butter and ½ cup sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each, then pour in the buttermilk and stir until smooth.
- In a separate bowl, whisk together the 2 cups flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold the floured strawberries and rhubarb into the batter, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- In a small bowl, stir together the flour, brown sugar, and salt for the streusel topping, then mix in the melted butter until the mixture forms coarse crumbs.
- Sprinkle the streusel evenly over each muffin, pressing lightly to help it adhere.
- Bake for 22-25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Avoid overmixing the strawberry rhubarb muffin batter to prevent a tough and dense result.
- Ensure that you're using fresh baking powder to ensure that the muffins rise in the oven.
- If the rhubarb and strawberries sink in the batter, it is likely because the batter is thin from too much moisture. Don't forget to drain extra juice and coat them in flour to ensure they suspend in the batter.
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