Strawberry rhubarb muffins are the perfect summer breakfast. Sweet strawberries are paired with tart rhubarb for an unexpected pop of flavor!
Today I’m sharing my strawberry rhubarb muffins recipe. My brother-in-law has the largest garden out of anyone I know, and every summer I can expect him to give me more stalks of rhubarb than I know what to do with. While I love a traditional strawberry rhubarb pie, one of my go-to recipes during rhubarb season is easy strawberry rhubarb muffins. Using my basic muffin recipe, this creates beautifully moist muffins every time.
Strawberry Rhubarb Muffin Ingredients
- Flour– All Purpose flour works best with this recipe.
- Sugar – I use white, but in a pinch brown sugar would work as well
- Baking Powder– This helps the muffins rise.
- Salt– Helps pop the strawberry rhubarb flavor.
- Milk– Milk adds moisture to the muffin.
- Eggs – when baking I like to make sure mine are room temperature
- Vanilla Extract- Adds great flavor.
- Unsalted Butter – For this recipe I use melted butter, but you could substitute vegetable oil
- Fresh Strawberries – chop them as large or as small as you prefer
- Fresh Rhubarb – make sure to remove the rhubarb leaves off the rhubarb stalks before chopping. I like to peel the outer layer of the rhubarb with a vegetable peeler.
How to make Strawberry Rhubarb Muffins
Preheat oven to 350º F degrees. Line muffin cups with muffin liners. In a large mixing bowl mix dry ingredients (flour, sugar, baking powder and salt). Add your wet ingredients (milk and large eggs) to the flour mixture one at a time. Add melted butter and stir, scraping the sides of the bowl with a wooden spoon.
Fold in your fruit mixture of strawberries and chopped rhubarb. Divide the muffin batter equally into a 12-cup muffin pan. I like to use an ice cream scooper to do this. Bake muffins at 350º F for around 30 minutes or until a cake tester comes out clean. Cool on a wire rack and enjoy!
If you’re not familiar cooking with rhubarb, it is a vegetable with leafy stalks that looks very similar to celery. I love picking rhubarb straight out of the garden, but if you don’t have a green thumb, in the summer time you can find fresh rhubarb at your local grocery store or farmers market.
The best thing about rhubarb is it’s tart flavor which pairs amazingly well with sugar and beautifully with sweet strawberries. The tartness of the rhubarb is a great addition to the baked muffins, and adds a great texture and a punch of flavor. This is a great recipe to satisfy your sweet tooth, you’ll be making batches of muffins before you know it!
- 2 Cups of Flour
- 1 1/4 Cup of Sugar
- 2 Teaspoons of Baking Powder
- 1/2 Teaspoon of Salt
- 1/2 Cup of Milk
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1/2 Cup of Melted Butter
- 1 Cup of Strawberries Chopped
- 1 Cup of Rhubarb Peeled and Chopped
- Preheat oven to 350º F. Line muffin tins with cup cake liners.
- In a medium sized bowl mixed dry ingredients (flour, sugar, baking powder and salt).
- Add milk and eggs one at a time.
- Add vanilla, melted butter and stir.
- Fold in strawberries and rhubarb.
- Pour batter into muffin tins.
- Bake at 350 for 30 minutes.
Amount Per Serving: Calories: 249Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 248mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g
Nutrition values are estimates only.
Depending where you are located rhubarb can show up in early Spring. It’s typically harvested April-July.