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Strawberry Rhubarb Muffins

Strawberry rhubarb muffins are the perfect summer breakfast. Sweet strawberries are paired with tart rhubarb for an unexpected pop of flavor!

Strawberry Rhubarb Muffins on a cutting board with fresh strawberries and rhubarb.

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. 

Looking for other muffin ideas? Try my lemon poppy seed muffins, apple cinnamon muffins, peach muffins, cranberry orange muffins, french toast muffins, or my blueberry muffins.

Two small bowls of strawberries and rhubarb on a white kitchen counter.

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.
Collage of process photos making a muffin batter glass bowl filled with batter and mixed with strawberries and rhubarb and a muffin tin filled with muffin liners and batter.

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!

Yield: 12 muffins

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffin

An easy recipe for strawberry rhubarb muffins that is perfect for the Summer. A great way to use up the rhubarb in your garden during strawberry season. A great on the go breakfast for any morning.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350º F. Line muffin tins with cup cake liners.
  2. In a medium sized bowl mixed dry ingredients (flour, sugar, baking powder and salt).
  3. Add milk and eggs one at a time.
  4. Add vanilla, melted butter and stir.
  5. Fold in strawberries and rhubarb.
  6. Pour batter into muffin tins.
  7. Bake at 350 for 30 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 249Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 248mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g

Nutrition values are estimates only.

Strawberry Rhubarb Muffins on a cutting board atop a red and white kitchen towel.
How to store strawberry rhubarb muffins

  • Allow muffins to cool completely to room temperature and store in a sealed container.
  • Can you freeze strawberry rhubarb muffins?

  • To freeze the muffins, wrap each individual muffin in plastic wrap and store in a freezer bag or an airtight container before placing in your freezer. This method is a great way to be able to defrost one or two muffins for a quick on-the-go snack.
  • When is rhubarb in season?

    Depending where you are located rhubarb can show up in early Spring. It’s typically harvested April-July.

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