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Strawberry Rhubarb Muffins – light and tender muffins loaded with chunks of fresh strawberries and rhubarb. The crunchy brown sugar topping makes them something extra special.
Rhubarb has a relatively short season and I always struggle with how to use it. But it should come as no surprise that muffins have quickly become my go-to use for it! Muffins are such a great canvas to add anything to. Like these Cranberry Orange Muffins in the fall.
These Strawberry Rhubarb Muffins are perfectly sweet, tender, a tiny bit tart from the rhubarb and delicious. The crunchy brown sugar topping gives them great texture and flavor.
This was one of the first recipes I posted back in 2011 when I first started my blog. It is my go-to recipe whenever I can get my hands on rhubarb. It is a great use and who doesn’t love an excuse to have cake for breakfast!
Muffins are basically cake without the frosting. These are soft and tender with a crunchy brown sugar topping. I have updated the recipe over the years to add almond extract. It is such an easy addition that really compliments the flavor. If you don’t have it, don’t worry you can just leave it out.
What’s In Strawberry Rhubarb Muffins
- All-Purpose Flour
- Baking Powder
- Brown Sugar
- Granulated Sugar
- Salt
- Egg
- Milk
- Vegetable Oil
- Vanilla Extract
- Almond Extract
- Rhubarb
- Strawberries
- Brown Sugar
- Cinnamon
How To Make Strawberry Rhubarb Muffins
- In one bowl whisk together most of the flour, sugar, baking powder, and salt.
- In a separate bowl whisk together egg, milk, vegetable oil, vanilla and almond extract until well combined.
- In another bowl toss the chopped rhubarb and strawberries with the reserved bit of flour to coat.
- Then you mix everything together. Start by adding the egg mixture to the flour mixture and mix until everything is just combined. Then fold in the strawberries and rhubarb until it is evenly distributed.
- Divide the batter among 12 prepared muffin cups. Mix together the brown sugar and cinnamon and sprinkle over the top of the muffins.
- Bake for about 20 minutes until a tester comes out clean.
- Remove from the oven and let cool for 5 minutes before removing from the pan to cool completely.
Store muffins in an airtight container for up to a week in the fridge. If you leave them at room temperature they will last for 2-3 days.
Absolutely! As with pretty much any of my other 50+ Muffin Recipes, you can definitely freeze muffins. Let them cool completely and then store in an airtight container for up to 6 months. You can let them thaw on the counter or microwave for about 30-40 seconds per muffin for a quick grab and go breakfast.
Rhubarb is one of those things that everyone seems to have a friend that grows it. If you don’t have access to it that way, farmers markets or even the grocery store often carry it. And if you just can’t find any you can leave it out or try my other Strawberry Muffin recipe.
More Tasty Breakfast Recipes
- Lemon Pancakes
- Baked Oatmeal Cups
- Chocolate Oatmeal
- Apple Smoothie
- Strawberry Shortcake Pancakes
- Nutella Muffins
- Sausage Breakfast Sandwich
- Chocolate Chip Coffee Cake
Strawberry Rhubarb Muffins
Ingredients
- 1 3/4 cup all-purpose flour, divided
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 whole large egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup chopped rhubarb
- 3/4 cup chopped strawberries
Topping
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375º F. Prepare a 12 cup muffin pan with liners or grease the cups well.
- In a large bowl whisk together most of the 1 1/2 cups flour, sugar, sugar baking powder, and salt.
- In a separate bowl whisk together egg, milk, vegetable oil, vanilla and almond extract until well combined.
- In another bowl toss the chopped rhubarb and strawberries with the reserved 1/4 cup of flour to coat.
- Add the egg mixture to the flour mixture and stir until everything is just combined.
- Fold in the strawberries and rhubarb until they are evenly distributed.
- Divide the batter among 12 prepared muffin cups.
- Mix together the brown sugar and cinnamon for the topping and sprinkle over the top of the muffins.
- Bake for about 18-20 minutes until a tester comes out clean.
- Remove from the oven and let cool for 5 minutes before removing from the pan to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Congrats on being a Featured Publisher! These look too delicious!
Congrats on being a Featured Publisher! These look too delicious!
These muffins were really a huge hit with my kids! Thanks for the recipe! I will definitely make it again soon!
I love strawberries and muffins as well! Can’t wait to start my day with this!
Can I make this in an 8×8 pan or something similar, I don’t have a muffin pan anymore, I need a new one.
I haven’t tried it, but I don’t see why it wouldn’t work. Just watch the baking time to ensure they get done in the middle
@Erin S, Thank you so much, can’t wait to try this!!!!
I have to say these are my all time favorites . That bit of Almond essence Definately kicks it up a notch ! Thankyou for the recipie.
Made these on Thursday and they went over so well made them again on Sunday! Great flavor. Definite “keeper” of a recipe!!