Strawberry Rhubarb Muffins

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

1. In one bowl whisk together most of the flour, sugar, baking powder, and salt.
2. In a separate bowl whisk together egg, milk, vegetable oil, vanilla and almond extract until well combined.
3. In another bowl toss the chopped rhubarb and strawberries with the reserved bit of flour to coat.
4. 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.
5. Divide the batter among 12 prepared muffin cups. Mix together the brown sugar and cinnamon and sprinkle over the top of the muffins.
6. Bake for about 20 minutes until a tester comes out clean.
7. Remove from the oven and let cool for 5 minutes before removing from the pan to cool completely.

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

Continue to Content

Yield: 12

Strawberry Rhubarb Muffins

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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.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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

1. Preheat oven to 375º F. Prepare a 12 cup muffin pan with liners or grease the cups well.
2. In a large bowl whisk together most of the 1 1/2 cups flour, sugar, sugar baking powder, and salt.
3. In a separate bowl whisk together egg, milk, vegetable oil, vanilla and almond extract until well combined.
4. In another bowl toss the chopped rhubarb and strawberries with the reserved 1/4 cup of flour to coat.
5. Add the egg mixture to the flour mixture and stir until everything is just combined.
6. Fold in the strawberries and rhubarb until they are evenly distributed.
7. Divide the batter among 12 prepared muffin cups.
8. Mix together the brown sugar and cinnamon for the topping and sprinkle over the top of the muffins.
9. Bake for about 18-20 minutes until a tester comes out clean.
10. Remove from the oven and let cool for 5 minutes before removing from the pan to cool completely.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 201Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 17mgSodium 186mgCarbohydrates 32gFiber 1gSugar 17gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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