9 Strawberry Rhubarb Muffins That Combine Sweet and Tart

by

There’s something magical about the combination of sweet strawberries and tart rhubarb, especially when they come together in a delicious muffin.

Perfect for breakfast, a snack, or even dessert, these strawberry rhubarb muffins are a delightful treat that’s sure to brighten your day.

The balance of flavors, with the juicy strawberries and tangy rhubarb, creates a taste sensation that’s hard to resist. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields wonderfully moist and flavorful muffins.

Let’s get started on making these irresistible strawberry rhubarb muffins!

1. Classic Strawberry Rhubarb Muffins

These Classic Strawberry Rhubarb Muffins are a delightful treat for breakfast or an afternoon snack. They are moist, fluffy, and filled with chunks of fresh fruit, making every bite a flavorful experience. The light, buttery crumb complements the vibrant fruit flavors, creating a muffin that’s both comforting and refreshing.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 10

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup diced strawberries
  • 1 cup diced rhubarb
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A dollop of whipped cream or a spread of butter.
Drink with: A glass of cold milk or a hot cup of coffee.

2. Streusel-Topped Strawberry Rhubarb Muffins

Add an extra layer of indulgence with these Streusel-Topped Strawberry Rhubarb Muffins. The muffins are already bursting with the delightful combination of sweet strawberries and tangy rhubarb, but the crumbly streusel topping takes them to another level. Each bite offers a crunchy, sugary topping that perfectly complements the soft, fruity muffin.

Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 13

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup diced strawberries
  • 1 cup diced rhubarb
  • 1 tsp vanilla extract

Streusel Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. In a small bowl, combine the streusel ingredients and mix until crumbly.
  8. Sprinkle the streusel topping over each muffin.
  9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A spoonful of vanilla yogurt.
Drink with: Hot tea or a refreshing iced latte.

3. Strawberry Rhubarb Oatmeal Muffins

For a hearty and healthy twist, these Strawberry Rhubarb Oatmeal Muffins incorporate the goodness of oats. They are not only delicious but also packed with fiber, making them a perfect start to your day. The combination of strawberries, rhubarb, and oats creates a wholesome muffin that’s moist and satisfying.

Credit: sabrinacurrie.com

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 12

Ingredients:

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup diced strawberries
  • 1 cup diced rhubarb
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine rolled oats, flour, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A smear of cream cheese.
Drink with: Freshly brewed coffee or a smoothie.

4. Paleo Strawberry Rhubarb Muffins

These Paleo Strawberry Rhubarb Muffins are perfect for those following a grain-free and dairy-free lifestyle. Made with almond flour and natural sweeteners, they are a guilt-free treat that doesn’t compromise on flavor. The combination of strawberries and rhubarb keeps them moist and bursting with fresh, fruity goodness.

Credit: paleoglutenfreeguy.com

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 10

Ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup honey
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup diced strawberries
  • 1 cup diced rhubarb

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together almond flour, coconut flour, baking soda, and salt.
  3. In another bowl, whisk together honey, eggs, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A handful of fresh berries.
Drink with: Herbal tea or almond milk.

5. Strawberry Rhubarb Yogurt Muffins

These Strawberry Rhubarb Yogurt Muffins are incredibly moist and tender, thanks to the addition of Greek yogurt. The yogurt not only adds a lovely tang but also makes the muffins extra soft. The sweet strawberries and tart rhubarb come together beautifully, creating a delightful treat for any time of the day.

Credit: artscrackers.com

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 11

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Greek yogurt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup diced strawberries
  • 1 cup diced rhubarb

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together Greek yogurt, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A drizzle of honey.
Drink with: A glass of orange juice or a latte.

6. Strawberry Rhubarb Coffee Cake Muffins

These Strawberry Rhubarb Coffee Cake Muffins combine the best of both worlds: a delicious muffin base and a crumbly coffee cake topping. The streusel topping adds a delightful crunch and extra sweetness that pairs wonderfully with the tartness of the rhubarb and the sweetness of the strawberries. Perfect for a brunch or a special breakfast treat!

Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 14

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup diced strawberries
  • 1 cup diced rhubarb

Streusel Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together sour cream, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. In a small bowl, combine the streusel ingredients and mix until crumbly.
  8. Sprinkle the streusel topping over each muffin.
  9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A side of fresh fruit.
Drink with: A cup of freshly brewed coffee or a cappuccino.

7. Keto Strawberry Rhubarb Muffins

Enjoy the sweet-tart flavors of strawberries and rhubarb in a keto-friendly muffin. These Keto Strawberry Rhubarb Muffins are made with almond flour and a sugar substitute, ensuring they fit perfectly into your low-carb lifestyle. Despite being keto, they are moist, fluffy, and full of fruity goodness.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 9

Ingredients:

  • 2 cups almond flour
  • 1/2 cup erythritol
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup diced strawberries
  • 1 cup diced rhubarb

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together almond flour, erythritol, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A scoop of Greek yogurt.
Drink with: Black coffee or a sugar-free iced tea.

8. Big Buttermilk Strawberry Rhubarb Muffins

These Big Buttermilk Strawberry Rhubarb Muffins are the perfect bakery-style treat you can make at home. The buttermilk makes the muffins extra tender and moist, while the strawberries and rhubarb add bursts of juicy flavor. These generously-sized muffins are sure to satisfy any muffin craving.

Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 11

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups diced strawberries
  • 1 1/2 cups diced rhubarb

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, melted butter, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A spread of butter or cream cheese.
Drink with: A hot cup of coffee or a refreshing glass of lemonade.

9. Strawberry Rhubarb Muffins with Sour Cream

These Strawberry Rhubarb Muffins with Sour Cream are incredibly moist and tender, thanks to the addition of sour cream. The combination of sweet strawberries and tart rhubarb is perfectly balanced, making these muffins a delightful treat for any occasion. The sour cream adds a slight tang that enhances the flavor of the fruit.

Credit: eatlikenoone.com

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast, Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 11

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sour cream
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup diced strawberries
  • 1 cup diced rhubarb

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together sour cream, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve with: A side of fresh fruit.
Drink with: A glass of cold milk or a hot cup of tea.

Related posts:

20 Ultimate Chocolate Chip Cookie Recipes You Need to Try Today 10 At-Home Cookie Recipes for Cozy Baking Days 20 Blueberry Cookie Recipes Bursting with Flavor 20 Delicious Banana Cookie Recipes That Will Amaze You 10 Double Chocolate Cookie Recipes for Chocoholics 15 Easy Mini Desserts Recipe Ideas to Delight Your Sweet Tooth 15 Rhubarb Recipes That Showcase This Tart Delight 15 Rhubarb Muffins for a Delicious Breakfast Treat

Leave a Comment