Strawberry Rhubarb Muffins

These Strawberry Rhubarb Muffins are the perfect combination of sweet and tart and are finished with an irresistible crunchy sugar topping. 

Strawberry Rhubarb Muffins

Now my baby days are long over, but nothing gets me more excited than a new little baby that I can cuddle with to get my baby fix. Counting all of those little fingers and toes? Adorable! And the little rolls around the ankles and wrists? I die. (Somehow so much cuter on a little baby than me.)

I remember when Greta was born. There’s really nothing like having a little baby girl. Before you know it, your house is inundated with all things pink. Our friend Stephanie from Girl Versus Dough is expecting her first baby (a girl!) in May, and we were tickled to be invited to create a recipe for her virtual baby shower. And since it is now officially spring and the start of rhubarb season, I combined two of my loves (babies and rhubarb) in these Strawberry Rhubarb Muffins to celebrate the upcoming arrival of Steph’s beautiful pink bundle of joy!

Strawberry Rhubarb Muffins from Garnish with Lemon

My excitement for rhubarb in the spring is almost as high as it is for baby girls. When I see the plants shooting up through the ground, I do a little happy dance and start my baking plans! I look forward all year to this delicious goodness. These Strawberry Rhubarb Muffins are full of rhubarb in every last bite. The sweetness of the strawberries balances the tartness of the rhubarb, which makes for a blissfully delicious muffin. Even better, you mix the batter in just 10 minutes and add a sprinkle of turbinado sugar for a crunchy muffin top. Heavenly.

Only thing that can make them better is to add a little baby girl.  Double pink perfection.

Don’t miss any of the other tasty treats made today in honor of Steph and her baby girl:

Mini Strawberry Cheesecakes from Sarcastic Cooking

Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate

Super Chewy M&M Blondies from The Realistic Nutritionist

Strawberry Cinnamon Twist Knots from A Kitchen Addiction

Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl

Chocolate Cherry Ice Cream from A Zesty Bite

Blackberry and Mango Curd Pie from Joanne Eats Well With Others

Pecan Sticky Buns from Warm Vanilla Sugar

Chocolate Chip Pancakes from Susie Freaking Homemaker

Super Simple Sugar Cookies from Espresso and Cream

Raspberry Acai Frozen Margarita from Nutmeg Nanny

Berry Coconut Frozen Yogurt from The Law Student’s Wife

Pretty in Pink Buttercream Cups from Keep it Sweet Desserts

Broccoli Salad with Honey Toasted Walnuts from The Roasted Root

Neapolitan Baked Doughnuts from Climbing Grier Mountain

Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite

No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida

Strawberry Rhubarb Crisp from A Cedar Spoon

Freckled Strawberry Rhubarb Lemonade from Take a Megabite

Vanilla Anise Cupcakes from Blahnik Baker

Mini Vanilla Bean Layer Cakes from The Baker Chick

Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins
Prep time
Cook time
Total time
Breakfast muffins filled with strawberries and rhubarb.
Recipe type: Baked Goods
Serves: 12
  • 1½ cups all-purpose flour
  • ¼ cup white sugar
  • ½ cup brown sugar, packed
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup canola oil
  • 1 egg
  • ⅓ cup buttermilk
  • 1 cup fresh strawberries, diced
  • 1 cup diced rhubarb (fresh or frozen)*If using frozen rhubarb, measure while still frozen and then thaw in colander. Do not squeeze extra liquid out.
  • Turbinado sugar for topping
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. In a large bowl, place 1½ cups flour, ¼ cup sugar, ½ cup brown sugar, salt and baking powder and combine.
  3. Place canola oil into a 1 cup liquid measuring cup; add the egg. Pour enough buttermilk in to fill to the one cup mark.
  4. Pour liquids into flour mixture and combine.
  5. Add strawberries and rhubarb and fold gently to combine.
  6. Fill muffin cups right to the top, and sprinkle with turbinado sugar.
  7. Bake for 20 to 25 minutes in the preheated oven or until toothpick comes out clean.


  1. says

    Ladies, thank you SO much! Firstly, these muffins — NEED. Secondly, I am so glad I’ve gotten to meet you and know you over the past year. You are both such gems. Thank you for sharing in the joy for my upcoming lil’ bundle! :)

    • says

      Stephanie, We are honored to be a part of your baby shower! Can’t wait to meet your little pink bundle of cuteness! xoxo

  2. says

    Rhubarb is just starting to show up at the farmer’s market and I’ve been wanting to do something with strawberry and rhubarb. I’ve also been wanting to bake muffins and other quick snacks for 2 AM feedings with the baby. 😉 These sound perfect!

  3. Daphne says

    These muffins are DELICIOUS! They are incredibly soft and just melt in your mouth with the perfect blend of strawberries and rhubarb that don’t overpower each other :) My husband is a huge fan of these muffins which came as somewhat of a surprise considering how he finds rhubarb too tart! So hats off to you for the perfect tart/sweet ratio! Thanks for sharing the recipe! :)

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