These Strawberry Rhubarb Muffins are the perfect combination of sweet and tart and are finished with an irresistible crunchy sugar topping.
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!
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
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- 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
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- In a large bowl, place 1½ cups flour, ¼ cup sugar, ½ cup brown sugar, salt and baking powder and combine.
- Place canola oil into a 1 cup liquid measuring cup; add the egg. Pour enough buttermilk in to fill to the one cup mark.
- Pour liquids into flour mixture and combine.
- Add strawberries and rhubarb and fold gently to combine.
- Fill muffin cups right to the top, and sprinkle with turbinado sugar.
- Bake for 20 to 25 minutes in the preheated oven or until toothpick comes out clean.