These Strawberry Rhubarb Muffins are the perfect combination of sweet and tart and are finished with an irresistible crunchy sugar topping.
I like to eat a muffin that isn’t too sweet, isn’t soggy, and has a nice crumb. There is nothing worse than seeing a gorgeous muffin and being disappointed with your first bite. But these Strawberry Rhubarb Muffins are anything but disappointing. In fact, they are so tasty, you are going to host brunch this weekend just so you have a reason to bake a batch of these muffins.
Now, I’m generally a purist and don’t mix other fruits in my rhubarb baking, but I make an exception with these Strawberry Rhubarb Muffins. The sweetness of the strawberries balances the tartness of the rhubarb, which makes for a blissfully delicious muffin. Plus, you can make the batter in just 10 minutes and only use one bowl. Can it get any better?
The crunchy muffin top. The turbinado sugar sprinkled on top is just like magic. It adds this spectacular crunch to the muffin top. Making it anything but soggy. So don’t skip it. Trust me on that one.
Gorgeous and delicious, these Strawberry Rhubarb muffins are your slam dunk summer brunch addition. You can’t go wrong with them. I mean, how could you when you get delicious rhubarb flavor in every single bite?
Looking for more ways to use your rhubarb? Try some of our favorites!
Rhubarb Bars– Garnish with Lemon
Rhubarb Strawberry Smoothie– She Wears Many Hats
Sparkling Rhubarb Shrub Cocktails– Garnish with Lemon
Rhubarb Cheesecake Pie– Foodie with Family
Homemade Rhubarb BBQ Sauce– Garnish with Lemon
- 1 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1/2 cup brown sugar, packed
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola oil
- 1 egg
- 1/3 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 1 1/2 cups flour, 1/4 cup sugar, 1/2 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.
Amount Per Serving: Calories: 173 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 191mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 3g