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

You can't go wrong with these scrumptious Strawberry Rhubarb Muffins!I’ve come to learn that I’m kind of a muffin snob.

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?

It can.

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?

Make-Ahead Tip: These Strawberry Rhubarb Muffins freeze really well! Make a double batch and save some for later!

These one-bowl Strawberry Rhubarb Muffins are the perfect blend of sweet and tart!

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

Strawberry Rhubarb Muffins in a muffin tin with fresh cut strawberries and diced rhubarb.

Yield: 12

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins

Breakfast muffins filled with strawberries and rhubarb.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. 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.
  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. Add strawberries and rhubarb and fold gently to combine.
  5. 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.

Nutrition Information:


Amount Per Serving: Calories: 184 Total Fat: 1g Carbohydrates: 38g Protein: 6g

 

Hosting brunch? These one-bowl Strawberry Rhubarb Muffins are the perfect blend of sweet and tart.