Strawberry Rhubarb Muffins
Strawberry Rhubarb Muffins Recipe – A simple muffin recipe with tons of appeal! These might just be the best muffins you’ll ever make… Moist, chunky, light, and tangy.
Why We Love These Strawberry Rhubarb Muffins
The classic duo of strawberry and rhubarb adds marvelous flavor to these light and creamy Strawberry Rhubarb Yogurt Muffins. Just look at the dome on these babies! If you have yet to bake with rhubarb yet, then you are missing out! Rhubarb adds a tangy flavor and soft texture to these muffins that is to die for!
The yogurt here provides a tart quality, like buttermilk, along with a moist, rich, creamy texture. It is one of my favorite baking ingredients because it naturally adds protein and moisture to the muffins!
A good muffin batter (in my opinion) should be thick enough to “hold” the berries and rhubarb in place, yet offer a moist tender crumb once baked.
This particular Strawberry Rhubarb Muffins recipe “takes the cake” and has become my favorite go-to recipe, especially during rhubarb season in the spring!
Ingredients You Need
- All-Purpose Flour – Plus a little extra to coat the berries.
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter – Softened so that it is easier to mix in with the other ingredients.
- Vegetable Oil – Or your preferred cooking oil.
- Granulated Sugar
- Large Egg
- Plain Yogurt – Some yogurts are thicker than others, making the batter dry. The batter should be thick, but if it’s too thick (like dough instead of a batter) mix in another 1/4 – 1/2 cup yogurt.
- Almond Extract – Added for extra flavor that compliments the strawberry and rhubarb. Vanilla extract can be used instead.
- Chopped Rhubarb – This comes out to about one large piece of fresh rhubarb.
- Chopped Fresh Strawberries – if using frozen, they must be pre-chopped and do not thaw!
- Brown Sugar – This is for topping the muffins before baking.
How To Make Yogurt Strawberry Rhubarb Muffins
Preheat the oven to 400 degrees F. Simply mix your wet and dry ingredients in separate bowls, (the egg, yogurt, and almond extract go in with the sugar to be whisked together).
Slowly combine the dry mixture with the wet mixture in a large bowl.
Toss the strawberries and rhubarb in a little bit of flour then add it to the muffin mixture and lightly fold it all together.
Line your cupcake pan with some paper liners and use a ¼ cup scoop to spoon in the batter.
Lightly top each muffin with a little brown sugar before baking. Bake in the oven for 12 to 14 minutes until they are golden on top.
Serve them warm and enjoy!
Get the Complete (Printable) Yogurt Strawberry Rhubarb Muffins Recipe Below. Enjoy!
Tips & Tricks
- Switch up the berries! Strawberry and rhubarb go super well together, but you can substitute with raspberries if you prefer!
- Add nuts! When sprinkling the brown sugar on top of the muffins, you can also add some chopped nuts like pecans, walnuts or almonds.
- Don’t over mix the batter! Once you add the dry ingredients to the wet ingredients, be sure to only stir until just combined! This will ensure soft, melt-in-your-mouth muffins!
- You can use frozen rhubarb and frozen strawberries, as long as they are chopped into small pieces!
What To Serve With These Homemade Muffins
Here are just a few things that you could make along with your muffin to finish your breakfast off strong!
- Mango Smoothie with Green Tea
- Green Protein Smoothie
- Simple Strawberry Smoothie
- Bruleed Grapefruit
- The Creamiest Cheese Grits
- Sweet Potato Hash (Potatoes O’Brien)
- Chocolate Chia Seed Pudding
Frequently Asked Questions
What is rhubarb?
Rhubarb is a spring vegetable that is bright pink and green. It looks like celery, but it tastes nothing like celery! It is quite sour, but once cooked it becomes pleasantly tart. It goes well with sweet fruits like berries!
How long does this recipe last in the fridge?
These muffins can last in an airtight container in the fridge for up to 7 days, but they can also stay out on the counter in an airtight container or ziplock bag for 2 to 3 days.
Can I freeze these muffins?
Yes, these little treats can be stored in the freezer for up to 4 to 5 months. When you are ready for them, allow them to thaw at room temperature.
How do you cut rhubarb for baking?
Start by cutting off the thick rough ends, and then chop it like you would chop celery when wanting smaller chunks.
Looking for More Muffin & Breakfast Recipes? Be Sure to Also Try:
- Lemon Blueberry Muffins Recipe
- Chocolate Zucchini Muffins Recipe
- Honey Cinnamon Cornbread Muffins
- Irish Soda Bread Muffins
- Cinnamon Roll Bread Pudding Muffins
- Apple Spice Cornbread Muffin Recipe
- Spinach Scrambled Egg Muffins
- Ginger Wheat Blackberry Muffins
- Maple Bacon Corn Muffins
- Chunky Pear and Applesauce Muffins
- Best Avocado Toast with Egg Recipe
Strawberry Rhubarb Muffins Recipe
Ingredients
- 2 cups all-purpose flour + 1 tablespoon to coat the berries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup plain yogurt
- 1/2 teaspoon almond extract
- 3/4 cup chopped rhubarb (one large piece)
- 1 cup chopped strawberries
- 1/4 cup brown sugar for the top
Instructions
- Preheat the oven to 400 degrees F. In the bowl of an electric mixer, cream together the butter, sugar, and oil until smooth.
In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture. - Toss the chopped rhubarb and strawberries with 1 tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in.
- Place paper muffin liner in your muffin tins. Use a 1/4-cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin.
- Bake for 12-14 minutes until golden on top.
Pingback: 30 Strawberry Rhubarb Recipes for Dessert - Insanely Good
These were moist, flavorful, easy to make. My husband said he loved them.
Your Strawberry Rhubarb Muffins Recipe caught our attention, so we added it to our list.
You can find it here: 25 Best Strawberry Rhubarb Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!
Pingback: 25 Best Strawberry Rhubarb Recipes - Best Recipes List
These muffins make exactly to recipe turned out perfect. The recipe made 19 muffins! And if I could have posted a pic they looked just like the recipe.
These were great! I made the full recipe and it gave us 12 muffins and one small loaf. Perfect balance of sweetness and tartness. I used Demerara sprinkled on the top instead of brown sugar and the crunch was lovely. Baked 20 minutes for the muffins and 30 minutes for the mini loaf. This recipe is going into my keeper file. Thank you!
Pingback: Weekly meals July 4 – July 8 – Three Plates Full
Dangerously delicious. I skipped the brown sugar on top and next time I’ll cut the sugar in half because they were more cupcak-y (which is never really a bad thing) than muffin. One of my favorites.
Made with a greek yogurt and didn’t catch that if it was thick to add extra yogurt. I added milk instead until the consistency was more muffin like. These are fantastic! Baked 8 mini loaves and 6 muffins with the recipe set to 20. Love this recipe!
Pingback: Strawberry Rhubarb Muffins | Missy's Recipes
Pingback: recipe for rhubarb muffins low fat – Bnr.Co
I tried making this muffin and believe me it really turned out to be so delicious. Everyone in my family really loved it a lot and my kids requested me to make it another time for them. Thank you so much for sharing the recipe steps.
This recipe was easy and delicious! I substituted applesauce for the oil and used whole wheat flour. I also baked it in a 9×9 pan instead of making muffins and it turned out moist and “cake like”.
Great recipe and really adaptable! I never add strawberry I add either more rhubarb or raspberries, and add lemon rind and a squirt of juice to the recipe. Always good no matter how I adapt it!
This recipe is easy and forgiving. I started off on the wrong foot: broke the egg first and then added sugar (reduced to 1/2 cup), oil and margarine (a family member is lactose free and I did not have lactose free butter). It mixed totally fine. Added yogurt, vanilla and dry ingredients. The batter was a bit thick but decided to leave as is as strawberry and rhubarb would release juice. Baked at 360 for 20 minutes. Result: tangy bouncy muffins with just perfect ratio of strawberries and rhubarb.
I didnt notice the slider until I saw the comments! I used the 20 muffin recipe but made 12. Like others, I baked them for over 20 minutes. They’re absolutely delicious! I didn’t have almond extract but had slivered almonds which I mixed in.
Made these with gluten free flour and they were amazing. I’ll definitely be making these again!