Strawberry Rhubarb muffins are a fabulous way to welcome rhubarb season! These fluffy muffins are full of sweet fresh strawberries and tart rhubarb making a flavor combination that is simply out of this world. Start your day with these moist muffins for a delicious breakfast.
This strawberry rhubarb muffins recipe is one of my favorite rhubarb recipes to make during the summer. The strawberries are sweet and help to soften the bitterness of the rhubarb making it more tart and palatable.
It's a great way to take advantage of using up fresh fruit and make a very tasty treat. If this is your first time making these baked goodies, it will most definitely not be your last!
Can I use frozen strawberries and rhubarb for the muffins?
Rhubarb stalks can be found fresh in early June at local farmer's markets and at the grocery store. Look for long pinkish-red stalks (almost like celery). Be sure to wash well and more importantly, cut off the leafy tops if still attached. The leaves of the rhubarb plant are poisonous, so you want to make sure you do NOT eat them.
Rhubarb is also easy to freeze for later use. I chopped mine into small pieces and placed them in a single layer on a wax paper-covered cookie sheet. I placed that in the freezer for about an hour, then poured the frozen bits into a zip lock baggie, labeled with the date, and put it back in the freezer.
Rhubarb has a high water content so beware when you defrost as it will become mushy. The best way to use frozen rhubarb is to definitely bake with it.
The moisture will be an added bonus to your cakes, cookies, quick breads, and makes the best muffins too!
Fun Food Fact: Did you know that rhubarb is considered a vegetable and is also a part of the buckwheat family?!
This new recipe for Strawberry Rhubarb Muffins came out with great texture and bursting with flavor. The first batch did not last long at all and I had to make a second. It is a really yummy recipe and I look forward to making them each year.
- Baking Powder
- Coconut Oil
- Vanilla extract
- Turbinado sugar or Brown Sugar for top of the muffin
Steps to make easy strawberry rhubarb muffins
Preheat oven to 400 degrees
In a large bowl, mix dry ingredients until well combined.
In a medium bowl, add coconut oil, milk, eggs, and vanilla. Stir to combine well.
Chop strawberries and rhubarb pieces into small diced chunks. Set aside 1/4 cup of fruit mixture to add to top of each muffin.
Pour wet ingredients into the dry mixture and blend with a whisk 20 strokes. It's ok if muffin batter is lumpy. Add fruit mixture to the batter and gently stir.
Grease a muffin tray or line muffin tins with parchment paper liners.
Scoop muffin batter into cupcake liners and fill each cup 2/3 full. Top with chopped rhubarb and strawberries and sprinkle tops with sugar.
Bake 12-15 minutes or until a toothpick tests done. Cool muffin pan completely on wire rack until muffins are at room temperature.
Makes 12 delicious muffins
What's the best way to store leftover muffins?
Storing leftover strawberry rhubarb muffins is easy. They will keep in an airtight container for only a few days before turning moldy. How do I know this? Well, the second batch of muffins was enjoyed, just not as fast as the first.
There were 2 left on the counter and when I went to grab one for breakfast, noticed it a tad fuzzy!
So, next time, I will try freezing these delicious strawberry rhubarb muffins so they last a lot longer.
Can I substitute other fruits for strawberries in this recipe?
You can try other fruit substitutions for strawberry rhubarb muffins. If you don't like strawberries, or the tartness of the rhubarb, try strawberry rhubarb scones, or these suggestions:
- Banana and rhubarb muffins
- Pear and rhubarb
- Apple and rhubarb
- Lemon or lemon zest
I love strawberry rhubarb pie, but I wanted something a little bit more portable like a muffin. This turned out to be one of my favorite recipes to make with this sweet and tart flavor combo. I hope you will try this great recipe or any of our yummy recipes!
- 2 cups flour
- ½ cup sugar
- ½ teaspoon kosher salt
- 1 Tablespoon baking powder
- 3-4 large strawberries, diced
- 1 -2 small stalk rhubarb, leaves cut from top and stem diced
- ¼ cup coconut oil
- 1 cup milk
- 2 eggs
- 1 ½ teaspoon vanilla extract
- Raw sugar
- Preheat oven to 400 degrees.
- In a large bowl, combine dry ingredients and whisk until well combined.
- In a 2-cup (or larger) measuring cup or separate bowl, combine coconut oil, milk, eggs, and vanilla.
- Pour wet ingredients into dry ingredients and blend with whisk 20 strokes. It’s ok if the batter is lumpy.
- Grease a 12-cup muffin tin (or use cupcake liners) and fill each cup 2/3 full. Top with chopped strawberries and rhubarb. Sprinkle with raw sugar.
- Bake 12-15 minutes or until toothpick tests done.
- Makes 12 muffins.
Serving Size:1 Servings
Amount Per Serving: Calories: 177Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 197mgCarbohydrates: 27gFiber: 1gSugar: 10gProtein: 4g
Post updated 6/13/23