Sweet with a hint of tart, these Strawberry Rhubarb Muffins are a great way to start your morning. Light and fluffy muffins studded with bits of fresh strawberry and rhubarb and topped with a cinnamon struesel.
We get so used to having everything available any time we want it, but it’s just not that way with rhubarb for me. Sometimes you can find frozen rhubarb at the grocery store, but for fresh rhubarb generally there’s just a small window of time around June that it’s available, so you have to make the most of it!
In the last 2 weeks I’ve made or eaten rhubarb jam, rhubarb ginger upside down cake, rhubarb custard pie, and these strawberry rhubarb muffins. The muffins have the honor of being my favorite of all these recipes, mostly because they are the least amount of work. Muffins are just so dang quick and easy to make.
You might also enjoy these muffin recipes:
- Cranberry Crumb Muffins
- Blueberry Bran Muffins
- Pumpkin Muffins with Chocolate Chips
- Peaches and Cream Muffins
Rhubarb is a weird looking vegetable. That’s right, it’s technically a veggie, not a fruit! It looks like red and green celery. And it’s got a very characteristic flavor too. If you took a bite of it raw, it would pucker your face up. But when sweetened up, it has a lovely sweet and tart bite.
Finding substitutes for rhubarb
Maybe you weren’t so lucky and haven’t been able to find fresh rhubarb this summer. Here’s my general rule of thumb for substitutions. Replace the rhubarb with an equal amount of a fruit that is equally as tart as rhubarb, such as tart cherries, cranberries, tart apples, or gooseberries. You want a fruit that will take about an equal amount of sugar to sweeten as the rhubarb does or else your muffins will be too sweet.
How to make Strawberry Rhubarb Muffins
- Start by preheating the oven to 350 degrees and preparing your muffin tins with paper liners. This recipe will make approximately 22 muffins.
- Chop your strawberries and your rhubarb. You’ll need 3/4 cup of each. Set them aside for now.
- In a medium sized mixing bowl beat together the sugar, oil, egg vanilla, and buttermilk with a whisk until it’s smooth and well blended. To this add the flour, baking soda, baking powder, and salt. Lightly stir the dry ingredients without disturbing the mixture below. Then stir again, mixing the dry ingredients with the wet until everything is well combined.
- Fold in the strawberries and rhubarb and then fill the muffin cups with the batter.
- Mix up your struesel topping by combining melted butter with cinnamon and sugar. Sprinkle about a teaspoon over each muffin.
- Bake in the preheated oven for 23-25 minutes or until golden brown and the muffin tops spring back when touched.
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3/4 cups diced rhubarb
- 3/4 cup diced strawberries
- 1 tablespoon melted butter
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
- Preheat the oven to 350 degrees . Prepare two 12 cup muffin pans with paper baking liners or grease well.
- In a medium sized mixing bowl beat together the sugar, oil, egg vanilla, and buttermilk with a whisk until it's smooth and well blended.
- To this add the flour, baking soda, baking powder, and salt. Lightly stir the dry ingredients without disturbing the mixture below. Then stir again, mixing the dry ingredients with the wet until everything is just combined.
- Fold in the chopped rhubarb and strawberries. Fill muffin cups approximately 3/4 full.
- In a small bowl, mix together the melted butter, sugar, and cinnamon. Sprinkle about a teaspoon over each muffin.
- Bake at 350 degrees for 23-25 minutes or until domed and golden brown on top. Allow to cool for 5-10 minutes in the pan before removing.
Let the muffins cool completely before storing in an air tight container. These muffins will stay good for several days on the counter.
If freezing, let the baked muffins cool completely before wrapping individually in plastic wrap and then placing in a freezer bag. Will keep in the freezer for about a month. Let the muffins thaw completely before using.
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