Strawberry Rhubarb Muffins

The first time I baked these muffins, my kitchen smelled like a spring morning in my grandmother's garden. The rhubarb had been growing wild behind her shed, tart and blushing pink, and I'd spent the morning picking strawberries from the patch near the fence. Something about that combination just feels like hope returning after a long winter.

Last spring, I made a batch for my neighbor who was recovering from surgery. She texted me an hour later saying these were the best muffins she had ever tasted, and could I please leave the recipe on her porch. Now every time rhubarb season rolls around, she leaves me a bundle of fresh stalks from her garden with a little note that just says muffins please.

Ingredients

• Fresh strawberries: The sweetness here is crucial because rhubarb brings such a strong tartness, so pick berries that are fully red and fragrant
• Fresh rhubarb: Look for stalks that are firm and brightly colored, avoiding any that are too thick or fibrous
• All-purpose flour: Provides the structure without making these too heavy or dense
• Granulated sugar: Sweetens enough to let the fruit shine without overpowering that lovely rhubarb tang
• Baking powder and soda: Work together to give these their beautiful rise and tender crumb
• Salt: Just enough to make all the flavors pop and taste complete
• Large eggs: Bind everything together while adding richness and structure
• Unsalted butter: Melted and cooled creates that incredibly moist texture we all want in a muffin
• Buttermilk: The acidity here activates the baking soda and keeps these tender and soft
• Pure vanilla extract: Rounds everything out with that warm, familiar background note
• Coarse sugar: Optional but creates this beautiful crunchy top that makes these feel extra special

Instructions

Get your oven ready:

Preheat to 375°F and line your muffin tin with papers or give the wells a quick swipe of butter

Whisk the dry ingredients:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed

Mix the wet ingredients:

Beat your eggs in a separate bowl, then whisk in the cooled melted butter, buttermilk, and vanilla until smooth

Combine the mixtures:

Pour the wet ingredients into the dry and fold gently with a spatula until just barely combined

Add the fruit:

Fold in the diced strawberries and rhubarb as gently as possible, being careful not to crush them

Fill the muffin cups:

Divide the batter evenly among the 12 cups, filling each about three quarters full

Add the sparkle:

Sprinkle coarse sugar over the tops if you want that lovely crunch on top

Bake until golden:

Bake for 22 to 25 minutes until the tops are golden and a toothpick comes out clean

Cool them down:

Let the muffins rest in the pan for 5 minutes before moving them to a wire rack to cool completely

Save

My daughter now requests these for every school bake sale, and they are always the first to disappear. There is something so honest about the flavor combination that reminds people of simpler times, even if they have never actually had rhubarb before.

Making These Year Round

I have learned to freeze rhubarb during peak season so I can make these muffins even in January. Simply chop the stalks, spread them on a baking sheet, and once frozen transfer to a bag. They go directly into the batter without thawing.

The Buttermilk Secret

Regular milk just does not give you the same tender texture. If you do not have buttermilk, measure a half cup of regular milk and add a half tablespoon of white vinegar or lemon juice, let it sit for five minutes, and it will work perfectly.

Serving Ideas

These are magnificent still warm from the oven with a little salted butter melting into the crumb. They also make the most incredible base for strawberry shortcake, split in half and topped with whipped cream and extra fresh berries.

• Try toasting leftovers and serving with a drizzle of honey
• Crumble one over Greek yogurt for an extra special breakfast
• Wrap individually and freeze for up to three months

Save

I hope these become part of your spring traditions too, bringing that same sense of warmth and possibility to your kitchen.

Recipe FAQs

→ Can I use frozen strawberries and rhubarb?

Yes, you can use frozen strawberries and rhubarb without thawing to maintain texture and avoid excess moisture.

→ How do I know when muffins are fully baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the muffins are done.

→ Can buttermilk be replaced in this mix?

Plain yogurt works as a substitute for buttermilk to maintain moisture and tenderness.

→ What is the purpose of coarse sugar on top?

Sprinkling coarse sugar before baking adds a sweet, crunchy texture to the muffin tops.

→ Is it important not to overmix the batter?

Yes, gently folding the wet and dry ingredients prevents toughness and keeps muffins light and tender.