Strawberry Rhubarb Muffins (Printable)

Moist muffins with fresh strawberries and tangy rhubarb, ideal for a sweet breakfast or snack.

# What You'll Need:

→ Produce

01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup fresh rhubarb, diced

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1 cup granulated sugar
05 - 1 1/2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt

→ Wet Ingredients

08 - 2 large eggs
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/2 cup buttermilk
11 - 1 tsp pure vanilla extract

→ Optional Topping

12 - 2 tbsp coarse sugar for sprinkling

# How-To Steps:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the wells with butter or cooking spray.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate medium bowl, beat the eggs, then whisk in the melted and cooled butter, buttermilk, and vanilla extract until smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just barely combined—some dry streaks should remain. Do not overmix as this will create tough muffins.
05 - Gently fold in the diced strawberries and rhubarb until evenly distributed throughout the batter.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
07 - Sprinkle coarse sugar over the tops of each muffin for a crunchy sweet crust, if desired.
08 - Bake for 22 to 25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
09 - Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The tangy rhubarb balances perfectly with sweet strawberries, creating that irresistible sweet and sour dance that keeps you reaching for just one more muffin
  • These come together in under an hour but taste like you spent all morning coaxing something wonderful from the oven
  • The texture is incredibly tender, almost cakey, with pockets of juicy fruit that burst when you bite into them
02 -
  • Overmixing is the enemy here, so stop as soon as the flour streaks disappear even if the batter looks a little lumpy
  • If using frozen fruit, toss it in a little flour before folding it in to prevent it from sinking to the bottom
  • These freeze beautifully wrapped individually, so I always make a double batch during rhubarb season
03 -
  • Room temperature ingredients combine more easily, so set your eggs and buttermilk out about 20 minutes before starting
  • The coarse sugar topping is not just pretty, it creates this amazing textural contrast that elevates the whole experience

Go Back