Here’s a full Strawberry Rhubarb Muffins recipe — sweet strawberries and tart rhubarb make for a perfect seasonal treat. This recipe gives moist, tender muffins with a lovely crumb and a hint of cinnamon.
Strawberry Rhubarb Muffins Recipe
Prep Time: 15 mins
⏲️ Cook Time: 20–25 mins
️ Yield: 12 muffins
Ingredients:
Dry Ingredients:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon (optional, but recommended)
Wet Ingredients:
½ cup unsalted butter, melted and slightly cooled (or vegetable oil)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes)
Fruits:
1 cup diced strawberries
1 cup diced rhubarb (fresh or frozen; if frozen, don’t thaw)
Optional Topping:
2 tbsp coarse sugar or cinnamon sugar, for sprinkling
Instructions:
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients: In another bowl, beat together the melted butter (or oil), sugar, eggs, vanilla, and buttermilk.
Combine wet and dry ingredients. Stir until just combined — don’t overmix!
Fold in the diced strawberries and rhubarb gently with a spatula.
Scoop the batter evenly into the muffin cups, filling them about ¾ full. Sprinkle with coarse sugar if using.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Variations:
Add ¼ cup chopped nuts or coconut flakes for texture.
Use Greek yogurt instead of buttermilk for extra moisture.
Make it vegan: use dairy-free milk + vinegar, oil instead of butter, and flax eggs.
