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.