Strawberry Rhubarb Muffins are the perfect springtime treat.

These muffins are moist, bursting with juicy strawberries and tart rhubarb, and topped with a crispy crumble topping. Whip up a batch of these muffins for an easy weekday breakfast.

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Making muffins is one of my weekly Sunday traditions. I love starting the week with having fresh baked goods for my family. Muffins are easy to grab and go, and I always feel good about giving my toddler food that I made instead of packaged food. And what better way to use in season fruit like strawberries and rhubarb than these muffins (or strawberry overnight oats!).

Ingredients

Flour: These muffins use all-purpose flour. Be sure to use a spoon and level method to measure the flour so they don’t turn out dry! To make these gluten free, swap the flour for all-purpose gluten-free flour.
Sugar
Baking Powder & Baking Soda
Salt
Butter: If using salted butter, skip the added salt.
Yogurt
Egg: Bring the egg to room temperature for easier blending and a more consistent batter. To quickly bring an egg to room temperature, you can place it in a cup of warm water for about 5-10 minutes.
Vanilla: Vanilla extract adds a lovely flavor. You can try swapping half the vanilla for ¼ teaspoon almond extract.
Rhubarb: Choose firm, brightly colored red rhubarb stalks, avoiding green ones for the best flavor.
Strawberries
Streusel Topping: You can leave this off in a pinch, but it adds a delicious crunch!

You will also need a muffin tin for this strawberry rhubarb muffin recipe.

strawberry rhubarb muffins in a muffin tin

How to Make Strawberry Rhubarb Muffins

Whisk dry ingredients and wet ingredients in two separate bowls.
Mix together the wet and dry ingredients.
Gently fold in strawberries and rhubarb.
Top with streusel topping and bake until golden.

Store these muffins in an airtight container on the counter for 2-3 days, or in the fridge for up to a week.

More Muffin Recipes

ABC Muffins (Apple Banana Carrot) – healthy muffins

Vegan Peach Muffins – bursting with juicy peaches

Banana Pumpkin Muffins – an easy muffin recipe

Print Pin

5 from 1 vote

Strawberry Rhubarb Muffins

Strawberry rhubarb muffins have a moist, tangy-sweet batter infused with fresh rhubarb and juicy strawberries, all topped with a buttery, cinnamon-spiced streusel.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings Muffins

Calories 137kcal

Author Ayla O’Neill

Equipment

mixing bowls
muffin tin

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup plain yogurt
½ cup unsalted butter melted
1 large egg room temperature
1 teaspoon vanilla extract
1 cup chopped rhubarb
1 cup chopped strawberries

For the streusel topping:

¼ cup all-purpose flour
¼ cup granulated sugar
2 tablespoons butter softened
pinch cinnamon

Instructions

Preheat oven to 375°F. Prepare a muffin tin by greasing it or adding muffin liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix together the yogurt, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Batter will be thick. Be careful not to overmix.
Gently fold in the chopped rhubarb and strawberries.
In a small bowl, prepare the streusel topping by combining the flour, sugar, butter, and cinnamon. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
Fill each muffin cup about ⅔ full with the muffin batter.
Sprinkle the streusel topping evenly over the muffin batter in each cup.
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.