Strawberry Rhubarb Muffins

These mouthwatering strawberry Rhubarb muffins complete with a crumbly streusel topping combine the tartness of rhubarb with the sweetness of strawberries, and a crisp sugary, buttery crumble topping to create a treat that’s irresistible any day of the year. Whether you’re a seasoned baker or just starting out, this Strawberry Rhubarb Muffin recipe with its luscious cinnamon streusel topping is sure to impress.

These muffins are the perfect addition to any brunch or breakfast potluck. If you love Rhubarb, be sure to check out our other rhubarb recipes! Also, check out our rhubarb muffins! Just as good, but specifically created to make the rhubarb flavor the star of the show.

I have so many treasured memories of baking muffins with my mom. Muffins are an easy quick bread that easily lends itself to beginning bakers, seasoned bakers, or even kid bakers alike. They offer a blank canvas for your baking creativity, letting you explore different ingredients, textures, and tastes. From protein-packed peanut butter muffins, to sweet and tantalizing Cinnamon Streusel Muffins, to classic blueberry muffins, they come out bursting with flavor and endless possibilities.

These Strawberry Rhubarb Muffins feature a light and fluffy interior that practically melts in your mouth, yielding to a crisp sugar topping that delivers a satisfying crunch. Each bite bursts with the tangy zip of rhubarb and the sweet juiciness of strawberries – a flavor combination that’s guaranteed to tantalize your taste buds!

These easy strawberry rhubarb muffins are seriously the best and leave everyone craving for more! They are fun to bake together as a family or just on your own and freeze the extras for quick on-the-go breakfasts down the road.

🥚Ingredients & Substitutions

Pro Tip:  For the best results, ensure your muffin batter ingredients, specifically eggs, oil, and buttermilk are at room temperature.

• Eggs
• Buttermilk: Gives the muffins a lighter and softer texture. 
• Extra Light Olive Oil: offers a light texture, disperses easily into the batter, and is mild enough that it doesn’t compete with the flavor.
• Pure Vanilla Extract
• Flour: Most commonly I use all-purpose flour. But I have also found great success using Kamut flour. Kamut flour is a non-GMO natural wheat flour that is high in protein and easier on the stomach than regular gluten flour. It has a ratio of 3/4 cup kamut to 1 cup of regular flour. But if you use the correct measurement, it turned out fantastic and I found several people who have a sensitivity to regular flour can enjoy these muffins when made with kamut flour.
• Brown Sugar: While our currant muffins recipe calls for granulated sugar, I found that using brown sugar adds a rich, caramel-like flavor that blends well with the strawberries and nicely balances the tartness of the rhubarb.
• Rhubarb: Idealing I love to use fresh rhubarb. I like to dice my rhubarb pieces to about the size of a blueberry. But if you prefer large chunks of rhubarb, you can simply slice them into 1/4-1/2 inch chunks. You can also use Frozen Rhubarb. No need to thaw before baking. Just toss in the individualized frozen rhubarb pieces.
• Strawberries: Again, I usually use fresh strawberries. You can also use frozen strawberries. No need to thaw before baking. Just toss in the individualized frozen strawberry slices.
• Cinnamon Topping: This is completely optional. You can instead use large Crystalized Sugar or just make the strawberry rhubarb muffins without a topping, and still turn out amazing. You can make ahead the crumble a few days in advance. Once you have it mixed, store it in an airtight container in the refrigerator for up to 4-5 days

👩🏻‍🍳 Rhubarb and Strawberry Muffins

Watch the video where I guide you through every step of this easy recipe. Having a visual can be incredibly helpful. You can find our complete collection of recipe videos on YouTube or right here on our website alongside their corresponding recipes.

Be sure to preheat the oven to 425 Degrees. And grease your muffin pan or insert your muffin liners.

• In a large mixing bowl beat together your wet ingredients including the eggs, buttermilk, extra light olive oil, and vanilla. Set aside.
• In a separate mixing bowl sift together the dry ingredients including flour, white sugar, brown sugar, baking powder, and salt.
• Pour the egg and milk mixture into the flour mixture and gently fold together until all the flour is absorbed and mixed in.

The Batter should be slightly lumpy. Do not overmix.

• Pour in the diced rhubarb and sliced strawberries and gently fold it into the batter. Again, be careful not to overmix. You simply want the rhubarb evenly distributed throughout the muffin batter.
• In a small mixing bowl combine the softened butter, cinnamon and sugar. Mix with a fork until it is well combined and you develop a cinnamon butter crumble texture. Sprinkle the top of each muffin with about 1-2 teaspoons of the cinnamon topping before baking.
• Scoop the batter into the muffin tins, filling them 2/3-3/4 full. Sprinkle the Top of each muffin with the cinnamon Streusel topping.

🧁 Baking Muffins for Ultimate Rise

Bake the muffins at 425 for the first five minutes. This extra high heat at the beginning of the bake helps to activate the rising agent and helps the muffins to fluff with a lighter texture and a rounded dome.

After 5 minutes reduce the temperature to 350 and continue to bake for an additional 10-15 minutes or until they are golden brown and an inserted toothpick removes clean.

Remove the muffins from the oven and allow them to cool in the muffin tin for about 2-3 minutes. If you try to remove them too early they will crumble. If you wait too long they will be soggy.

🫙 How to Store Rhubarb Muffins

Store cooled muffins in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the fridge (reheat briefly!). Freeze tightly packed muffins in a labeled, freezer-safe container for up to 3 months; thaw overnight or warm before enjoying!

🧑🏻‍🍳 Muffin Tin Liners vs. Greasing the Pan

No matter how you choose to prepare your muffin tin, it’s a good idea to do something to ensure easy removal of your baked treats. Here’s a breakdown of your options:

For Easy Cleanup:

• Paper, Aluminum, or Silicone Liners: These liners are your quickest and simplest option. They come in a variety of sizes and colors, so you can find the perfect fit for your muffin recipe. Plus, no greasing is required!

For a Crunchi Bottom:

• Greasing the Pan: If you love a crispy muffin bottom, this method is for you. Simply grease your muffin cups with butter, oil, or cooking spray. Just be aware that removing the muffins might require a gentle touch.

The choice is yours! Pick the method that best suits your desired muffin texture.

I personally LOVE the crunchy buttons because that is how I grew up enjoying homemade muffins. But if I need EASY, I will line the muffin cups with a paper liner.