Name: Strawberry Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 cups all purpose flour; 1 1/2 cups whole wheat flour; 1 1/3 cups brown sugar (packed); 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; zest from one lemon (about 1 tbsp); 2 eggs; 1 cup buttermilk; 1/2 cup sunflower oil; 2 tsp vanilla extract; 2 cups chopped fresh rhubarb; 2 cups chopped fresh strawberries; 1/2 cup chopped pecans or walnuts; 1/3 cup brown sugar (packed); 1/2 tsp cinnamon; 1 tbsp cold butter

Jump to Recipe

Strawberries and rhubarb are always the perfect combination of tart and sweet, and these strawberry rhubarb muffins are topped off with a crispy nut streusel, which brings it home. A touch of cinnamon works itself in beautifully to complete the taste.

A pan of baked Strawberry Rhubarb Muffins on a wooden table.

Rhubarb Means Spring Is Here

One of the first produce items to show up in early spring, rhubarb is always something to look forward to.

Rhubarb is a vegetable and not a fruit. Like tomatoes, they are fruits, and not vegetables. How we use food is how we think of it, so we usually think of rhubarb as a fruit. Get more rhubarb info here: So What Exactly is Rhubarb?

Why This Recipe Works

Make these strawberry rhubarb muffins for a spring brunch or snack, and they freeze really well for a grab-and-go breakfast.
The fruit adds moisture into the muffins to make them light, fresh and fluffy.

A strawberry rhubarb muffin split in half on a white plate.

Caution: Do Not Eat The Rhubarb Leaves

One fact that I didn't know about rhubarb is that the leaves of the rhubarb plant are highly toxic. Just in case you're ever tempted to use rhubarb greens in a stir-fry, right? In case you were contemplating that, don't do it. The rhubarb stalk, however, is very much edible and adds a unique and delicious tartness to so many dishes.

A pan of strawberry rhubarb muffins on a wooden table.

Here's What You'll Need

Muffin Batter:

All Purpose Flour
Whole Wheat Flour
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
Lemon Zest
2 Eggs
Buttermilk
Sunflower Oil
Vanilla Extract
Chopped Fresh Rhubarb
Chopped Fresh Strawberries

Streusel Topping

Brown Sugar
Cinnamon
Cold Butter
Pecans or Walnuts

How To Make This Recipe

In a mixing bowl, combine the dry ingredients
In a separate bowl, whisk together the eggs, milk, oil and vanilla.
Make a well in the dry ingredients and add the egg mixture. Stir together with a few swift strokes.
In a small bowl, combine the topping ingredients. Add the butter and using a pastry blender or two knives, cut in until crumbly. Fill each muffin cup two thirds full. Top each with the streusel mixture.
Bake

Expert Tips

If you prefer not to use liners, simply spray your pan with non-stick spray or apply a thin, even coat of butter to each cup.

When mixing your dry ingredients and wet batter ingredients, make a well in the dry ingredient bowl. Over mixing your muffin batter may cause uneven baking or a tougher texture.

If you don't have buttermilk, substitute an equal quantity of milk with 2 tablespoons of lemon juice or vinegar stirred in. Allow it to sit for 5 minutes before using.

Really Into Rhubarb?

If you need more ways to use your rhubarb, check out this easy Rhubarb Jam. or these yummy Rhubarb Blueberry Oatmeal Bars. And if you're looking for more delicious muffins, try Banana Blueberry Spelt Muffins, or Bacon Bran Muffins !

Did you make this recipe? Please give it a star review! And I would love to see your creation! Take a photo and share on Instagram tagging @colleenthefoodblog

Strawberry Rhubarb Muffins

Strawberries and Rhubarb are perfect together in these easy to make, moist and delectable muffins with a streusel topping.

4.25 from 4 votes

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Course: Quick Breads & Muffins

Cuisine: American, Canadian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: muffins

Calories: 315kcal

Author: Colleen Milne

Ingredients

1 ½ cups all purpose flour
1 ½ cups whole wheat flour
1 ⅓ cups brown sugar packed
2 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
zest from one lemon about 1 tbsp
2 eggs
1 cup buttermilk
½ cup sunflower oil
2 teaspoon vanilla extract
2 cups chopped fresh rhubarb
2 cups chopped fresh strawberries

Topping

½ cup chopped pecans or walnuts
⅓ cup brown sugar packed
½ teaspoon cinnamon
1 tablespoon cold butter

US Customary - Metric

Instructions

Preheat oven to 375°
In a large bowl, combine flours, brown sugar, baking powder, baking soda, cinnamon, salt, and lemon zest
In another bowl, whisk together eggs, milk & lemon mixture, oil, and vanilla
Make a well in the center of the dry ingredients and pour in the egg/milk mixture, stirring with just a few swift strokes to just moisten the ingredients. Don't over mix.
Fold in the rhubarb and strawberries
Spoon into muffin pans, should fill 18 holes.
In a small bowl, put the topping together by combining the nuts, cinnamon, & brown sugar
Cut in butter until crumbly
Sprinkle topping over each muffin evenly
Bake for 25-30 minutes or until tops are golden and a toothpick inserted in the center comes out clean.

Notes

If you don't have buttermilk, substitute an equal quantity of milk, with 2 tablespoon lemon juice or vinegar stirred in. Allow to sit for 5 minutes before using.

Nutrition