Strawberry Rhubarb Muffins are always the first thing I make when the spring rhubarb begins to show itself.
Rhubarb Means Spring Is Here
To me, rhubarb smells like spring and brings back memories of childhood. Memories of dipping rhubarb stalks, freshly cut from the backyard, into little bowls of sugar. Yup, parents gave their children little Tupperware containers of sugar back then, to dip their rhubarb in. There was always this wonderful pucker in your mouth feeling when you bite into the stringy stalk, tempered with the sweetness of sugar and the feeling of sunshine on your hair at last.
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.
Another rhubarb fact. It 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?
I don’t have rhubarb in my garden, but a friend gave me some from hers. That distinctive rhubarb scent inspired me to make something that feels like spring. And spring is finally here. Really. Finally. Here. (How can you tell, that’s it’s been a crazy long winter here?) 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.
The fruit makes these muffins really moist and lovely and that little touch of cinnamon works itself in there beautifully. Make these muffins for a spring brunch or snack, and they freeze really well for a grab and go breakfast.
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
How to Make Strawberry Rhubarb Muffins
Strawberry Rhubarb Muffins
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
Topping
- 1/2 cup chopped pecans or walnuts
- 1/3 cup brown sugar packed
- 1/2 tsp cinnamon
- 1 tbsp cold butter
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.
Strawberry Rhubarb Muffins
I just read your notes and realized you were referring to the buttermilk substitute, so you can ignore my previous question. I’m going to make these muffins this weekend using locally grown Michigan strawberries and rhubarb that are in season here right now.
Hi Carole, happy that you got it sorted out. Enjoy the muffins, they’re delicious!
This looks like a delicious muffin recipe! I’m a little confused about one thing. In the instructions for the wet ingredients, it says to combine the eggs, milk & “lemon mixture,” oil and vanilla. I’m not sure what the “lemon mixture” refers to since the only lemon ingredient listed is lemon zest which is combined with the dry ingredients. Is there something missing in the list of ingredients? Could you please clarify? Thank you!
Thank you! I couldn’t figure out how to upload a photo but they turned out
beautiful and delicious!?
These are in the oven now!!! I’m so excited! These and coffee will be my breakfast on our vacation!
Hi Steph! I think you will love them! Enjoy your vacation. 🙂
These muffins scream spring indeed. They look super tasty! I need to give them a try soon!
I hope you enjoy them, Noor, they really are tasty!
I so remember that face puckering sourness as you ate your rhubarb dipped in sugar!!!
These muffins just looks delicious, I am LOVING the crunch topping!!!
Hi Claire! So glad you have that shared memory of puckering, delightful sour sweetness! 🙂 And the crunchy topping makes these muffins amazing!
I can not wait for Spring! I love rhubarb and this would be the perfect muffin for me. Can’t wait to try this recipe.
Tiffany, I’m with you on being excited for spring! Strawberries and rhubarb are a perfect spring combo, aren’t they? I think you’ll love these muffins.
The perfect breakfast muffin, these! They’d be lovely with a morning coffee too, I bet!
Hi Elizabeth, these muffins really are a perfect breakfast, or coffee break snack, for sure!
I love strawberries and rhubarb together – we make it into pies and bars and all sorts of desserts. These muffins are going on my list just as soon as I see it showing up in stores again! Love rhubarb!
Amy, spring is almost here! I can’t wait for rhubarb to show up!
Coleen, these muffins, they look so good and such good texture. You are making me want to bake right this very second. I have subscribed to your blog through Bloglovin, my feed. Looking forward to your posts.
Thank you Dina! Your photos are always so beautiful, so a compliment from you means a lot! I think I subscribed to your lovely blog, but I’m going to check and make sure that I did.