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If you’re looking for a delicious way to use fresh rhubarb, these strawberry rhubarb muffins are always a favorite.
They combine sweet strawberries with tart rhubarb in a soft, tender muffin topped with cinnamon sugar. They taste a little like strawberry rhubarb pie in muffin form.
Perfect for breakfast, brunch, snacks, or spring baking.
Looking for more rhubarb ideas? Explore my full Rhubarb Recipes, DIY & Growing Guide here.
Love strawberries too? Browse all my Strawberry Recipes & Growing Guide here.
Want to try making your own jelly at home?
Get my free guide with 8 easy, beginner-friendly jelly recipes you can confidently make.
Why You’ll Love These Muffins
- Great way to use fresh rhubarb
- Sweet + tart flavor combination
- Soft bakery-style texture
- Easy homemade recipe
- Perfect freezer-friendly snack
Ingredients for Strawberry Rhubarb Muffins
1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla
1 cup buttermilk
1 cup chopped strawberries
1/2 cup chopped nuts (optional)
1 cup diced rhubarb
2 1/2 cups flour, unsifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Topping:
1 tablespoon melted butter
1/3 cup sugar
1 teaspoon cinnamon
How to Make Strawberry Rhubarb Muffins
Step 1: Preheat Oven
Preheat oven to 400°F.
Grease muffin tins or line with paper liners.
Step 2: Mix Wet Ingredients
In a large bowl combine:
- Brown sugar
- Oil
- Egg
- Vanilla
- Buttermilk
Beat until smooth.
Stir in:
- Chopped strawberries
- Rhubarb
- Nuts (if using)
Step 3: Mix Dry Ingredients
In a separate bowl whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Add dry ingredients to wet ingredients.
Stir just until combined.
Do not overmix.
Step 4: Fill Muffin Cups
Fill muffin cups about 2/3 full.
Step 5: Add Topping
Mix topping ingredients together and sprinkle over batter.
Step 6: Bake
Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Cool slightly before serving.
Yield
Makes about 20 muffins
Tips for Best Muffins
- Dice rhubarb small for even texture
- Use fresh strawberries for best flavor
- Do not overmix batter
- Buttermilk keeps muffins tender
- Freeze extras for later
How to Store
Counter
Store in airtight container for 2 days.
Refrigerator
Store for 5 days.
Freezer
Freeze up to 3 months.
Easy Variations
Rhubarb Muffins
Replace strawberries with extra rhubarb.
Strawberry Muffins
Replace rhubarb with extra strawberries.
Crumb Topping
Swap cinnamon sugar topping for streusel.
More Recipes to Try
You may also enjoy:
Browse all my Rhubarb Recipes & Growing Guide and Strawberry Recipes & Growing Guide for more ideas.
FAQs
Can I use frozen fruit?
Yes. Thaw and drain excess moisture first.
Why are my muffins dense?
Usually from overmixing the batter.
Can I make mini muffins?
Yes. Reduce baking time to about 12–15 minutes.
Scroll down to the recipe card below for the full printable recipe.
Soft, tender strawberry rhubarb muffins topped with cinnamon sugar. A delicious sweet-tart muffin recipe perfect for breakfast, brunch, snacks, or spring baking.
- 1 1/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup chopped strawberries
- 1 cup diced rhubarb
- 1/2 cup chopped nuts optional
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon melted butter
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
-
Preheat oven to 400°F.
-
Grease muffin pans or line with paper liners.
-
In a large bowl, combine brown sugar, oil, egg, vanilla, and buttermilk.
-
Beat until smooth.
-
Stir in chopped strawberries, rhubarb, and nuts if using.
-
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
-
Add dry ingredients to wet mixture.
-
Stir just until combined. Do not overmix.
-
Fill muffin cups about 2/3 full.
-
Stir together melted butter, sugar, and cinnamon.
-
Sprinkle topping over muffin batter.
-
Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
-
Cool slightly before serving.
Store covered at room temperature for 2 days.
Refrigerate up to 5 days.
Freeze up to 3 months.
Frozen fruit may be used if thawed and drained first.
For rhubarb-only muffins, replace strawberries with extra rhubarb.
For strawberry-only muffins, replace rhubarb with extra strawberries.
Follow my Favorite Recipes board on Pinterest.
