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Strawberry Rhubarb Muffins

Soft, tender strawberry rhubarb muffins topped with cinnamon sugar. A delicious sweet-tart muffin recipe perfect for breakfast, brunch, snacks, or spring baking.

Course Breakfast
Cuisine American
Keyword breakfast, brunch, muffins, rhubarb, strawberry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 20

Ingredients

  • 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

Topping

  • 1 tablespoon melted butter
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

Preheat Oven

  1. Preheat oven to 400°F.
  2. Grease muffin pans or line with paper liners.

Make the Batter

  1. In a large bowl, combine brown sugar, oil, egg, vanilla, and buttermilk.
  2. Beat until smooth.
  3. Stir in chopped strawberries, rhubarb, and nuts if using.

Add Dry Ingredients

  1. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Add dry ingredients to wet mixture.
  3. Stir just until combined. Do not overmix.

Fill Muffin Cups

  1. Fill muffin cups about 2/3 full.

Add Topping

  1. Stir together melted butter, sugar, and cinnamon.
  2. Sprinkle topping over muffin batter.

Bake

  1. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
  2. Cool slightly before serving.

Recipe Notes

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.