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Strawberry Rhubarb Muffins

Sweet vanilla cake muffins with strawberry and rhubarb, and a delicious pecan streusel topping.

For me, one of the first sure signs that spring baking can start is the appearance of rhubarb in the grocery store.  I can only seem to get my hands on this fruit this time of year, then it’s gone.  Side note…maybe I should grow one in my garden!  I know so many that do, and most of these plants are cuttings from their grandmothers, who got it from their grandmothers and so on.  There’s something so nostalgic about rhubarb!

Rhubarb is an amazing fruit.  It’s tartness (and it is tart, whoa) pairs so well with strawberries.  Last weekend, for Mother’s Day I made a Strawberry Rhubarb Crisp that was gobbled up in 10 seconds flat.  So delicious!

But one of my most favourite recipes to make with rhubarb are Strawberry Rhubarb Muffins.

Strawberry Rhubarb Muffin Recipe

They’re baked with a little pecan streusel topping…muffin perfection!

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Strawberry Rhubarb Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

Ingredients

Scale

Rhubarb Muffin:

  • 1/2 cup Greek yogurt (or you can use sour cream)
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 1/3 cups flour
  • 2/3 cup brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup diced rhubarb & strawberries combined

Pecan Streusel Topping:

  • 1/4 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tsp melted butter or margarine

Instructions

  1. Preheat your oven to 350 degrees.
  2. First make your streusel: Just combine the pecans, sugar, cinnamon and melted butter, then set aside.
  3. Now to make the muffins: In a mixer combine the yogurt, oil and egg. Mix well then set aside.
  4. In a separate bowl whisk together the flour, brown sugar, baking soda and salt.
  5. Then add the rhubarb & strawberries and the yogurt mixture, and stir until just combined.
  6. Line a muffin tin with 12 muffin liners, and fill each cup about 2/3 full.
  7. Add a spoonful of the streusel mixture to the tops of each muffin (distribute it evenly between the 12 muffins).
  8. Bake for about 25 minutes.
  9. Enjoy!

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Recipe adapted from Best of Bridge

Yum!

So what’s your food sign of spring or summer?  What’s that one food or dish that means the summer season has arrived?  I’d love to know!

For more delicious rhubarb recipes, have a look at these!

Strawberry Rhubarb Bundt Cake

Strawberry Rhubarb Bundt Cake

Easy Stewed Rhubarb

Easy Stewed Rhubarb

Easy Strawberry Rhubarb Jam

Strawberry Rhubarb Jam {A Pretty Life}

Strawberry Rhubarb Loaf

Strawberry Rhubarb Loaf {A Pretty Life}

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie {A Pretty Life}

Have a delicious day!

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37 Comments

  1. 5 stars
    These were delicious! Moist and just the right amount of sweet. I ended up adding a splash of milk to the batter bc it was a bit dry and sticky when I mixed everything together. I also added some flour to the streusel topping to allow the mixture to better hold. I didn’t have pecans so I used walnuts and they worked well in the topping! Thanks for a great recipe!






  2. 5 stars
    Wow! These muffins are ridiculously good. I used fresh picked very sweet strawberries and fresh in-season rhubarb to make it even more amazing. Will definitely make this again. I don’t make muffins often because I don’t think they usually come out well and usually I prefer quick breads. The batter is a little thicker than some muffins, but it needs to be due to the wateriness of the strawberries. Thank you for this recipe!






  3. Made as supplied. Here in CO my dough was very stiff, could have left out the 1/3 cup of flour, however, I had a speak with myself and remembered the strawberries should add moisture and they did. This is a time consuming recipe, very worth it. Delicious






  4. I used half sour cream and half yogurt, swapped equal partsnunsalted butter for oil and almonds for pecans. They are very moist and delicious. I used fresh rhubarb and strawberries. If you are trying to control sugar they are still yummy without streusel topping.






  5. These are really good! A used one cup of strawberries and 3/4 cup of finely chopped rhubarb. Oats instead of pecans. Would make again!!