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.
They’re baked with a little pecan streusel topping…muffin perfection!
Strawberry Rhubarb Muffins
- Yield: 12 muffins 1x
Ingredients
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
- Preheat your oven to 350 degrees.
- First make your streusel: Just combine the pecans, sugar, cinnamon and melted butter, then set aside.
- Now to make the muffins: In a mixer combine the yogurt, oil and egg. Mix well then set aside.
- In a separate bowl whisk together the flour, brown sugar, baking soda and salt.
- Then add the rhubarb & strawberries and the yogurt mixture, and stir until just combined.
- Line a muffin tin with 12 muffin liners, and fill each cup about 2/3 full.
- Add a spoonful of the streusel mixture to the tops of each muffin (distribute it evenly between the 12 muffins).
- Bake for about 25 minutes.
- Enjoy!
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!
Have a delicious day!
A definite will try as I love rhubard too. What amount of Strawberries go into the recipe, Jo-Anna please?
Oops! Ha ha, I can’t believe I left out the strawberries! I fixed the recipe – but it’s a combined 1 cup of strawberries and rhubarb!
Oh, YUM. I’ll be making these for sure!
These sound delicious! My grandmother used to make strawberry- rhubarb pie all the time… miss it.
These sounds yummy! I think I have only had one slice of rhubarb pie. May need to try these 🙂
My Grandmother grew rhubarb. I don’t love it but it does bring back good memories.
Made these last night. so good. thanks for another great recipe
great recipe it looks delicious!
Thanks for sharing these on Friday Flair Link Party! They look delicious! I love rhubarb but have never cooked with it myself….although I think I may have to try these! I’m glad I connected with you!
Wow! These muffins look super delicious! I love this time of year. 🙂
Hi Jo-Anna
These look sooooo good!! I love stewed strawberries with rhubarb also. My grandma used to make that when I was little.
By the way thank you for passing along the Reser’s salad coupon, now I signed up so I won’t miss any great deals!!
Have a wonderful day and I always enjoy receiving your emails.
I just made two batches of Strawberry Rhubarb Jam earlier this week. It was my mother-in-laws recipe, which is my families favorite jam (even good on vanilla ice cream). I look forward to trying your recipes. Thanks!
Yum! Strawberry Rhubarb jam is the best!
Thanks so much for stopping by my blog!
These were so good! Thanks for the recipe. I added a ripe banana too and it was delicious. Definitely making them again!
Have you ever tried adapting this into a loaf of strawberry/rhubarb yumminess?! I would love to try such a thing….just not quite sure how
What a great idea!! I’m going to try one today…cross your fingers that it will work! I’ll let you know! 🙂
Hi Stephanie! I made a loaf and I’m thrilled with how it turned out! In fact I think it’s even better than these muffins! 😉 Here’s the link to my new post: https://aprettylifeinthesuburbs.com/strawberry-rhubarb-loaf/ Thanks again for the inspiration!
Made these tonight. Super easy to make and so delicious. As a food operator for my baking business this will definitely be on my menu to sell. I am sure it will be a big hit.
★★★★★
I’m so happy you enjoyed them Elisabeth!
These were delicious — thank you for the recipe! I made a double batch and my family has been eating them all week. This will be my go-to muffin recipe from now on! : )
These were wonderful! just found them on pinterest!
Yay! I’m so happy you liked them! 🙂
I’m making these right now for my parents. They went away for the day so I decided to sneak into their house and leave them these for when they come home! I hope they like them….
how much vegetable oil do you use for the muffins you wrote the number but not what the measurement is example (Cup, Table spoon,Teaspoon)
Hi Heather! Yikes, I don’t know how that got missed! It should read 1/4 cup vegetable oil.
Thank you for catching that!
Jo-Anna
Can you substitute Truvia brown sugar for the brown sugar?
Hi Patty! I’ve never baked with Truvia but from what I’ve read about it, Truvia cannot be used in baking as an equal swap; it cannot replace sugar cup-for-cup in baked goods.
Love the recipe but I can’t get fresh rhunarb here but have some new homemade preserves( strawberry and rhubard) and fresh strawberries, can I add some of the preserves to recipe?
★★★★★
Hi! I’m not sure how the jam might affect the texture of the batter, I would be a bit concerned it might make them a bit wet? You could just try this recipe with the fresh strawberries, then use your delicious jam after they have baked?
Can I use frozen rhubarb and strawberries?
Hi Lorie! Yes you can…although sometimes I find that rhubarb gets a little dry and tough after freezing, so sometimes I’ll simmer it in a little sugar to soften it up.
Here’s an example of how I did this for a cake I made: https://aprettylifeinthesuburbs.com/rhubarb-coffee-cake/
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!
★★★★★
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!
★★★★★
I’m so happy you enjoyed them!
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
★★★★★
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.
★★★★★
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!!
★★★★★