Strawberry Rhubarb Muffins
Strawberry Rhubarb Muffins Recipe – A simple muffin recipe with tons of appeal! These might just be the best muffins you’ll ever make… Moist, chunky, light, and tangy.
Homemade Muffins
Before there were cupcakes, there were muffins.
Muffins are such an unassuming little snack. They pose as just about anything… Breakfast, dessert, a companion to coffee. Muffins will be whatever you want them to be, and will do it with grace.
Popularity often dictates food culture, but don’t let the current trendiness of the modern cupcake tempt you to snub this sweet little treat.
Don’t forget, in the late eighties and early nineties, muffins were all the rage.
Remember the Seinfeld episode with Elaine and the muffin tops? Top of the muffin to you… Anyone?!? (I can hear crickets chirping in the silence.)
Muffins, as we know them, are a truly American invention popping up in cookbooks in the early 1900s. Hearty and rustic, yet light and flavorful. They don’t need frosting, or any other ingredient to perfect them.
Strawberry Rhubarb
Muffins have the substance to stand alone.
I admit, this isn’t the most original flavor combination I’ve ever come up with, but it is definitely worth while.
The classic duo of strawberry and rhubarb adds marvelous flavor to these light and creamy Strawberry Rhubarb Yogurt Muffins. Just look at the dome on these babies!
Yogurt is one of my favorite baking ingredients because it provides a tart quality, like buttermilk, along with a moist, rich, creamy texture.
A good muffin batter (in my opinion) should be thick enough to “hold” the berries and rhubarb in place, yet offer a moist tender crumb once baked.
This particular Strawberry Rhubarb Yogurt Muffins recipe “takes the cake” and has become my favorite go-to recipe.
Homemade Yogurt Muffin Ingredients
- All-Purpose Flour – Plus a little extra to coat the berries.
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter – Softened so that it is easier to mix in with the other ingredients.
- Vegetable Oil – Or your preferred cooking oil.
- Granulated Sugar
- Large Egg
- Plain Yogurt – Some yogurts are thicker than others, making the batter dry. The batter should be thick, but if it’s too thick (like dough instead of a batter) mix in another 1/4 – 1/2 cup yogurt.
- Almond Extract – Added for extra flavor that compliments the strawberry and rhubarb.
- Chopped Rhubarb – This comes out to about one large piece of fresh rhubarb.
- Chopped Strawberries
- Brown Sugar – This is for topping the muffins before baking.
How To Make Yogurt Strawberry and Rhubarb Muffins
- Preheat the oven to 400 degrees F. Simply mix your wet and dry ingredients in separate bowls, (the egg, yogurt, and almond extract go in with the sugar).
- Slowly combine the dry mixture into the wet mixture.
- Toss the strawberries and rhubarb in a little bit of flour then add it to the muffin mixture and lightly mix it all together.
- Line your cupcake pan with some paper liners and use a ¼ cup scoop to spoon in the batter.
- Lightly top each muffin with a little brown sugar before baking. Bake in the oven for 12 to 14 minutes until they are golden on top.
- Serve them warm and enjoy!
Get the Complete (Printable) Yogurt Strawberry Rhubarb Muffins Recipe Below. Enjoy!
What To Serve With These Homemade Muffins
Here are just a few things that you could make along with your muffin to finish your breakfast off strong!
- Mango Smoothie with Green Tea
- Green Protein Smoothie
- Simple Strawberry Smoothie
- Bruleed Grapefruit
- The Creamiest Cheese Grits
- Sweet Potato Hash (Potatoes O’Brien)
- Chocolate Chia Seed Pudding
Frequently Asked Questions
How long does this recipe last in the fridge?
These muffins can last in an airtight container in the fridge for up to 7 days, but they can also stay out on the counter in an airtight container or ziplock bag for 2 to 3 days.
Can I freeze these muffins?
Yes, these little treats can be stored in the freezer for up to 4 to 5 months. When you are ready for them, allow them to thaw at room temperature.
How do you cut rhubarb for baking?
Start by cutting off the thick rough ends, and then chop it like you would chop celery when wanting smaller chunks.
Other Great Muffin/Breakfast Recipes
- Lemon Blueberry Muffins Recipe
- Chocolate Zucchini Muffins Recipe
- Honey Cinnamon Cornbread Muffins
- Irish Soda Bread Muffins
- Cinnamon Roll Bread Pudding Muffins
- Apple Spice Cornbread Muffin Recipe
- Spinach Scrambled Egg Muffins
- Ginger Wheat Blackberry Muffins
- Maple Bacon Corn Muffins
- Chunky Pear and Applesauce Muffins
- Best Avocado Toast with Egg Recipe
Strawberry Rhubarb Muffins Recipe
Ingredients
- 2 cups all-purpose flour + 1 tablespoon to coat the berries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup plain yogurt
- 1/2 teaspoon almond extract
- 3/4 cup chopped rhubarb (one large piece)
- 1 cup chopped strawberries
- 1/4 cup brown sugar for the top
Instructions
- Preheat the oven to 400 degrees F. In the bowl of an electric mixer, cream together the butter, sugar, and oil until smooth.
In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture. - Toss the chopped rhubarb and strawberries with 1 tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in.
- Place paper muffin liner in your muffin tins. Use a 1/4-cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin.
- Bake for 12-14 minutes until golden on top.
Video
Notes
Nutrition
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These muffins make exactly to recipe turned out perfect. The recipe made 19 muffins! And if I could have posted a pic they looked just like the recipe.
These were great! I made the full recipe and it gave us 12 muffins and one small loaf. Perfect balance of sweetness and tartness. I used Demerara sprinkled on the top instead of brown sugar and the crunch was lovely. Baked 20 minutes for the muffins and 30 minutes for the mini loaf. This recipe is going into my keeper file. Thank you!
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Dangerously delicious. I skipped the brown sugar on top and next time I’ll cut the sugar in half because they were more cupcak-y (which is never really a bad thing) than muffin. One of my favorites.
Made with a greek yogurt and didn’t catch that if it was thick to add extra yogurt. I added milk instead until the consistency was more muffin like. These are fantastic! Baked 8 mini loaves and 6 muffins with the recipe set to 20. Love this recipe!
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I tried making this muffin and believe me it really turned out to be so delicious. Everyone in my family really loved it a lot and my kids requested me to make it another time for them. Thank you so much for sharing the recipe steps.
This recipe was easy and delicious! I substituted applesauce for the oil and used whole wheat flour. I also baked it in a 9×9 pan instead of making muffins and it turned out moist and “cake like”.
Great recipe and really adaptable! I never add strawberry I add either more rhubarb or raspberries, and add lemon rind and a squirt of juice to the recipe. Always good no matter how I adapt it!
This recipe is easy and forgiving. I started off on the wrong foot: broke the egg first and then added sugar (reduced to 1/2 cup), oil and margarine (a family member is lactose free and I did not have lactose free butter). It mixed totally fine. Added yogurt, vanilla and dry ingredients. The batter was a bit thick but decided to leave as is as strawberry and rhubarb would release juice. Baked at 360 for 20 minutes. Result: tangy bouncy muffins with just perfect ratio of strawberries and rhubarb.
I didnt notice the slider until I saw the comments! I used the 20 muffin recipe but made 12. Like others, I baked them for over 20 minutes. They’re absolutely delicious! I didn’t have almond extract but had slivered almonds which I mixed in.
Made these with gluten free flour and they were amazing. I’ll definitely be making these again!
Very tasty. Kept well. Shared with my neighbors and they loved them. Will use a bit more of rhubarb when I make them again.
Yum! Used Greek yogurt, so batter was a little thick, but I added about 1/4 c. Milk to thin it out and they were very tasty.
I used strawberry rhubarb yogurt, omitted the rhubarb and just added strawberries. I also reduced the sugar to 2/3. They were delicious.
Lisa
I made these today in Rhubarb season! Made a few changes to make them to fit my healthier eating. Instead of 2 cups flour (1 cup whole wheat flour, 1/4 c flax,1/4 c coconut flour, 1/4 c almond flour, 1/4 c white flour and added 3/4 c oatmeal). Also added about 1/4 c.more yogurt. Decreased sugar by 1/4 and added 3 stevia drops. Wow….we LOVE these. So so yummy, even with my modifications.
I pulled my first batch of these babies out of the oven just a few minutes ago. Following the advice of other commenters I let them cook for 20 minutes rather that 14 and it did seem like they needed the extra time. They came out smelling great but looking a bit anemic… the sugar on top had browned nicely but the muffin itself was very pale looking. Any idea why? I’m sure they’ll taste fine, I was just surprised by the pallor after that much time under 400 degree heat.
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Made these today….all I can saw is YUMMMM!!!
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Made these muffins tonight and they were excellent. They took 20-25 minutes to cook, similar to some of the other comments. But then when I looked closer, the recipe was supposed to make 20 small muffins NOT 12 large muffins (which is what I did). I wonder if some of the others who have said they took longer made the same mistake as me.
Next time I will utilize the handy slider and reduce the count to 12 smaller muffins.
I see the baking temperature in the directions is 400 but in a reply to a query you stated 450. I baked at 400 and it took a lot longer than your higher end estimate of 14 minutes (21 minutes), but when they were actually done they were beautiful and tasted fantastic. Thanks!
The recipe seems delicious, but those pictures are gorgeous! :) Love how muffins dome on top!
Wow!! They were absolutely delicious and pretty fool proof for those of us who don’t bake too often. Only change I made was to use vanilla extract instead of almond, as my hubby is allergic to nuts. Oh my gosh, the muffins are so moist! Thank you for the fantastic recipe. I will be making these time and again with all the rhubarb in our garden.
This is the best strawberry/rhubarb muffin recipe. The rhubarb gives it a slightly sour taste and then the strawberries add some sweetness–will be keeping this one close by in my recipe file. I cut the sugar to 1/2 cup and my yogurt was 1/4 cup strawberry yogurt & 3/4 cup plain which gives the muffins moistness. Thanks for sharing this recipe.
What a great muffin! I had some vanilla greek yogurt to use up. I subbed vanilla extract instead of almond. I will definitely make this recipe again. Thank you!
I just finished baking a batch and they turned out perfectly!! Great recipe!!❤️
Fantastic recipe. I’m just a single girl so I halved the recipe so I don’t have muffins going bad before thy get consumed. I did a couple of other modifications. I’m doing WW so I used the fat free plain Greek yogurt which worked fine. I also wanted there to be a bit of orange flavoring so I added some orange peel to the fruit mixture but then also subbed in some blood orange olive oil for half of the vegetable oil. I’m going to put this in my notebook of recipes to save and may try subbing in other fruit combos.
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Made these a few weekends ago and getting ready to make them again. I only had vanilla and strawberry yogurt and they came out amazing. Very moist and delicious. They didn’t last long at our house!
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I made these today, and they took longer than 12-14 mins (more like 20 mins.); I also used frozen rhubarb and fresh strawberries, and the muffins burned on the bottom :( Still yummy.
Hey Amanda, so sorry you had some issues with the muffins. It sounds to me like you may want to test out the temperature of your oven. I’d put a oven thermometer in it to check the general temperature. Then I’d move it around to different parts of the oven and see if you have hot spots.
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Made these for my family for dessert last night and my husband ate 4, this morning when I woke up (he had already gone to work) there were 3 more missing! He LOVES rhubarb!
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Made these today….all I can saw is YUMMMM!!!
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These are very yummy. I actually didnt have rhubard, but looked for a substitute for it. I was told a tart apple would work. And i had only coconut greek yogurt. These turned out awesome!!!!! too bad i burnt most of them though, i have to make another batch.
Just made these almost exactly to the recipe. Only change was swapping vanilla extract instead of almond, only b/c I didn’t have any almond. AMAZING!! I might eat all of them right now.
This looks soooo good… hm.. I wonder if I can find rhubarb here in Turkey…
Oh yum. These muffins look amazingly moist, love the flavors too :D Can’t wait to try. Stumbled.
Lovely recipe! I’m finally seeing a lot of rhubarb at the local markets (took long enough!), and I’d love to try these. Nice idea of using yogurt, too.
These look so fluffy!
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Muffins will always have my heart…I love the sound of these seasonal treats too. Strawberries are so good right now! Thank you for sharing another inspired recipe. I hope you have a wonderful start to your week. Hugs and love from Austin!
I’ll take a muffin over a cupcake any day. You little helper is adorable, neat to see the next generation of Top Chef’s in action!
LL
What wonderful moist delicious looking muffins. Cannot wait to give this a try.
Sommer, your muffins look amazing, love the addition of yogurt, keeping them moist longer
and strawberry and rhubarb is such a delicious combo.
thanks for sharing
I love muffins, they are so much better than cupcakes, which are almost always too sweet. A muffin can be made to be a bit more healthy, too. Thanks for sharing this, I have actually never baked with rhubarb, but I have been wanting to- this looks like a good first try with it.
I have never cooked with rhubarb before…love it when you make me branch out, Spicy! the muffins look oh, so tender and delish!
Congrats on your top 9 :)
Your daughter is charming :) and those muffins are a wonderful treat..love the face that you can eat them for breakfast..any day that starts with dessert is a perfect one in my book
Congrats… Awesome awesome and awesome:)
I made the muffins today with fresh rhubarb from my garden. Delicious, with a very light texture and not too sweet. I guessed the oven temp. at 400F as I couldn’t see any temp. listed in the recipe. Could you confirm oven temp. for this recipe please!
So sorry Susan,
I’m posting while on our family vacation–must have “vacation brain” right now. I baked at 450* for 12-14 minutes.
These look beautiful, and delicious! I’m intrigued with the almond extract…I love almond extract, and rhubarb, but have never tried it together! I’m betting it’s fabulous!
I am in the muffin fan camp and strawberry rhubarb are two of my favorites, these muffins look wonderful;-)
great muffins and what a cute snap of your daughter..thanks for sharing
sweetlife
Hi Sommer,
Thanks for giving me a laugh. I just recalled the last scene when Newman is brought in to “clean up” the muffin stumps.
Looking at these muffins here, I wouldn’t mind being Newman for a day (minus the gut and the laugh)…
The recipe seems delicious, but those pictures are gorgeous! :) Love how muffins dome on top!
Your daughter is even sweeteer than the strawberry! With four more stalks of rhubarb left,. can you see where I am going with this?
What a great helper in the kitchen! Love the addition of yogurt in these. They look moist and delicious!
I’m not a big cupcake fan. I am instead a muffin fan! I would totally forego a cupcake for a muffin. such a perfect treat. And strawberry and rhubarb….what a great combo!
I usually don’t use rhubarb in my baking or cooking since the husband doesn’t prefer it (he also doesn’t like nuts or coconut–crazy man!) but these muffins are making me wish I had some rhubarb….then I could eat the whole yummy batch by myself! :) These look amazing!
delicious looking colourful muffins looks wonderful Sommer
Gorgeous muffin. Wonderful job on these.
Those muffins look so appealing and delectable!
I have yet to try rhubarb – can you believe that? But this looks quite yummy!
these muffins are so pretty! I love the yogurt in them as well. what a lovely baking tip. wonderful photos!
I think muffins got a bad name because of over-processing to where they were an oil-filled, synthetic-tasting fluffy pillow the size of your head. Yuk!
You have revived my faith in muffins. These look AMAZING and kinda HEALTHY, with two of my favourite summer flavours. Your young assistant is the cutest!
I think the muffin’s popularity needs to be revived too, I mean otherwise how can I eat cake for breakfast without feeling guilty about it ;-)
wow- so summery & a delightful combo for the muffins !!
Sommer, these strawberry rhubarb muffins look magnificent! Gorgeous photos too!
These look outstanding, Sommer! I’ve got a whole bunch of strawberries in the kitchen just aching to be turned into these muffins. :-)
Oooh, CUTE! Lovely pic of your daughter and the muffins look absolutely tasty :)
Hugs,
Aldy.
These are gorgeous! You know I’m in love with the damask liners too!
I’ve never been that big on cupcakes, give me a muffin any day. Especially when they contain my fave, rhubarb!!!
Mmmm… I love new and great muffin recipes! And I love strawberry rhubarb, I’ll be making these for late night nursing cravings (even though they probably should just be for a treat!) – xo
What a perfect reflection of Spring! Beautiful muffins! And your little helper is a doll :)
Yummmm! I love that picture of your daughter reaching for a strawberry. :)
Mmm these muffins look and sound fantastic. Great photos! I’m a sucker for cute cupcake liners–your black and white ones are adorable.
What an adorable helper you have to make these delicious muffins!
I love that you can see the berries. You mentioned that the batter is thick enough they didn’t sink – that is so awesome! I have had blueberry muffins with all the blue in the bottom. This is a lovely recipe. Do you think it would be just as good with strawberries only? Beautiful photos – I’m drooling!
mmmm! Love me some strawberry/rhubarb combo! I like muffins better than cupcakes … is that weird? :)
Your sous chef is gorgeous!!
Your muffins look very inviting. I have never cooked with rhubarb. I am feeling very alone in that in the food blogosphere these days!
Ohhh goodness..these are the perfect summer muffin!!
Classics are a classic for a reason! They sounds heavenly.
Those are gorgeous mufins! I’m a muffin top gal, breaking off the top and leaving the bottom! As you mentioned using yogurt instead of buttermilk, do you think yogurt could be substituted for buttermilk in recipes?
Yum!! Looks so good! We love strawberry muffins for breakfast-I bet the addition of the rhubarb would make them even better! Thanks!
I never baked with yogurt but it’s one thing that’s always there in my refrigerator. Got to try these cupcakes. :)
You know, I’d take a muffin over a cupcake any day. So good. Great tip with the yogurt too. I never knew :)
These are perfectly moist! I see why she is reaching!
oh YUM! now i just need to find some rhubarb down here in t-town …
I agree with you that a muffin recipe should have body enough to keep the additiona in their respective places within the muffin … this looks to be a good batter full of body! And why mess with a good thing when you have such a killer combo in strawberries and rhubarb? They look lovely! I especially love the photo of the berries and rhubarb behind the muffin on your picnic table! So rustic … and vivid!
These look great! And I love your muffin liners, so cute!
These are GREAT! IDK what’s cuter the little baker or the muffins?!?!
…Definitely the little baker :)
I like the bit of history on the muffins. They’re the cutest invention ever and I’m loving this version with fresh strawberries so much!!
Summer blisses! How I wish for that right now.