Home » Rhubarb Strawberry Muffins ~ muffin mondays

Rhubarb Strawberry Muffins ~ muffin mondays

Some people call themselves Cheese Heads, I on the other hand call myself a Muffin Head.  Next to pie, muffins are my next great love. Well I kinda like my cheese though too…

UGh! I know I’ve got issues!

Muffins are on my list of comfort foods; somewhere in between fried chicken and sushi…..I said I had issues.   Muffins are great for breakfast, perfect as a snack for the kids, and they freeze up easy too!  Which makes them great for that unexpected coffee time with a friend!

What is it about Rhubarb and Strawberries?  They are like ebony and ivory, marshmallows and hot chocolate,  the Lone Ranger and Tonto, chips and salsa, Sponge Bob and Patrick Star….well you get the idea.  Rhubarb and strawberries are perfectly paired.

A Rhubarb Bread recipe and a Strawberry Rhubarb Crisp recipe I have, both given to me by friends, inspired these muffins.  They are like the first breath of Summer in a muffin!

The batter comes together easily. All you need to do is throw the ingredients together, fold in the diced rhubarb and mashed strawberries, and your ready to fill your muffin tins.

Fill greased muffin tins, or if you prefer to use papers that works too, fill 2/3 full and don’t forget the topping!

Now pour yourself a cuppa Joe and enjoy!

Rhubarb Strawberry Muffins

Strawberry and Rhubarb are the perfect partners in this muffin.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course baked goods
Cuisine baked goods
Servings 18 muffins


  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 1/4 cup Brown Sugar
  • 2 Eggs
  • 2/3 cup Vegetable Oil
  • 1 teaspoon Vanilla
  • 1 cup Buttermilk
  • 2 cups Rhubarb diced
  • 3/4 cup Strawberries mashed

Topping: using a fork cut brown sugar and butter together until crumbly.

  • 1/2 cup Brown Sugar
  • 1 tablespoon Butter


  • Preheat oven to 350 degrees.
  • Combine flour, salt, baking soda, and brown sugar in mixing bowl. Whisk together eggs, oil, milk, and vanilla gradually add wet ingredients to dry ingredients, until combined. Fold in rhubarb and strawberries. Fill muffins tins 2/3 full, sprinkle with topping. Bake for 18-20 minutes, 22-25 for large muffins.
Keyword crumble topping, muffin, rhubarb, strawberry
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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  1. Morning Sheila~ I too love muffins. How amazing would it be to get us together over a big ole pot of coffee and a hot batch of muffins. Oh dreamy! These look delish —though I’m not experienced with Rhubarb. LOVE strawberries and these sound so good!!