Strawberry Rhubarb Muffin Recipe (with streusel topping)

These easy Strawberry Rhubarb Muffins are the perfect sweet-and-tangy treat for spring and summer baking! Made with fresh diced rhubarb, mashed strawberries, buttermilk, brown sugar, and a simple buttery crumble topping, these moist homemade muffins are full of bright seasonal flavor. Whether you serve them as a quick breakfast, afternoon snack, brunch addition, or coffee-time treat, this easy strawberry rhubarb muffin recipe is a delicious way to use up fresh rhubarb and juicy strawberries.

Why I love Strawberry Rhubarb Muffins

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!

Gather these ingredients

How to make Strawberry Rhubarb Muffins

Preheat oven to 350 degrees F.

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 tin.

1. Wash rhubarb, making sure to getting all the sandy grit washed off the stalks of rhubarb. Slice each stalk lengthwise into two or three depending on the thickness of the stalks, now chop across the grain into small pieces. You want little nuggets of rhubarb not larch chunks. Set this aside.

2. Next wash and slice strawberries. I like to rinse my strawberries and then I let them sit in cold water with a healthy splash of white vinegar for about 10 minutes. The white vinegar will kill any mold spores on the strawberries. Remove from vinegar and water, without rinsing, to a dry clean towel.

3. In a large mixing bowl or in bowl of your stand mixer add 2/3 cup vegetable oil (I use canola oil) and 1 1/2 cups white sugar. Whip this for 2 minutes, until white and fluffy.

4. Measure buttermilk into a small bowl, add 2 large egg, and vanilla extract, whisk to combine.

5. Alternate adding dry and wet ingredients to sugar mixture until everything has been combine. Scrape bottom of bowl. Give mixing paddle a few more turns. For best results do not over mix batter. Over mixing muffin batter can cause muffin to be heavy and dense. Less is more for a light fluffy muffin!

6. Fold strawberries and rhubarb into muffin batter.

7. In a small bowl add brown sugar, flour, and cold butter. Cut butter into brown sugar and flour with a fork until you have a crumbly topping. Course crumbs is what you want for this topping.

8. Place muffin papers in muffin tin, fill papers 2/3 full. Add a slice of fresh berries to the top of each if you have any leftover, this isn’t necessary it just makes them pretty.

9. Add 1 tablespoon of brown sugar crumble to the top of each muffin. Place in a preheated 350 degree F oven for 15-18 minutes or until toothpick comes out clean. Remove to a wire rack to cool. (If the toothpick has a few crumbles on it this is fine. However, you do not want wet batter on the toothpick.)

Voila!! Beautiful, light fluffy, tender, hmmm lets see what other adjectives can I use to bolster the ego of these muffins? I hope you try them they are perfection!

Variations

These strawberry rhubarb muffins are easy to customize depending on what you have in your kitchen!

• Add a little citrus: Stir lemon zest or orange zest into the muffin batter for a fresh, bright flavor that pairs beautifully with strawberries and rhubarb.
• Make them bakery-style: Use a large muffin pan and bake the muffins a few minutes longer for big, bakery-style strawberry rhubarb muffins with a generous crumb topping.
• Try a different fruit: Replace part of the strawberries with raspberries, blueberries, or chopped peaches for a fun seasonal variation.
• Add oats to the topping: Mix a few tablespoons of old-fashioned oats into the brown sugar crumble topping for extra texture and a slightly heartier finish.
• Add nuts: Chopped pecans or walnuts can be folded into the batter or sprinkled over the topping before baking.
• Use frozen fruit: Frozen strawberries can work in this recipe. Thaw them first, drain away excess liquid, and mash before adding them to the muffin batter.
• Make mini muffins: Bake the batter in a mini muffin pan for smaller, snackable muffins that are great for lunchboxes, brunches, and sharing with friends.

Frequently asked questions

1. Do I need to peel rhubarb before using it in muffins?

No, you do not need to peel rhubarb. Simply wash the stalks, trim off the ends, and dice the rhubarb into small pieces before folding it into the muffin batter.

2. Can I use frozen rhubarb for strawberry rhubarb muffins?

Yes! Frozen rhubarb works well in this muffin recipe. There is no need to thaw it first, but you may need to add a few extra minutes to the baking time depending on how cold the fruit is. You might also need to chop it up a bit more depending on how it has been previously cut.

3. Can I use frozen strawberries?

Yes, frozen strawberries can be used. Thaw them completely, drain off any excess liquid, and mash them before adding them to the batter so your muffins do not become too wet. If you use frozen strawberries your muffins will not look like the muffins pictured in this post, but they will still taste good.

4. Why are my muffins dense or dry?

Dense muffins can happen when the batter is overmixed. Mix the wet and dry ingredients together just until combined, then gently fold in the diced rhubarb and mashed strawberries. Overbaking can also cause dry muffins, so check them near the end of the baking time.

5. How do I know when strawberry rhubarb muffins are done baking?

The muffins are done when the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. For regular-sized muffins, start checking around 18 minutes.

6. Can I make these muffins without the crumb topping?

Yes, the crumble topping is optional. The muffins will still be delicious without it, but the buttery brown sugar topping adds extra sweetness and texture.

7. How should I store rhubarb strawberry muffins?

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.

8. Can I freeze strawberry rhubarb muffins?

Yes! These muffins freeze beautifully. Let them cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months and thaw at room temperature whenever you need an easy breakfast or snack.

These homemade Strawberry Rhubarb Muffins are everything you want in a spring muffin—soft, fluffy, and bursting with fresh strawberries and tender pieces of rhubarb stalks. From mixing the wet ingredients in a large bowl to dividing the batter between prepared muffin cups coated with cooking spray and finishing each with a buttery crumbly streusel, every step creates bakery-worthy results. Whether you’re baking for breakfast, brunch, or sharing with a neighbor, these delicious muffins have a moist, tender crumb and the perfect balance of sweet berries and the classic tartness of the rhubarb.

These homemade Strawberry Rhubarb Muffins are one of my favorite ways to celebrate rhubarb season. The combination of tart rhubarb, sweet strawberries, tender buttermilk muffin batter, and buttery brown sugar crumble makes every bite feel like a little taste of summer. Bake a batch for breakfast, brunch, sharing with a friend over coffee, or stocking your freezer with an easy homemade treat. Be sure to leave a rating and review on the recipe card, and share this recipe with someone who loves fresh strawberry rhubarb desserts and muffins! From my table to yours with love, Sheila