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Strawberry Rhubarb Muffins

Sheila
Tender, moist muffins packed with sweet strawberries and tart rhubarb — perfect for spring breakfasts, snacks, or dessert baking. These easy homemade muffins are simple to make, freezer-friendly, and great for using fresh seasonal fruit.
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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
Calories 256 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 256kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 224mgPotassium: 127mgFiber: 1gSugar: 22gVitamin A: 36IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword crumble topping, muffin, rhubarb, strawberry
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