I'm always ready for brunch, and these Strawberry Rhubarb Muffins combine some of the best summer ingredients for the perfect brunch recipe. They're slightly tangy from the rhubarb, and sweet from the strawberries, and wonderful served warm with a little melty butter!
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Why you'll love this recipe
- These muffins are packed with strawberries and rhubarb and taste like summer! You might also like these Strawberry Waffles!
- Muffins are easy to make and will be ready to eat in 45 minutes!
- You can use fresh or frozen fruits to make this recipe.
- Looking for more brunch recipes? Try these Homemade Everything Bagels and these Sourdough Discard Cinnamon Rolls.
Ingredients
These muffins are great in the summer while the strawberries and rhubarb are fresh, but they also work well with frozen ingredients!
- Strawberries: Fresh is best, but you can also use frozen berries. Just make sure to thaw them before adding to the batter, and discard any excess juices / liquid that separates from the berries. A small dice is best for the berries to mix into the batter.
- In a strawberry mood? You might also like this Sourdough Discard Strawberry Cake and these Strawberry Marshmallows.
- Rhubarb: Again, fresh is best, but frozen also works! Discard any excess juices / liquid that separates from the fruit. Make sure these are cut into small, ½ inch pieces (or smaller, if you prefer), so they mix into the muffin well.
- Turbinado sugar: This gives a nice crunch to the top of the muffin, and I always recommend doing this! I like to use Sugar in the Raw, but you might have another type already in your pantry!
See full recipe below for detailed directions.
Substitutions & Variations
This is a great base recipe for sourdough discard muffins and can easily be adapted. Below are a few variations to try:
- Use different fruit - Try any fruit combination! With the rhubarb, other berries like blackberries, blueberries, and raspberries would be delicious.
- Add nuts - Add walnuts or almonds. Reduce the fruit by ¼ cup and add ¼ cup of chopped nuts.
- Use frozen fruit - You can make this recipe using frozen fruit, too! No need to let it thaw before adding it to the batter.
How to Make Strawberry Rhubarb Muffins
These muffins come together in just a few easy steps, so you're well on your way to a delicious brunch! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine granulated sugar and liquid ingredients in a large bowl. Whisk to combine.
- Step 2: Whisk together dry ingredients in a medium bowl.
- Step 3: Gently fold in strawberries and rhubarb. You want to avoid streaking or crushing the fruit, if possible.
- Step 4: Fill lined muffin cups ¾ full with batter and sprinkle with turbinado sugar. Bake, then serve!
Expert Baking Tips
- If you have too much muffin batter, it's better to make one or two extra muffins in another pan than to overfill the muffins. If they're overly full, they may spill over the actual muffin cup and start to get seriously messy.
- Cutting your fruit to the right size is key for this recipe. Cut your strawberries to a small dice and your rhubarb to ½ inch pieces.
- Use muffin liners to prevent your muffins from sticking to the pan, but also to help hold the batter (for bigger muffins!).
- Looking for other muffin recipes? Try these Sourdough Cranberry Orange Muffins and these Sourdough Discard Blueberry Muffins.
Storage
Room Temperature Storage: Store muffins in an unsealed ziplock bag or a paper bag at room temperature for up to 3 days. They will start to get harder as they sit longer, but you can always put them in the microwave for about 30 seconds to soften them again.
Freezer Storage: Muffins also freeze very well. Once fully cooled, transfer the muffins to a freezer-safe ziplock bag. Freeze for up to 3 months. To reheat, just pop them in the microwave for 30-60 seconds and they'll be warm and soft again.
Recipe FAQs
They're optional, but I do recommend them. It helps prevent the muffins sticking to the pan, and also helps hold the batter for a bigger muffin!
More Easy Breakfast Recipes
If you tried these Strawberry Rhubarb Muffins or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Strawberry Rhubarb Muffins
Ingredients
- ¾ cup granulated sugar
- 2 eggs
- ½ cup non-dairy or regular dairy yogurt
- 3 Tablespoons vegetable oil
- 3 Tablespoons honey
- 1 Tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 Tablespoons butter melted
- 1 cup fresh strawberries small diced
- 1 cup fresh rhubarb cut into ½ inch pieces
- 2 Tablespoons turbinado sugar
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with muffin liners and set aside.
- In a large bowl, combine granulated sugar, eggs, yogurt, vegetable oil, honey, orange zest, and vanilla extract. Whisk until combined and smooth. In a separate bowl, combine flour, baking powder and salt. Whisk to combine.
- Add flour mixture to the liquid mixture, alternating with the melted butter and stir until just combined. Gently fold in the strawberries and rhubarb. If using frozen fruit, make sure to thaw it first and discard any excess juices or liquid that separate from the fruit.
- Fill the prepared muffin cups ¾ full with batter and sprinkle with turbinado sugar. Bake for 25-30 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
- Let cool in the muffin tin for 10 minutes, then transfer to a plate for serving, or a cooling rack to cool fully.
Coreen Fisher says
Really great recipe! I subbed the oil for apple sauce, I only had oat strawberry yougurt and I sprinkled a bit of light brown sugar on top
Yummy!
Jessica Vogl says
The strawberry and rhubarb combination is a 10/10! Love making these for breakfast.