UPDATE: This post was updated on March 25, 2025 to include conversions for metric measurements and nutrition information.
I'm always ready for brunch, and these Strawberry and 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!
Looking for some more brunch inspiration? Check out these Sourdough Discard Cinnamon Rolls, Homemade Everything Bagels, and these Strawberry Waffles for a few different options.
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Why you'll love this recipe
- These muffins are packed with strawberries and rhubarb and taste like summer!
- 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.
Ingredients
These muffins are great in the summer while the strawberries and rhubarb are fresh, but they also work well with frozen ingredients! Just make sure to thaw the frozen fruit before adding to the mixture.
- Non-dairy yogurt: I love to use plain, dairy-free yogurt (or sour cream) while baking. If you don't have any on hand, you can use a dairy-free milk instead, but keep in mind you may need to allow the muffins to bake a little longer.
- Vegetable oil: This helps keep the muffins light and fluffy.
- Orange zest: Fresh orange zest adds a nice flavor to round out the sweetness of the strawberries and the tartness of the rhubarb.
- 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 separate from the berries. A small dice is best for the berries to mix into the batter.
- 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.
How to make Strawberry and Rhubarb Muffins
These muffins come together in just a few easy steps, so you're well on your way to a delicious brunch!
Combine granulated sugar and liquid ingredients in a large bowl. Whisk to combine.
Whisk together dry ingredients in a medium bowl.
Gently fold in strawberries and rhubarb. You want to avoid streaking or crushing the fruit, if possible.
Fill lined muffin cups ¾ full with batter and sprinkle with turbinado sugar.
Once your muffin cups are full, they're ready to bake! These muffins are best served warm, right from the oven with a little melty butter or fresh jam.
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.
Equipment
You'll need a few mixing bowls, a whisk, spatulas, and a 12-cup muffin pan. You can make your own muffin liners (cut from 5x5 inch squares of parchment paper), or use regular muffin cup liners. I also suggest a cookie scoop for filling the muffin liners.
kitchen essentials
My Favorite Muffin Pan
Perfect for your weekend muffin baking!
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 and freeze. To reheat, just pop them in the microwave for 30-60 seconds and they'll be warm and soft again.
Recipe FAQ
No, this recipe can be made with non-dairy or regular dairy yogurt.
Yes, you can. Let the fruit thaw before adding it to the batter.
Yes, that will work! Try berries or other fruit combinations that sound good to you.
Strawberry and Rhubarb Muffins
Equipment
- Parchment paper if making DIY muffin liners
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.
Jessica Vogl says
The strawberry and rhubarb combination is a 10/10! Love making these for breakfast.