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Strawberry Rhubarb Muffins – Soft, Moist & Irresistible

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Strawberry Rhubarb Muffins are soft, moist, and perfectly sweet-tart with juicy strawberries and tangy rhubarb in every bite. These easy homemade muffins are ideal for breakfast, brunch, or a spring snack.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted butter)
  • 1/2 cup milk or plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped
  • 1 cup fresh rhubarb, diced

Instructions

  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs, oil (or melted butter), milk or yogurt, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Toss chopped strawberries and diced rhubarb lightly with 1 tablespoon flour, then fold gently into the batter.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Avoid overmixing to keep muffins light and tender.
  • Toss fruit in flour to prevent sinking.
  • Use yogurt for extra moisture and softness.
  • Store in an airtight container at room temperature for up to 2 days.
  • Freeze individually wrapped muffins for up to 3 months.

Nutrition

Find it online: https://recipeshots.com/strawberry-rhubarb-muffins/