Go Back
–+ servings
Moist Strawberry Rhubarb Muffins

Moist Strawberry Rhubarb Muffins That Melt in Your Mouth

Enjoy the vibrant flavors of Moist Strawberry Rhubarb Muffins, a delightful treat that pairs tangy rhubarb with sweet strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Chopped Strawberries Substitute blueberries or raspberries for variation.
  • 1 cup Chopped Rhubarb Other tart fruits can be used if needed.
  • ¾ cup Granulated Sugar Adjust based on the natural sweetness of the fruit.
  • ¼ cup Brown Sugar Can be swapped with more granulated sugar if preferred.
  • ⅓ cup Vegetable Oil Melted coconut oil makes a lovely alternative.
  • 2 large Large Eggs Essential, no substitutes recommended.
  • 2 teaspoons Vanilla Extract Opt for pure extract to elevate the taste.
  • 2 cups All-Purpose Flour A gluten-free flour blend works beautifully in its place.
  • 1 tablespoon Baking Powder Check freshness for optimal rise.
  • ½ teaspoon Baking Soda Essential for a proper chemical reaction.
  • ½ teaspoon Salt Kosher salt can be used as an alternative.
  • 1 cup Buttermilk Replace with almond milk for a dairy-free option.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons
  • spoon or ice cream scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard muffin pan with paper liners.
  2. Macerate the strawberries and rhubarb with ¼ cup of granulated sugar in a mixing bowl for about 10 minutes.
  3. Mix the remaining granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in another bowl until smooth.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in the buttermilk and macerated fruit.
  7. Fill the muffin cups about ⅔ full with the batter, adding any leftover fruit on top.
  8. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 3mgIron: 5mg

Notes

Do not overmix the batter and ensure fresh ingredients for the best flavor.

Tried this recipe?

Let us know how it was!