Strawberry Rhubarb Muffins
These tender Strawberry Rhubarb Muffins feature a perfect balance of sweet strawberries and tart rhubarb folded into a lightly spiced batter, topped with a crunchy sugar crust for a delightful morning treat that celebrates spring’s finest flavors.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅓ cup vegetable oil
- 1 large egg room temperature
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- ¾ cup fresh strawberries diced (frozen works too, don’t thaw)
- ¾ cup fresh rhubarb diced into ¼-inch pieces (frozen works too, don’t thaw)
- 2 tablespoons coarse sugar for topping optional but recommended
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease well with cooking spray.
- Prepare your fruit by washing the strawberries and rhubarb thoroughly. Remove the strawberry stems and dice into roughly ¼-inch pieces. For the rhubarb, trim away any leaves (which are toxic) and dice the stalks into similar-sized pieces.
- Whisk together all dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate medium bowl, combine all wet ingredients – vegetable oil, egg, Greek yogurt, and vanilla extract. Whisk until smooth and no yogurt lumps remain.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula just until combined. Be careful not to overmix – a few small flour streaks are perfectly fine.
- Gently fold in the diced strawberries and rhubarb using just a few strokes to distribute evenly without crushing the fruit or overworking the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the tops with coarse sugar if using.
- Bake for 22-25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra tenderness, let your egg and yogurt come to room temperature before mixing.
- The muffin batter will be quite thick – this helps suspend the fruit pieces throughout rather than having them sink to the bottom.
- If using frozen fruit, add them to the batter while still frozen to prevent excess moisture and color bleeding.
- These muffins store well at room temperature in an airtight container for 2 days, or refrigerated for up to 5 days.
- To freeze, wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or microwave from frozen for 20-30 seconds.