Strawberry Rhubarb Muffins are the perfect sweet-tart treat for spring and summer! Each soft, buttery muffin is packed with fresh strawberries and rhubarb, then topped with a golden crumb topping you will want to sprinkle on everything. If you’ve got an abundance of rhubarb (garden growers, you know what I mean!), put it to good use in my super soft and moist Rhubarb Cake, too. Not a fan of rhubarb? Just use extra strawberries for a delicious batch of Strawberry Crumble Muffins instead!
Ingredients & Substitutions
- Butter: Use cold butter (I prefer unsalted) for light, tender muffins. Cold butter creates steam pockets as it bakes, giving the muffins a soft, flaky texture and better rise. If using salted butter, reduce the added salt slightly.
- Sugar: Granulated sugar adds sweetness and helps the muffins bake up with a golden-brown top.
- Buttermilk: Buttermilk adds a rich, tangy flavor and makes the muffins extra moist and fluffy. No buttermilk? You can easily make your own at home.
- Strawberries: Look for fresh, not overly ripe strawberries for these muffins. They hold their shape during baking.
- Rhubarb: You will need about 1 cup of diced rhubarb for this recipe. Fresh rhubarb works best; just trim the ends and slice it into small pieces so it bakes evenly.
- Crumble Topping: This easy crumble topping is made with flour, light brown sugar, salt, and melted butter for a sweet, buttery crunch. It bakes up golden and crisp, adding the perfect texture to every soft, fluffy muffin. I use the same topping in my Raspberry Cheesecake Bars, which you may want to try next!
How to Choose Rhubarb for Baking
Experts say to pick fresh, crisp rhubarb stalks without blemishes and smaller leaves. But honestly, you don’t need perfect stalks! Even rhubarb with big leaves, blemishes, or split ends works great; just trim off the ends. Whether your stalks are big or small, they’ll add delicious flavor to your strawberry rhubarb muffins (like my Rhubarb Streusel Muffins) and other desserts.
Can I Use Frozen Strawberries or Rhubarb In Strawberry Rhubarb Muffins?
Yes, you can use frozen strawberries and frozen rhubarb to make these muffins! Just don’t thaw them before adding them to the batter because that can make your muffins wet and mushy. Instead, you can toss the frozen fruit with a little flour before folding it in; this helps keep the muffins from getting too soggy. Using frozen fruit might mean you need to bake the muffins a few minutes longer. Check if they’re done by sticking a toothpick in the middle; it should come out clean or with a few crumbs.
Can I Make Strawberry Rhubarb Muffins Without Buttermilk?
Yes, you can make these muffins without buttermilk! If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to thicken, then use it as a buttermilk substitute. This helps keep your muffins moist and tender, just like with real buttermilk.
How To Store Strawberry Rhubarb Muffins
Once cooled completely, store your strawberry rhubarb muffins in an airtight container at room temperature for 2 to 3 days to keep them fresh.
How to Freeze Strawberry Rhubarb Muffins
To freeze, let the muffins cool completely. Wrap each muffin tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen strawberry rhubarb muffins stay fresh for up to 3 months. When ready to eat, thaw at room temperature or warm in the microwave or oven.
Strawberry Rhubarb Muffins
Ingredients
Muffins
- ½ cup (1 stick / 113 g) unsalted butter, cold and cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 1 cup (166 g) fresh strawberries, diced
- 1 cup (122 g) fresh rhubarb, diced
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with liners and set aside.
- In a large bowl, add cold cubed butter, sugar, flour, baking powder, and salt. Toss to coat the butter in flour, then use your fingers to break down the butter until the mixture is crumbly.
- In a separate bowl, whisk together buttermilk and eggs. Pour into the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries and rhubarb. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each almost to the top. Set aside.
- In a medium bowl, whisk together flour, brown sugar, and salt. Drizzle in the melted butter and stir with a fork until the mixture forms coarse crumbs.
- Sprinkle the crumb topping evenly over each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These muffins are so fresh and delicious! They are a little sweet and a little tangy. I love the strawberry-rhubarb combination!
Elizabeth
I grew up picking rhubarb and tasting my grandma's desserts from it. I love rhubarb treats, and the strawberries in there are a perfect addition!
Annabelle
These muffins are super moist and flavorful! And, the crumble on top is so good!
Bella
These are so moist and flavorful. And, I love the crumble on top!
Stephanie
Even if you are not a fan of rhubarb, the strawberries in there help balance the tartness of the rhubarb. Worth a try, I would say!
