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Strawberry Rhubarb Muffin Recipe for Spring Baking

A strawberry rhubarb muffin with a bite out of it held above a small plate with two whole strawberries. Whole strawberries are scattered around the small plate and a partial picture of a plate bowl with strawberry rhubarb muffins is at the top.

Strawberry Rhubarb Muffins with Streusel Topping

Diced rhubarb and fresh strawberries create a delightful balance of sweet and tart in these Strawberry Rhubarb Muffins. Topped with a buttery, crumbly streusel, they bake up moist and tender—just like a bakery treat. Enjoy them for breakfast, brunch, or a midafternoon snack.

A strawberry rhubarb muffin on a small plate with two whole strawberries on the left. A partial picture of a plate bowl with strawberry rhubarb muffins. Whole strawberries are scattered around the small plate.

A touch of cinnamon in both the batter and the streusel enhances the fruit flavors without overpowering them. The combination of strawberry and rhubarb remains the star: bright, slightly tangy fruit pieces baked into a tender muffin topped with a crisp streusel. These are crowd-pleasers—perfect for using extra rhubarb from the garden.

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Step-by-Step Photos for How to Make Strawberry Rhubarb Muffins

14-photo picture collage of step-by-step photos for how to make strawberry rhubarb muffins

A strawberry rhubarb muffin with the paper liner peeled halfway off held above a cooling rack with strawberry rhubarb muffins.Frequently Asked Questions about Making Strawberry Rhubarb Muffins

Can I use frozen rhubarb and strawberries?

Fresh fruit is preferred for this recipe because frozen fruit releases more liquid, which can affect the batter. If you must use frozen fruit, thaw and drain it well, reduce the milk to 1/2 cup, and toss the fruit in the dry ingredients before folding into the batter to help prevent sogginess.

Do I need to coat the rhubarb and strawberries with the dry ingredients?

Yes. Tossing the fruit in the dry mixture helps absorb surface moisture and keeps the fruit from sinking to the bottom of the muffins.

Can I use whole wheat flour?

Using all whole wheat flour will produce denser muffins. For a lighter texture, substitute half of the all-purpose flour with whole wheat flour.

A half of strawberry rhubarb muffin in a peeled paper liner on a small plate with a hand breaking off a piece of muffin. Whole strawberries are scattered around the small plate. In the upper right corner is a plate bowl of strawberry rhubarb muffins.

Will gluten-free flour work?

Yes. Replace the all-purpose flour with a reliable 1:1 gluten-free flour blend for a gluten-free version.

Can I freeze these muffins?

Absolutely. Cool the muffins completely, then store them in an airtight container or freezer bag for up to two months. Thaw at room temperature or warm briefly before serving.

Two-photo Pinterest picture of strawberry rhubarb muffins with the text of the title in the middle, separating the two photos.Baker’s Tools for Strawberry Rhubarb Muffins:

  • Muffin Liners
  • Cooking Spray
  • Muffin Pan
  • Strawberry Slicer
  • Muffin Scoop
  • Cupcake/Muffin Container

Pinterest picture of strawberry rhubarb muffins with the text of the ingredients at the bottom and the text of the title above the ingredients list.

Strawberry Rhubarb Recipes You’ve Gotta Try!

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Strawberry Rhubarb Crumble PieStrawberry Rhubarb Crumble Pie
Strawberry Rhubarb Muffins
 
Recipe Type: Muffin/Quick Bread
Author: Maria, adapted from The Busy Baker
Prep time:
Cook time:
Total time:
Serves: 12
Topped with a crumbly streusel, these moist and tender Strawberry Rhubarb Muffins taste like they come from a specialty bakery shop.
Ingredients
  • For the Muffins:
  • 2 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups diced strawberries
  • 1 1/2 cups diced rhubarb
  • 3/4 cup milk
  • 1/2 cup canola or vegetable oil
  • 2 eggs
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 4 tbsp cold butter
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
  3. Whisk together the flour, baking powder, salt, sugar, and cinnamon in a large bowl.
  4. Add the diced rhubarb and strawberries to the dry mixture and toss to coat.
  5. In a separate bowl, whisk the milk, oil, and eggs together.
  6. Pour the wet ingredients into the dry ingredients and stir until the batter is moistened and combined.
  7. Make the streusel by combining the flour, sugar, baking powder, and cinnamon, then cutting in the cold butter with a fork until the mixture is crumbly.
  8. Scoop the batter evenly into the prepared muffin tin and sprinkle the streusel over each muffin.
  9. Bake at 350°F for about 20 minutes, or until a toothpick inserted into the center comes out clean and the streusel is lightly golden.
  10. Allow muffins to cool slightly before serving. Enjoy!
 
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A glass 8x8 dish of rhubarb crisp with a serving taken out of a corner with a serving spoon in its place. The text Rhubarb Crisp is overlaid near the top of the photo. The text reallifedinner.com is overlaid at the bottom.Rhubarb Crisp Dessert
Berry cobbler in a ramekin dish with two spoons faded in the background. On the left side of the photo are partial pictures of two ramekins with berry cobbler. The text Single Serve Berry Cobbler is overlaid on the photo at the top right. Overlaid on the bottom right is the text reallifedinner.com.Berry Cobbler Recipe…Make it for one, two or twenty….

Pinterest picture of Strawberry Rhubarb Muffins with the text of the title at the top.

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