How can I be sure that these are The Best Strawberry Rhubarb Muffins?  Well because everyone who tasted them said they were the best muffins they had ever had!  I owe it all to my favorite fruit combination of all time.  What’s not to love about sweet strawberries combined with tart and tangy rhubarb?  And I think the fact that rhubarb is only around for such a short time each year, makes anything you put it in that much more special.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

These Strawberry Rhubarb Muffins are so incredibly moist because of the amount of fruit that I packed into each one.  The recipe is relatively small so that when you make the muffins, the batter will look like a bunch of fruit with just a light coating of muffin batter.  But when the oven warms the fruit into soft, gooey perfection, the result is a muffin that stays incredibly moist thanks to the moisture from the fruit!  I sprinkled a bit of turbinado sugar on top of each muffin because I love that it provides a subtle crunch when you take a bite.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth} You can make The Best Strawberry Rhubarb Muffins in one bowl and have the batter ready to go in about 5 minutes!  Ok, maybe a little longer since you have to chop the strawberries and rhubarb, but literally, these could be a special breakfast treat that you could make any morning of the summer.  Once rhubarb is no longer available, substitute blueberries, blackberries or peaches.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 15 muffins

The Best Strawberry Rhubarb Muffins: incredibly moist, cake-like muffins bursting with soft, gooey berries and rhubarb


  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup chopped rhubarb
  • 3/4 cup chopped strawberries
  • turbinado (raw) sugar for topping


  1. Preheat oven to 400 degrees and grease or line muffin pan with liners.
  2. In a medium bowl, combine flour, sugar, salt and baking powder and set aside.
  3. In a large bowl, mix oil, egg, milk and vanilla by hand or with a mixer until well blended.
  4. Add dry ingredients and mix until well incorporated.
  5. Fold in strawberries and rhubarb.
  6. Fill muffin cups 1/2-2/3 full of batter and sprinkle tops with turbinado sugar.
  7. Bake ~20 minutes or until toothpick inserted into muffin comes out clean.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

Print Friendly, PDF & Email
Did you like this? Share it:

You may also like:

Magical chocolate malt cookies recipe
Turtle Snowball Cookies
Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce Recipe and a review of Mandarano Balsa...

28 Comments ( Reply )

  1. Luv What You Do
    Jun 10, 2013 @ 7:40 am

    Wow, those look fantastic! I have never made strawberry rhubarb bread or muffins but I do love that combination. Perfect for a summer morning!


  2. sally @ sallys baking addiction
    Jun 10, 2013 @ 10:56 am

    I love it when taste testers and loved ones tell you that what you made is the best!! It’s such a lovely compliment to receive. And I gotta tell ya, Mercedes – these look heavenly! I haven’t made strawberry rhubarb muffins in years (it’s been WAY too long). And I have to fix that. 🙂 Thanks for sharing these!


  3. emily (a nutritionist eats)
    Jun 10, 2013 @ 1:33 pm

    Such a great combination! These look perfect!


  4. Laura (Tutti Dolci)
    Jun 10, 2013 @ 7:23 pm

    I love anything with strawberry and rhubarb! These are the prettiest muffins!


  5. Jessica@AKitchenAddiction
    Jun 10, 2013 @ 9:13 pm

    Strawberry rhubarb is my favorite fruit combination! I have to try these!


  6. Sandi
    Jun 22, 2013 @ 6:52 pm

    I just made these. They are delicious. Just as I was typing this my mom tried one and said “these are so good!” I used just 1/2 a cup of sugar and olive oil because I was out of canola. Thank you for the wonderful recipe!


    • Mercedes
      Jun 25, 2013 @ 2:42 pm

      I am so glad that you enjoyed the muffins as much as I did Sandi! Thanks for letting me know!


  7. Meg S.
    Jun 25, 2013 @ 10:45 pm

    These are amazing! I just baked them tonight, and decided to double the recipe based upon the other reviews. I’ve never had rhubarb before, but it was an item that came in our CSA share this past week. So glad that when I did an internet search for recipes, yours came up!


    • Mercedes
      Jun 27, 2013 @ 8:45 am

      Hi Meg! I am so happy to hear that you found these muffins as delicious as I did! Thanks for stopping by and sharing your feedback from the recipe!


  8. Margaret
    Jun 26, 2013 @ 8:04 pm

    Muffins are awesome! Doubled the recipe and put some in the deep freeze. Reduced the sugar. Was looking for a good muffin recipe to use with my strawberries and rhubarb. This recipe is a keeper! I combined white and brown (wheat) flour using 3 to 1 ratio.


    • Mercedes
      Jun 27, 2013 @ 9:06 am

      Thank you for your feedback about the recipe Margaret! I am so glad to hear that you love these muffins as much as I do! Great idea incorporating whole wheat flour as well!


  9. calafea
    Jul 28, 2013 @ 8:36 pm

    Just ate one of these warm from the oven.. oh my, amazing! Tender, not too sweet, lots of yummy fruit. Definitely a keeper!


    • Mercedes
      Jul 31, 2013 @ 8:59 am

      I’m so glad that you liked the muffins! Thanks for the comment!


  10. Bethany
    Aug 04, 2013 @ 9:11 am

    My family has found nirvana with these! They melt in your mouth and are crazy easy to make. I made a double batch for my 4 kids and husband just now and they were gone in a blink…”double-double” next time for sure!


    • Mercedes
      Aug 13, 2013 @ 3:22 pm

      I am so glad that you love the muffins as much as I do Bethany!


  11. Dianne
    Sep 03, 2013 @ 4:22 pm

    So disappointed…these muffins looked so good. I didn’t realized until the day after I used corn starch instead of baking powder. Making jam at the same time and I had the corn starch out to thicken my jam:( Will try again later.


    • Mercedes
      Sep 03, 2013 @ 8:33 pm

      Oh no! I hope that you will try these muffins again using the correct ingredients Dianne! They really are amazing. I hope that your jam turned out well at least :).


  12. Michelle
    May 12, 2014 @ 10:39 am

    I just made these today to use up lots of strawberries we had. I swapped whole wheat flour and coconut sugar but other than that I followed exactly. My batter was really thick and it only made 8 muffins, not 15. They taste great! I am just wondering if you have any tips for making my batter stretch out to the full 15 muffins? Thanks!


    • Mercedes
      May 12, 2014 @ 7:53 pm

      Hi Michelle! Great ingredient swaps, but only 8 muffins? How full did you fill your muffin pan? I generally fill each cavity about 2/3 full with batter and after the muffins raise, they fill the paper liner perfectly. Hopefully that helps and thanks for letting me know that you liked the muffins!


  13. Leslie Bogren
    Jun 09, 2014 @ 8:25 am

    I made theses muffins yesterday and the recipe is a keeper. i loved them!


    • Mercedes
      Jun 09, 2014 @ 8:34 am

      I am so happy that you loved the muffins as much as I do Leslie! Have a great week!


  14. Torri
    Jun 10, 2014 @ 11:49 am

    Hi Mercedes… Just wondering how fine you chopped the rhubarb? I just got some from the garden to use.. think I will make these tomorrow 🙂


    • Mercedes
      Jun 10, 2014 @ 11:55 am

      Hi Torri, I am so happy that you will be trying out the Strawberry Rhubarb Muffins! These muffins are one of the recipes I get the most positive feedback on! I cut the rhubarb stalks in half lengthwise and then just do a good chop. You probably want your pieces to end up being about 1/2-inch big. I hope that helps! The nice thing is that the rhubarb softens as it cooks so much that even if your pieces are slightly larger, you won’t be able to tell after the muffins are baked! Please let me know how you liked the muffins and have fun baking!


  15. Kim CT
    Jun 01, 2015 @ 5:24 pm

    Thank you for sharing this recipe – these muffins are so easy to make and are so moist and delicious! I followed your recipe to the “T” and they were perfect! I checked them for doneness at 15 minutes and the toothpick came out clean. But, I might leave them in for 2 more minutes next time to get them a tad bit browner. I am also going to try this recipe using leftover blueberries from last year.

    Thank you and happy baking!


    • Mercedes
      Jul 01, 2015 @ 9:08 am

      I’m so glad that you like these muffins as well as I do Kim! The recipe is so versatile that you can continue to make them all summer long with whatever fruit is in season! Have a great 4th of July weekend!


  16. Amy
    Jul 14, 2015 @ 1:52 pm

    I was going to make these muffins tonight, but was wondering if I have to cook the rhubarb first ? and then add them in with the batter and strawberries and then bake muffins in oven..thanks.


    • Mercedes
      Jul 14, 2015 @ 2:46 pm

      Hi Amy! No need to cook the rhubarb before adding it to the batter. The raw rhubarb and strawberries will cook as the muffins bake. Enjoy!


 Leave a Reply