Biting into one of these muffins is like catching the first warm breeze of spring—bright, tangy, and just sweet enough to feel indulgent. With a soft crumb and juicy fruit pockets, they strike that perfect balance between rustic charm and bakery-worthy polish.
The flavor hits you with layers: sun-ripened strawberries, tart rhubarb, and a hint of vanilla that lingers like a memory. They taste as good as our other rhubarb favorites—Rhubarb Bars With Cream Cheese and Rhubarb Crisp—only in perfectly portable form.
A little sugar on top gives them that golden crunch, making them feel both homey and refined. Whether you’re new to rhubarb or already hooked, these muffins are the gateway bake you didn’t know you needed.
Perfect For Quick Gifts!
- And let’s be honest—the taste is unforgettable: tender, tart, and sweet all in one bite.
- I first baked these for a neighbor who said she “wasn’t a rhubarb person”—she asked for seconds before I could offer.
- They’ve become my Sunday ritual; easy enough to whip up with coffee, but special enough to feel like I’m treating myself.
- Over time, I’ve added orange zest, swapped in almond flour, and even thrown in white chocolate chips—they handle every twist beautifully.
- I started bringing them to potlucks and noticed they were the first to disappear—turns out, rhubarb has more fans than you’d think.
Strawberry Rhubarb Muffins Recipe
These strawberry rhubarb muffins are sweet, slightly tart, and bursting with juicy fruit in every bite. A hint of orange and warm ginger adds depth, making them a delightful treat for breakfast or tea time. Soft, golden, and easy to make in one bowl.
Equipment
- 12-cup muffin pan
- Paper muffin liners (or cooking spray)
- Mixing bowls (large and medium)
- Electric hand mixer
- Measuring cups
- Measuring spoons
Ingredients
- ½ cup orange juice
- ½ cup melted butter
- ¼ cup brown sugar
- 1 large egg
- ½ cup white sugar
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 ½ cups finely chopped rhubarb
- ½ cup chopped fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, beat together the melted butter, orange juice, brown sugar, and egg with an electric mixer until well combined.
- Gently stir in the chopped rhubarb and strawberries. In another bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground ginger.
- Add the dry ingredients to the wet mixture and stir until just combined—avoid overmixing, as the batter will be stiff.
- Divide the batter evenly among the muffin cups, filling each nearly to the top.
- Bake for 25 to 30 minutes, or until the tops spring back when lightly touched.
- Let the muffins cool in the pan for at least 10 minutes and serve.
Notes
- Use fresh rhubarb for the best texture; if using frozen, thaw and drain excess liquid first.
- Chop rhubarb and strawberries into small, uniform pieces to ensure even baking.
- To enhance flavor, add ½ teaspoon of vanilla extract or orange zest to the wet ingredients.
| Calories | 226kcal |
| Carbohydrates | 35g |
| Fiber | 1g |
| Fat | 5g |
| Protein | 4g |
| Cholesterol | 36g |
Variations To Help You Customise This Dish!
- Crumble Topping – Add a buttery brown sugar-oat topping for extra texture and sweetness.
- Citrus Zest Boost – Mix in a teaspoon of orange or lemon zest to brighten the flavor.
- Nutty Crunch – Fold in chopped walnuts, pecans, or sliced almonds for a satisfying bite.
- Spice It Up – Swap the ginger for cinnamon or cardamom for a warmer flavor profile.
- Go Whole Grain – Replace up to 1 cup of the flour with whole wheat flour for a heartier muffin.
