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Strawberry Rhubarb Muffins – Soft and Fluffy

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Strawberry Rhubarb Muffins are soft, fluffy, and filled with sweet strawberries and tart rhubarb. These bakery-style muffins are moist, tender, and perfect for breakfast, brunch, or a seasonal snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted (or vegetable oil)
  • 2 large eggs
  • 1/2 cup plain yogurt or buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • 1 cup fresh rhubarb, diced
  • 1 tablespoon flour (optional, for tossing fruit)
  • Coarse sugar or streusel topping (optional)

Instructions

  1. Preheat oven to 400°F and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk sugar and melted butter until smooth. Add eggs one at a time, mixing well after each addition. Stir in yogurt and vanilla.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gradually add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
  5. If needed, toss diced strawberries and rhubarb with 1 tablespoon flour, then gently fold into the batter.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar or streusel if desired.
  7. Bake at 400°F for 5 minutes, then reduce temperature to 350°F and bake for 12–15 minutes more, until a toothpick inserted comes out clean.
  8. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Do not overmix to keep muffins soft and tender.
  • Measure flour correctly by spooning and leveling.
  • Start baking at a higher temperature for taller muffin tops.
  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze individually wrapped muffins for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/strawberry-rhubarb-muffins/