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Delightful Strawberry Rhubarb Muffins

Tasty and moist, these easy to make strawberry rhubarb muffins are the perfect combination of sweet and sour flavors, making them a delightful dessert treat.

Strawberry rhubarb muffins in a muffin tin next to strawberries and cut pieces of rhubarb.

Strawberry Rhubarb Muffin Recipe

Growing my own rhubarb in the backyard means that it is by default the main ingredient of my baking at this time of the year. In addition to freezing the rhubarb stalks for later use and giving them away to neighbours and friends, there is plenty of baking happening. These strawberry rhubarb muffins make for a sweeter option over the classic rhubarb muffin recipe.

close up image of strawberries and cut rhubarb in front of freshly baked muffins

Adding the strawberries gives them a natural sweetness that pairs perfectly with the tart taste of the rhubarb. Although including the chopped walnuts is entirely optional, it gives the muffins a nice crunchy texture. The muffins also do freeze well so if you make any extra, simply place them in a air-tight, freezer safe container to save and enjoy for later.

someone holding a strawberry rhubarb muffin cut in half

Delightful Strawberry Rhubarb Muffins

Jane and Sonja
Delightful and moist, these easy recipe for making strawberry rhubarb muffins.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 267 kcal


  • 2 eggs
  • 1 cup brown sugar
  • 1 tbsp vanilla sugar
  • ½ cup vegetable oil
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 cups all purpose flour
  • ¼ tsp salt
  • 1 cup plain yogurt or sour cream
  • 3/4 cup rhubarb chopped
  • ¾ cup strawberries chopped
  • 1 tbsp granulated sugar
  • 1 tbsp chopped walnuts optional


  • Chop strawberries and rhubarb ¼” thick and sprinkle with granulated sugar. Put aside.
  • Using an electric mixer, beat eggs and brown sugar until sugar dissolves. Slowly add oil and continue beating. Then add the vanilla sugar and salt.
  • Combine remaining dry ingredients in a separate bowl.
  • Using a wooden spoon, add and combine the dry ingredients and yogurt to egg mixture alternating between the two.
  • Add rhubarb and mix just until combined.
  • Add chopped walnuts if desired and stir.
  • Pour batter in to a greased muffin tray.
  • Bake at 375F for 20 minutes or until batter is cooked through fully. Remove from oven and let muffins cool before removing from tray.


Calories: 267kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 146mgFiber: 1gSugar: 21gVitamin A: 69IUVitamin C: 6mgCalcium: 64mgIron: 1mg
Keyword dessert, muffins, rhubarb, strawberries
Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

More Tasty Recipes using Rhubarb

Love rhubarb as much as we do? Well we’ve got loads of tasty recipe options using rhubarb that are worthwhile making and enjoying, including our most popular springtime dessert, our best ever strawberry rhubarb crisp.

tray of muffins on top of a cutting board with fresh strawberries and rhubarb

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Strawberry Rhubarb muffin cut in half with text overlay.
5 from 1 vote (1 rating without comment)
Recipe Rating

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