Irresistible Strawberry Rhubarb Muffins with Crunchy Brown Sugar Topping
There’s nothing quite like the arrival of spring and early summer, bringing with it the vibrant, tart stalks of rhubarb. For many home bakers, this seasonal delight poses the perennial question: how best to enjoy its unique flavor? While pies and crumbles are classic choices, these **Strawberry Rhubarb Muffins** have quickly become my absolute favorite way to celebrate rhubarb season. They are light, incredibly tender, and generously studded with juicy chunks of fresh strawberries and the distinct tang of rhubarb. What truly elevates these humble muffins to something extraordinary is the irresistible, crunchy brown sugar topping, adding a layer of texture and sweetness that perfectly complements the fruit.
Muffins are a fantastic canvas for seasonal ingredients, and this recipe effortlessly combines the best of spring’s bounty. The sweetness of ripe strawberries harmonizes beautifully with the signature tartness of rhubarb, creating a balanced flavor profile that is both comforting and exciting. Think of them as a delightful fusion of breakfast treat and dessert – moist, flavorful, and just sweet enough to satisfy without being overly rich. It’s an ideal recipe for weekend breakfasts, brunch gatherings, or simply a delicious treat to enjoy with your morning coffee or tea.
A Beloved Seasonal Recipe
This particular recipe holds a special place in my heart, being one of the first I ever shared when I started my blog back in 2011. It has remained a cherished staple in my kitchen, a reliable go-to whenever fresh rhubarb makes its fleeting appearance. Over the years, I’ve refined and enhanced it, most notably by adding a hint of almond extract. This subtle addition doesn’t overpower the fruit but instead deepens and complements the flavors of both the strawberries and rhubarb, creating a more complex and aromatic muffin. If almond extract isn’t readily available or to your taste, feel free to omit it – the muffins will still be absolutely delicious!
For those who consider muffins “cake without frosting,” you’re in for a treat. These aren’t just any muffins; they’re soft, moist, and boast a delightful crumb, all crowned with that glorious crunchy brown sugar and cinnamon topping. The combination of textures – tender interior, juicy fruit, and crisp topping – makes every bite a pleasure. It’s truly a perfect way to sneak a little “dessert” into your breakfast routine, guilt-free!
Key Ingredients for Perfect Strawberry Rhubarb Muffins
Creating these delightful muffins requires a few pantry staples and, of course, fresh seasonal produce. Here’s a closer look at the components:
- All-Purpose Flour: The foundation of our muffin structure. Proper measurement is crucial for tender results – spoon and level rather than scooping directly from the bag.
- Baking Powder: Our primary leavening agent, ensuring a light and airy texture.
- Brown Sugar & Granulated Sugar: A combination of both provides depth of flavor and moisture. Granulated sugar offers sweetness and helps with browning, while brown sugar adds a subtle molasses note and keeps the muffins moist.
- Salt: Essential for balancing the sweetness and enhancing all the other flavors.
- Egg: Acts as a binder and contributes to the muffin’s structure and richness.
- Milk: Adds moisture and helps create a tender crumb. Any type of milk (whole, skim, or even a non-dairy alternative) will work.
- Vegetable Oil: Provides moisture and a tender texture without the need for butter. You can also use canola oil or another neutral-flavored oil.
- Vanilla Extract: A classic flavor enhancer that complements the fruits beautifully.
- Almond Extract: Our secret weapon! It enhances the fruity flavors, particularly the strawberries and rhubarb, giving the muffins a gourmet touch. If you don’t have it, don’t worry, the muffins will still be delicious.
- Rhubarb: The star of the show! Choose firm, brightly colored stalks. Its tartness is key to balancing the overall sweetness.
- Strawberries: The perfect sweet companion to rhubarb. Fresh, ripe strawberries are best for flavor and juiciness.
- Brown Sugar & Cinnamon (for topping): This simple topping provides a delightful crunch and warm spice that truly takes these muffins over the top.
How to Make Delicious Strawberry Rhubarb Muffins
Making these muffins is surprisingly straightforward, even for beginner bakers. The key is to avoid overmixing and to prepare your ingredients efficiently. Follow these simple steps for perfectly baked muffins every time:
- Preheat & Prep: Begin by preheating your oven to 375º F (190°C). This ensures the oven is at the correct temperature for immediate baking once your batter is ready. Line a 12-cup muffin pan with paper liners or grease the muffin cups thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the majority of the all-purpose flour (1 1/2 cups), granulated sugar, light brown sugar, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, preventing pockets of leavening or salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and almond extract (if using). Continue whisking until all liquid ingredients are well combined and smooth.
- Coat the Fruit: In a third small bowl, toss the chopped rhubarb and strawberries with the reserved 1/4 cup of flour. This light coating helps to prevent the fruit from sinking to the bottom of the muffins during baking, ensuring even distribution throughout.
- Combine Wet and Dry: Pour the whisked wet ingredients into the bowl with the dry ingredients. Using a spoon or spatula, stir just until everything is combined. It’s crucial not to overmix here; a few lumps are perfectly fine. Overmixing develops the gluten in the flour, leading to tough muffins.
- Fold in Fruit: Gently fold in the flour-coated strawberries and rhubarb until they are just evenly distributed throughout the batter. Again, be gentle to avoid crushing the fruit and overworking the batter.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for easy and consistent portioning.
- Add Topping: In a small bowl, mix together the 1/4 cup brown sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture generously over the top of each muffin. This creates that delicious, crunchy crust.
- Bake: Bake the muffins in your preheated oven for about 18-20 minutes. The exact baking time may vary slightly depending on your oven. You’ll know they’re done when a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool: Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Tips for Working with Rhubarb
Rhubarb is a fantastic ingredient, but it does have a relatively short season, typically from April to June. If you’re struggling to find it, consider visiting your local farmers’ market – they often have the freshest, most vibrant stalks. Many grocery stores will also carry it during its peak season. When selecting rhubarb, look for firm, crisp stalks that are red or pinkish-green. Avoid any that are limp or discolored.
If fresh rhubarb isn’t available, or you want to enjoy these muffins year-round, frozen rhubarb can be a great substitute. Just be sure to thaw it first and drain any excess liquid before adding it to your batter. You might also dust it with a little extra flour to help absorb moisture. If rhubarb is simply nowhere to be found, you can still make delicious strawberry muffins by simply omitting the rhubarb or increasing the amount of strawberries, or try my dedicated Strawberry Muffin recipe.
For optimal freshness, store your baked Strawberry Rhubarb Muffins in an airtight container at room temperature for 2-3 days. If you wish to extend their shelf life, you can store them in the refrigerator for up to a week. Be sure to keep them properly sealed to prevent them from drying out.
Absolutely! Like most of my other 50+ Muffin Recipes, these Strawberry Rhubarb Muffins freeze beautifully. To freeze, allow the muffins to cool completely on a wire rack. Once fully cooled, place them in a single layer in an airtight freezer-safe bag or container. They can be stored in the freezer for up to 6 months. For a quick grab-and-go breakfast, simply thaw them on the counter for a few hours, or microwave individual muffins for 30-40 seconds until warmed through.
Rhubarb can sometimes be elusive! Often, the best places to find it are local farmers markets or through friends who grow it in their gardens. Some larger grocery stores will also carry it during its short season. If you truly cannot find any, you have a couple of options: you can either omit the rhubarb entirely and make pure strawberry muffins (perhaps increasing the strawberry quantity slightly), or consider trying my dedicated Strawberry Muffin recipe for a similar but distinct flavor experience.
More Tasty Breakfast Recipes
If you love starting your day with a delicious and homemade meal, explore some of my other favorite Breakfast Recipes. From fluffy pancakes to wholesome oatmeal bakes, there’s something for everyone:
- Lemon Pancakes
- Baked Oatmeal Cups
- Chocolate Oatmeal
- Apple Smoothie
- Strawberry Shortcake Pancakes
- Nutella Muffins
- Sausage Breakfast Sandwich
- Chocolate Chip Coffee Cake
Strawberry Rhubarb Muffins
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Ingredients
- 1 3/4 cup all-purpose flour, divided
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 whole large egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup chopped rhubarb
- 3/4 cup chopped strawberries
Topping
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
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Preheat oven to 375º F (190°C). Prepare a 12 cup muffin pan with liners or grease the cups well.
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In a large bowl, whisk together 1 1/2 cups of the flour, granulated sugar, light brown sugar, baking powder, and salt until well combined.
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In a separate bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and almond extract until smooth.
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In another bowl, toss the chopped rhubarb and strawberries with the reserved 1/4 cup of flour to lightly coat the fruit.
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Add the wet ingredients mixture to the dry ingredients mixture and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
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Gently fold in the flour-coated strawberries and rhubarb until they are evenly distributed throughout the batter.
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Divide the batter evenly among the 12 prepared muffin cups.
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In a small bowl, mix together the brown sugar and cinnamon for the topping. Sprinkle this mixture generously over the top of each muffin.
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Bake for approximately 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
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Remove from the oven and let cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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