Strawberry Rhubarb Muffins

My grandmother grew rhubarb in that corner of her garden where the shade met the sun, and I'd watch the red stalks get taller every summer visit. She insisted that strawberries were rhubarb's only worthy partner, something I didn't understand until I bit into my first warm muffin fresh from her oven. The way the sweet berries balance that distinctive tang still feels like magic every time I recreate it. Now I find myself standing over the produce section each spring, grabbing those crimson stalks without even thinking about it.

Last June my neighbor called me over at 7am because she'd impulsively bought rhubarb at the farmers market and had no idea what to do with it. We made these muffins in our pajamas, drinking too much coffee and laughing through the whole process. Her family ate the entire batch before they even cooled completely, and now she texts me every spring asking if it's rhubarb season yet.

Ingredients

• 2 cups all-purpose flour: The structure holding everything together, dont pack it down when measuring
• 1 cup granulated sugar: Just enough sweetness to let the fruit shine without overpowering that lovely rhubarb tang
• 1 1/2 tsp baking powder: Gives these their lift, make sure its fresh
• 1/2 tsp baking soda: Works with the buttermilk for extra tenderness
• 1/2 tsp salt: Enhances all the flavors and balances the sweetness
• 2 large eggs: Room temperature eggs incorporate better into the batter
• 1/2 cup unsalted butter, melted and cooled: Melted butter makes these exceptionally moist without the creaming step
• 1/2 cup buttermilk: The secret ingredient for that tender crumb and subtle tang
• 1 tsp pure vanilla extract: Always use the real stuff, it makes a difference you can taste
• 1 cup fresh strawberries, hulled and diced: Cut them into small pieces so they distribute evenly throughout
• 1 cup fresh rhubarb, diced: Keep pieces about the same size as strawberries for consistent baking
• 2 tbsp coarse sugar: Optional but worth it for that bakery style crunch on top

Instructions

Get your oven ready:

Preheat to 375°F and line your muffin tin while the oven warms up

Mix the dry ingredients:

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined

Whisk the wet ingredients:

Beat eggs in a separate bowl, then stir in melted butter, buttermilk, and vanilla until smooth

Combine gently:

Pour wet into dry and fold until just barely mixed, some flour streaks should remain

Add the fruit:

Fold in strawberries and rhubarb with just a few turns to distribute evenly

Fill the tins:

Divide batter among 12 cups, filling each about three quarters full

Add the crunch:

Sprinkle coarse sugar over the tops for that beautiful bakery finish

Bake to golden:

Bake 22 to 25 minutes until tops are golden and a toothpick comes out clean

Cool briefly:

Let them rest 5 minutes in the pan, then move to a wire rack

Save

These became my go-to contribution for every brunch invitation after my friend asked me to bring something for her mothers 60th birthday celebration. Her mom took one bite, closed her eyes, and said it tasted exactly like the muffins her own mother used to make. Sometimes food really does transport us somewhere else entirely.

Making Them Ahead

I learned that you can mix the dry and wet ingredients separately the night before and keep them refrigerated. In the morning just combine them, fold in the fruit, and bake. This discovery transformed my weekend hosting game completely.

Fruit Variations

Rhubarb pairs beautifully with other fruits too. Ive tried it with blueberries when strawberries arent in season, and peaches work surprisingly well. That sweet-tart balance is what youre after, so trust your instincts and taste as you go.

Storage Secrets

These stay incredibly moist for three days at room temperature when wrapped tightly, though they rarely last that long in my house. For longer storage, freeze them individually wrapped and reheat in the oven for that just-baked taste.

• Freeze extras within 24 hours for the best texture
• Reheat frozen muffins at 350°F for 10 minutes
• Never refrigerate them or theyll dry out quickly

Save

Theres something about pulling a warm muffin apart and seeing those jewel-toned fruit pieces steaming in the center that makes the whole house feel cozier. Hope these bring some joy to your kitchen too.

Recipe FAQs

→ Can I use frozen strawberries and rhubarb?

Yes, frozen strawberries and rhubarb can be used without thawing to retain texture and moisture during baking.

→ What’s the best way to prevent overmixing the batter?

Mix the wet and dry ingredients just until combined and fold in the fruit gently to avoid tough muffins.

→ Can I substitute yogurt for buttermilk?

Plain yogurt works well as a buttermilk substitute, adding moisture and a slight tang to the muffins.

→ How do I get a crunchy sugar topping?

Sprinkle coarse sugar over the batter before baking to create a sweet, crunchy crust on top.

→ How should I store these muffins?

Store muffins in an airtight container at room temperature for up to two days, or freeze for longer freshness.