Strawberry Rhubarb Muffins

"What a wonderful way to start your morning! Add a cup of hot tea and a fruit cup and you're all set!"
photo by Redsie photo by Redsie
photo by Redsie
photo by Anonymous photo by Anonymous
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
photo by Krista Smith photo by Krista Smith
Ready In:




  • Heat oven to 400 degrees.
  • Mix flour, baking powder, sugar, and salt in a large bowl.
  • Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
  • Fold in rhubarb and sliced strawberries.
  • Fill paper lined muffin tins 2/3 full with batter.
  • Press a strawberry half gently into top of each muffin.
  • Sprinkle tops generously with sugar.
  • Bake until golden, about 20- 25 minutes.
  • Cool before serving.

Questions & Replies

  1. what does it mean to mince the rhubarb
  2. I made these muffins and while they were tasty, they were very dry. The second day they were even drier. What would make the muffins that dry. I followed the recipe exactly including cook time.


  1. Made these for Easter morning (with the leftover fruits for a pie). These were very easy to make. I took a hint from ksparker's advice and coated the strawberries and rhubarb in 1/8 cup of sugar before mixing it into the mix. No tartness here. :) Thanks for this delightful recipe to unberry ourselves. :)
  2. I used frozen strawberries instead of the fresh and they were marvelous. Great recipe!
  3. I made these for the church Easter breakfast. These were very easy to make. For fun I baked some in my scone pan. They tasted more like a biscuit then a muffin. I like more of a moist cinnamon flavor with rhubarb. Overall tasty but I will work on the sugar and spice next time.
  4. YUMMY! Everything and more....moist, flavorful! I doubled the batch and made jumbo muffins. THANKS!
  5. this was super good! we took the muffins camping... and they din't even last 2 out of 5 days!


  1. Really good, moist and flavorful. I added 2 tablespoons of Ground flax seeds, buttermilk instead of milk, and a hint of almond extract. I used frozen fruit too. It all came together nicely. Will definitely make again.



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