Strawberry Rhubarb Muffins are soft, fluffy and moist. They are golden on the outside and packed full of delicious strawberry flavor on the inside.
I am counting down the days until I can go strawberry picking. Unfortunately there aren't any strawberry farms in my area so I drive to Manitoba, Canada every year to pick. Fresh picked strawberries are sweet, juicy and way better than any strawberries I can buy at the local stores. I have to admit I often pick way too many strawberries and then I am left scrambling to find recipes to use up some of those extra berries. Strawberry Rhubarb Muffins is the perfect recipe to use up some of those extra berries. The fresh strawberries add a touch of sweetness to the muffins and the tartness of the rhubarb create the perfect balance. With no added butter or oil, Strawberry Rhubarb Muffins are a healthy snack at any time of day. If you are looking for other healthy muffin recipes try my Healthy Banana Muffins.
Ingredients
- Strawberries and Rhubarb - Adds both a sweet and tart flavor to the muffins.
- Milk - I used 0% skim milk for this recipe.
- Lemon Juice - Mixed with the milk to create a buttermilk.
- All-purpose Flour - I used all-purpose flour for this recipe. I have not tried this recipe using any other type of flour.
- Baking Soda - Helps the muffins to rise.
- Baking Powder - Gives the muffins a cake like texture.
- Salt - Brings out the flavor of the other ingredients.
- Coconut Sugar - Adds some sweetness to the muffins.
- Greek Yogurt - I used 0% no sugar added.
- Eggs - Helps to bind the ingredients together.
- Vanilla - Adds some flavor.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
Dice strawberries and rhubarb into small pieces. Set aside.
Mix together milk and lemon juice. Set aside.
In a medium size bowl, add flour, baking soda, baking powder and salt. Whisk to combine.
In a large bowl, add coconut sugar, Greek yogurt, eggs, vanilla and the milk mixture. Whisk to combine.
Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
Add diced strawberries and rhubarb. Use a spatula to fold in the strawberries and rhubarb.
Using a cookie scoop, divide batter evenly into prepared muffin pan. Optional: place thinly sliced strawberries on top of the batter.
Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely. Makes 12 muffins.
Hint: Do not overmix the batter. Overmixing the batter will cause the muffins to be dense.
Substitutions
- Skim Milk - I used skim milk in this recipe. You can substitute the skim milk for any other type of milk.
- Strawberries - I used fresh strawberries for this recipe. You can substitute frozen strawberries but be sure to completely thaw the berries before adding them to the batter because the berries will create a lot of liquid as they thaw. Drain the liquid before adding them to the batter.
- Coconut Sugar - Any other type of granulated sugar can be substituted for the coconut sugar.
- Greek Yogurt - I used 0%, no sugar added Greek yogurt. You can substitute with 2% or higher or varieties with added sugar. Keep in mind the muffins will be sweeter if you choose a Greek yogurt with added sugars.
Equipment
Silicone Muffin Pan - I used a silicone muffin pan for this recipe because it makes it super easy to pop the muffins out of the pan. You can use a metal non-stick muffin pan but be sure to grease it liberally as the muffins tend to stick.
Cookie Scoop - I used a cookie scoop to divide the batter into the muffin pan. If you do not have a cookie scoop, feel free to use a large spoon.
Storage
Strawberry Rhubarb Muffins can be stored at room temperature in an airtight container or bag for up three days.
Strawberry Rhubarb Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw muffins at room temperature when ready to eat.
Top tip
Do not use muffin liners in the pan! This recipe has very little fat in it so the muffins will easily stick to the liners. I have tried greasing the liners but I find it easier to just grease the pan with some olive oil cooking spray.
FAQ
You have overbaked the muffins. Do not overbake the muffins or they will be dry. Strawberry Rhubarb Muffins only need to be baked until a toothpick inserted into the center of a muffin comes out clean. As oven temperatures vary, I recommend checking the muffins at 16 minutes.
Yes! You can substitute frozen strawberries in this recipe. Be sure to read the substitution section above for some helpful tips.
Related
Looking for other recipes like this? Try these:
Recipe
Strawberry Rhubarb Muffins
Ingredients
- 1 cup strawberries about 6-8 medium size strawberries
- ½ cup rhubarb about 1 medium stalk of rhubarb
- ¾ cup skim milk
- 2 teaspoons lemon juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup coconut sugar
- ⅓ cup Greek Yogurt 0%, no sugar added
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- Dice strawberries and rhubarb into small pieces. Set aside.
- Mix together milk and lemon juice. Set aside.
- In a medium size bowl, add flour, baking soda, baking powder and salt. Whisk to combine.
- In a large bowl, add coconut sugar, Greek yogurt, eggs, vanilla and the milk mixture. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
- Add diced strawberries and rhubarb. Use a spatula to fold in the strawberries and rhubarb.
- Using a cookie scoop, divide batter evenly into prepared muffin pan. Optional: place thinly sliced strawberries on top of the batter.
- Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely. Makes 12 muffins.
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