My rhubarb plant surprised me this year. A chunk broken off my sister-in-law’s “weed” after it had met the garbage can last year, transferred from said garbage can to a bucket on my front step to (several days later) my actual garden, then transplanted this year when the garden was re-vamped, this is one hardy plant.
It was in such bad shape that Carl wasn’t actually confident that he’d planted it right side up, so the fact that it not only recovered but is actually thriving is testament to the crazy resilience of rhubarb. If I eat it by the boatload will I become equally resilient? If so, all the other so called “superfoods” better step aside and content themselves with being called “ok foods”, because nothing could match that bounce-back-ability.
Of course, when one has rhubarb, one must make rhubarb apple crumble and rhubarb scones (done and done) and then use the last bit that escaped the freezer bags to make muffins!
After making Cinnamon Rhubarb Muffins (yum), I still had some rhubarb left and, after enjoying rhubarb muffins with a streusel topping at my mom’s house this summer, Kristopher has been asking with every muffin placed before him, “Is this a sugary rhubarb one?!” Well, I quickly had enough of that crestfallen little face, and really, now I wanted streusel on my every muffin (obviously) so I made those delicious muffins myself, with a few little tweaks (less sugar, the addition of whole wheat flour and yogurt, strawberries, and a little more streusel… :)).
I made some with streusel and some without, thinking, in a moment of temporary insanity, that sometimes I might want a muffin without the extra topping. HA. Someone knock me over the head next time I think such crazy thoughts that go against the very fibre of my being. While they are perfectly delicious Strawberry Rhubarb Muffins, and less messy, one can never have too much streusel topping. Judging by the popularity of the Best Ever Banana Muffins, I think a lot of you agree.
These are actually very similar to the Strawberry Rhubarb Muffins I usually make, but the topping is taken up a notch, there’s no butter in these, and the almond flavouring in the original ones makes for a whole different experience, so if you have enough rhubarb you’ll have to try both and choose a favourite…because I just can’t decide :)
- 1 cup chopped rhubarb (fresh or frozen - if frozen, do not thaw first)
- 1 cup chopped strawberries
- 1 Tbsp all purpose flour
- 1½ cups all purpose flour
- 1 cup whole wheat flour (all purpose can be substituted)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup packed brown sugar
- ½ cup vegetable oil
- 1 egg
- 1 cup plain low-fat yogurt or sour cream (not non-fat)
- 1 tsp vanilla
- 2 Tbsp melted butter
- ½ cup brown sugar
- ¼ cup quick cooking oats
- ½ tsp cinnamon
- Preheat oven to 375 degrees.
- In medium bowl, combine rhubarb and strawberries with the 1 Tbsp flour, tossing to distribute flour. This prevents the fruit from sinking during baking.
- In large bowl, combine remaining flours, baking soda, baking powder, and salt.
- In separate bowl, whisk together brown sugar and oil. Whisk in egg, yogurt, and vanilla. Pour over dry ingredients, sprinkle with rhubarb and strawberries and stir just until moistened. Do not overmix. Spoon into paper-lined muffin cups - 12 large or 18 medium muffins.
- Topping: Combine brown sugar, butter, oats and cinnamon. Sprinkle evenly over batter in muffin cups. Bake at 375º for 20-25 minutes or until tops are firm to the touch. Let sit in pan for 5 minutes before removing to wire rack to cool completely.
- Store in the fridge or freezer for maximum freshness - the tops will get quite soft at room temperature.
Can I use frozen strawberries?
Definitely! No need to thaw them first, just use from frozen.
I was surprised on how thick the batter was. But the muffins came out very moist and very delicious! I doubled the recipe and it made 24 large muffins. Will be saving this recipe for sure.
Sandi S Johns says
I dont know where to begin! the smells are heavenly and the taste is wonderful!! thank you for the lovely recipe!!!
So glad you enjoyed it, and so excited it’s rhubarb season again!
Is the mix supposed to be very dry? More like cookie dough? There isn’t much moisture in it.
Yes, it is drier than a typical muffin batter because the sour cream isn’t as runny as milk or oil, which are usually added. They will bake up very moist, and are easier to scoop into pans without slopping :)
This is correct. The batter will be thick. But have no fear! They’re still moist.
Where does the oatmeal come in as it is not in the instruction.
It is mixed with the other topping ingredients, sorry for the confusion! Fixed now :)
Lenore Qui says
These are absolutely delicious! I used low fat strawberry yogurt. I mad two batches so I can give some away.
I love these muffins. The taste yummy even after refrigeration. Made them 3 times in the last few weeks. Delicious.
I love this, thank you! Re-making something that close together for me always means a recipe I’m keeping :)
Looking forward to making them . Can I doubled the recipe?
Jessica Spencer says
Made these yesterday and omg they were freaking delicious! I’m going to make more today and freeze them! :)
The recipe calls for quick cooking oats….but where do you use them?
They are just in the streusel topping, which is optional :)
It does not say in the recipe to put the oatmeal in the topping
Thanks for letting me know! It’s updated now :)
Diane Lloyd says
Just made these! Best rhubarb strawberry muffins I’ve ever had!! Definitely will make again!! I used peach yogurt because I didn’t have any plain and it seemed to be ok. Also added a little almond flavoring. Delish!!!
These are fabulous!!! I’ve made them several times & am making more today. I don’t use the streusel topping & they are still so, so good. Everyone loves them! thank you :)
I don’t usually comment on recipes I try but this is amazing. I made them last night and can’t resist eating the whole muffin. I used sour cream instead and bread flour since I don’t have whole wheat but it still turned out wonderful, moist and delicious. My two teenagers loved them! This recipe is a keeper. Thanks for sharing.
Thanks for taking the time to comment! So glad you liked them :)
ANGIE lee says
Made a double batch! Switched out 1/2 cup of rhubarb for banana. Absolutely delicious. My husband was skeptical never having had rhubarb before. He has eaten 3 already.
Yay for introducing another person to the joy of rhubarb! I’ve never tried it with banana, thanks for the idea!
Just made these, they are amazing. Thanks for sharing your recipe!
These are my new favourite muffin!! Super flavourful and very moist! Definitely a five star recipe!! ⭐️⭐️⭐️⭐️⭐️
Glad you love them – thanks so much for the review!
These turned out amazing! Thanks for the recipe!
The whole family, baby and toddler included, LOVED these muffins!! :) Thanks for the recipe!
These are amazing! I used teensy wild stawberries that were growing in my rhubarb patch. These muffins are an awesome blend of slightly healthy tasting from the whole wheat flour, yet decadent from the struesel. I used milk in place of the yogurt and had no problems there.
So glad you liked them, thanks for taking the time to let me know :)
Just made those for breakfast for my guests. I picked some rhubarb from my garden ( first year’s crop), and used Epicure’s Fruit Crumble Seasoning instead of cinnamon, and Epicure’s Vanilla. OMG they are divine! Can’t wait to try some of your other recipes.
Thanks for sharing.
Stephanie @ Eat. Drink. Love. says
I want a big basket of these muffins!!