• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cheeky Chickpea
  • Home
  • Instant Pot
  • Sign up
  • About Verna
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • All Recipes
  • Sign up
  • About
  • Contact
  • Instant Pot
  • 30 Minute Vegan Recipes
  • Breakfast & Baking
  • Desserts
  • Drinks
  • Gluten free
  • Mains
  • Salads
  • Sauces & Dressings
  • Snacks & Sides
  • Soups
  • Vegan Holiday Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • All Recipes
    • Sign up
    • About
    • Contact
    • Instant Pot
    • 30 Minute Vegan Recipes
    • Breakfast & Baking
    • Desserts
    • Drinks
    • Gluten free
    • Mains
    • Salads
    • Sauces & Dressings
    • Snacks & Sides
    • Soups
    • Vegan Holiday Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast & Baking

    Strawberry Rhubarb Muffins (Vegan)

    Updated: Jan 15, 2020 by Verna Rindler · This post may contain affiliate links · 10 Comments

    827 shares
    • Share
    • Yummly
    Jump to Recipe
    strawberry rhubarb muffins on a cooling rack

    These Delicious Strawberry Rhubarb Muffins are perfect for breakfast, brunch or a tasty snack. An easy vegan muffin recipe that’s packed with juicy fresh strawberries and rhubarb and sprinkled with a cinnamon sugar topping!

    strawberry rhubarb muffins on a cooling rack

    These muffins are sweet and tangy with a moist and tender crumb! and yes they are egg and dairy free too! and trust me know one would know the difference!

    I have beautiful ripe rhubarb in my yard right now, so I thought it was high time I veganized my rhubarb muffin recipe. And I couldn’t resist adding strawberries (I think that’s a no brainer, lol)

    Say hello to my new favourite springtime fruit muffin recipe!! Soon to be yours too, I bet!

    vegan strawberry muffins cut in half on a cutting board with butter

    What makes these Strawberry Rhubarb Muffins light, airy and moist?

    The texture of these muffins is bang on! No dry muffins here folks!! Thanks to the addition of yogurt.

    • Yogurt adds a lightness, creaminess and tang to the muffins and the acidity in the yogurt also reacts with the baking soda and creates bubbles in the batter that make your muffins light and fluffy.

    Can you freeze Rhubarb?

    • Absolutely! I like to chop or dice the fresh rhubarb (depending on recipe I will use it in later) and freeze on a parchment lined baking tray. Once frozen, I portion the rhubarb into 1 cup amounts and freeze in baggies. It will keep in the freezer for up to 1 year.

    Can you use frozen rhubarb in baking recipes?

    • Yes you can! Take out amount you need for recipe (measure while frozen), thaw and drain over a colander. You do not need to press out the excess liquid.

    Can you freeze muffins?

    • Yes you can! Once completely cool wrap muffins individually in plastic wrap and or add to a large freezer bag and freeze for up to 3 months.

    strawberry rhubarb muffin on a wooden cutting board

    How to make Strawberry Rhubarb Muffins:

    1. Preheat the oven to 375° and lightly grease a non stick 12 cup muffin pan or use cupcake liners, your choice. (I prefer all muffin recipes without cupcake liners)
    2. Prep your rhubarb and strawberries, and make the cinnamon sugar topping in a small bowl, set everything aside.
    3. Now mix all the dry ingredients in a medium mixing bowl and set aside.
    4. Next add all the wet ingredients to a large mixing bowl, and whisk to combine, adding the hot water last.
    5. Add the strawberries and rhubarb and the dry ingredients to the wet ingredients and mix until just combined. Do not over mix!
    6. Evenly divide the muffin batter between the 12 muffin cups, sprinkle each muffin with 1/2-1 tsp of the cinnamon, sugar mixture
    7. Bake for 22-25 minutes or until a toothpick inserted comes out clean. My muffins usually bake for the full 25 minutes, but ovens temperatures can vary.
    8. Cool in muffin tins for a couple of minutes and then remove muffins to a cooling rack. Serve warm with vegan butter
    9. Enjoy!!

    Muffins will keep covered on counter for up to 3 days. For full recipe ingredients and instructions see recipe card below.

    four picture collage how to make strawberry rhubarb muffins

    strawberry rhubarb muffins in a muffin tin

    Ok let's make some Strawberry Rhubarb Muffins, they're:

    moist and delicious

    full of fruit

    easy

    perfect spring and summer snack

    great breakfast or brunch idea

    kid friendly

    Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

    Here are some more tasty Vegan Breakfast and Snack Ideas for you: 

    Vegan French toast (Tofu)
    Best Home Fries Recipe (Breakfast Potatoes)
    Vegan Waffles (Healthy & Oil Free)

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    strawberry rhubarb muffins on a cooling rack

    Strawberry Rhubarb Muffins


    ★★★★★

    5 from 4 reviews

    • Author: Verna
    • Total Time: 45 minutes
    • Yield: 12 Muffins 1x
    Print Recipe
    Pin Recipe

    Description

    These Delicious Strawberry Rhubarb Muffins are perfect for breakfast, brunch or a tasty snack. An easy vegan muffin recipe that’s packed with juicy fresh strawberries and rhubarb and sprinkled with a cinnamon sugar topping!


    Ingredients

    Scale
    • 1 cup diced rhubarb, fresh or frozen
    • 1 cup chopped fresh strawberries

    Dry Ingredients:

    • 2 cups flour
    • 2 and 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon

    Wet Ingredients:

    • 1/4 cup oil, I used Grape seed oil
    • 1 cup vegan yogurt, I used Silk Cultured Coconut Yogurt, plain unsweetened
    • 2 teaspoons vanilla
    • 1/2 tablespoon apple cider vinegar
    • 1/3 cup white sugar
    • 1/3 cup brown sugar
    • zest of 1 orange
    • 1/4 cup hot water

    Cinnamon Sugar Topping:

    • 3 tablespoons white sugar
    • 1/2 teaspoon cinnamon

     


    Instructions

    How to make Strawberry Rhubarb Muffins:

    1. Preheat the oven to 375° and lightly grease a non stick 12 cup muffin pan or use cupcake liners, your choice. (I prefer all muffin recipes without cupcake liners)
    2. Prep your rhubarb and strawberries, and make the cinnamon sugar topping in a small bowl, set everything aside.
    3. Now mix all the dry ingredients in a medium mixing bowl and set aside.
    4. Next add all the wet ingredients to a large mixing bowl, and whisk to combine, adding the hot water last.
    5. Add the strawberries and rhubarb and the dry ingredients to the wet ingredients and mix until just combined. Do not over mix!
    6. Evenly divide the muffin batter between the 12 muffin cups, sprinkle each muffin with 1/2-1 tsp of the cinnamon, sugar mixture
    7. Bake for 22-25 minutes or until a toothpick inserted comes out clean. My muffins usually bake for the full 25 minutes, but ovens temperatures can vary.
    8. Cool in muffin tins for a couple of minutes and then remove muffins to a cooling rack. Serve warm with vegan butter
    9. Enjoy!!

    Muffins will keep covered on counter for up to 3 days.

    Notes

    What makes these Strawberry Rhubarb Muffins light, airy and moist?

    The texture of these muffins is bang on! No dry muffins here folks!! Thanks to the addition of yogurt.

    • Yogurt adds a lightness, creaminess and tang to the muffins and the acidity in the yogurt also reacts with the baking soda and creates bubbles in the batter that make your muffins light and fluffy.

    Can you freeze Rhubarb?

    • Absolutely! I like to chop or dice the fresh rhubarb (depending on recipe I will use it in later) and freeze on a parchment lined baking tray. Once frozen, I portion the rhubarb into 1 cup amounts and freeze in baggies. It will keep in the freezer for up to 1 year.

    Can you use frozen rhubarb in baking recipes?

    • Yes you can! Take out amount you need for recipe (measure while frozen), thaw and drain over a colander. You do not need to press out the excess liquid.

    Can you freeze muffins?

    • Yes you can! Once completely cool wrap muffins individually in plastic wrap and or add to a large freezer bag and freeze for up to 3 months.
    • Prep Time: 20 Minutes
    • Cook Time: 25 minutes
    • Category: Breakfast & Baking, Snacks & sides,
    • Method: Bake
    • Cuisine: American

    Keywords: strawberry rhubarb muffins, vegan, rhubarb muffins, moist, light, springtime,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Breakfast & Baking

    • Vegan Apple Cinnamon Pancakes
    • Blueberry Banana Smoothie
    • Strawberry Rhubarb Chia Seed Jam (No Pectin)
    • Vegan Banana Bread (Simple and Flexible)
    827 shares
    • Share
    • Yummly

    Reader Interactions

    Comments

    1. Marina

      December 09, 2022 at 7:49 pm

      I can't keep up with all the yummy recipes! yet another one I used my frozen rhubarb! Thank you Verna!

      ★★★★★

      Reply
      • Verna Rindler

        December 10, 2022 at 8:22 am

        You're so welcome! I am so happy you enjoyed the cake, It's one of my favourites 🙂

        Reply
    2. Crystal

      May 25, 2021 at 7:18 pm

      This has got to be the most perfect muffin recipe. Made a double batch of these and they came out wonderfully. Taking them to share with coworkers tomorrow and already planning to make a batch just for me!

      ★★★★★

      Reply
      • Verna

        May 25, 2021 at 7:55 pm

        Thank you so much! Thrilled you enjoyed them. You totally made my day Crystal!

        Reply
    3. Mary Jane

      May 17, 2021 at 5:10 am

      I made a batch to bring to work and even my bosses picky daughter loved them! I didn’t have vegan yogurt so I just subbed for an equal amount of full fat canned coconut milk and it still turned out perfectly! Will definitely make again (like… probably tonight 😹)

      ★★★★★

      Reply
      • Verna

        May 17, 2021 at 6:01 am

        Sounds awesome Mary Jane! Thrilled everyone enjoyed them. Good to know they work with coconut milk. Happy day to you!!

        Reply
    4. Anita

      May 10, 2021 at 5:19 am

      What can I use instead of the yogurt and how much?

      Reply
      • Verna

        May 10, 2021 at 6:01 am

        Hi Anita, you could try subbing 1/4 cup apple sauce 3/4 cup plant milk. Enjoy!

        Reply
    5. Kathy

      May 15, 2020 at 11:49 pm

      Really easy and delicious. I used 3/4 cup coconut milk in place of yogurt. Will definitely use this recipe again. Thank you.

      ★★★★★

      Reply
      • Verna

        May 16, 2020 at 2:24 am

        So glad to hear you enjoyed the muffins. Thanks so much for your comment Kathy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

    More about me →

    • Mail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Categories

    Popular Posts

    • The Best Vegan Chocolate Fudge Cake
    • Best Vegan Meatballs! (Impossible Burger)
    • 5 Minute Vegan Ramen (Instant Noodles)
    • Ultimate Vegan Chili Recipe
    • Best Vegan Meatloaf Recipe! (Impossible Burger)
    • Sweet and Spicy Chili Garlic Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Nutritional Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact
    • Affiliate and Photo Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 The Cheeky Chickpea