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strawberry rhubarb muffins on a cooling rack

Strawberry Rhubarb Muffins

  • Author: Verna
  • Prep Time: 20 Minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast & Baking, Snacks & sides,
  • Method: Bake
  • Cuisine: American

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!


Scale

Ingredients

  • 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.

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