Strawberry Rhubarb Muffins

perfect for a memorial day camping trip

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These strawberry rhubarb muffins with crispy, sweet streusel are a great springtime breakfast. They are the perfect balance of sweet and tart and really represent the season.  Try them this holiday weekend for a special seasonal treat.  I’m hoping they’ll be the perfect grab and go breakfast this weekend on our annual Memorial Day camping trip.


strawberry rhubarb muffins


Who doesn’t love a warm, delicious muffin for breakfast on a holiday weekend (or any weekend for that matter!).  I love them so much that we used to give each and EVERY customer at Restaurant Kelly Liken a small bag of muffins with a cute little note when they left their dinner.  The idea was that they’d still be thinking of us tomorrow morning and ultimately become a die hard fan.  In reality, I’m just a glutton for baked goods.

This basic muffin recipe is my go to everytime.  We used it daily at the restaurant and many of you enjoyed the breakfast pastries that NEVER made it until tomorrow morning (admit it! You ate them in the car on the way home!).  It’s adapted from The King Arthur Baking Company and it performs amazingly no matter what you mix into it.  I love to top the muffins with a rich crispy streusel.  Especially in this instance, the rhubarb is pretty tart, so the sweet crispy streusel really shows that rhubarb off.


strawberry rhubarb muffins


I ADORE rhubarb.  Is it a fruit?  Is it a veggie?  I don’t know for sure, but I know that it its perfectly tart and tangy.  So much so that it always needs a bit of sweet to balance it out and really enhance it’s perfect-ness.  Strawberries are a match made in baked goods heaven, but the crispy brown sugar streusel really seals the deal.  Together they are a home run.  Did I say muffins?  I meant breakfast cupcakes, oh!


strawberry rhubarb muffins


In these muffins, we celebrate spring with a perfect pairing, strawberry and rhubarb.  The streusel on top is just a bonus.  This recipe, adapted from King Arthur Flour’s basic muffin recipe, can be made countless ways by replacing the fruit with other flavors, and fruits.  Be creative, the sky is the limit!  Some of my favorites include…

  • good old fashioned blueberry with some lemon zest
  • cranberry-orange
  • oatmeal raisin
  • apple cinnamon
  • chocolate chip pecan
  • coconut and pineapple

Let me know what variations you’ve tried, I’m always up for a good muffin idea!

strawberry rhubarb muffins on a striped cloth and wooden cutting board
4 from 4 votes

Strawberry Rhubarb Streusel Muffins

Perfect for a quick on the go breakfast or an elegant brunch, these muffins are awesome anyway you make them!  Try different variations, these muffins will quickly become a weekend staple in your house

Course Breakfast, brunch
Cuisine American, baked goods, seasonal
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 264 kcal
Author KellyLiken



  • 2 C All Purpose Flour
  • 1/2 C Sugar
  • 1/2 t Salt
  • 1 T Baking Powder
  • 1 C Milk
  • 1/4 C Vegetable Oil
  • 2 Large Eggs
  • 1 t Vanilla Extract
  • 3/4 C Strawberries chopped
  • 3/4 C Rhubarb chopped


  • 1/2 C All Purpose Flour
  • 1/2 C Brown Sugar packed
  • 1/4 C Cold Butter
  • 1/2 t Cinnamon


  1. Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.

  2. In medium bowl, stir 1/4 cup flour, the brown sugar and cinnamon until mixed. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.

  3. Blend together the dry ingredients.

  4. Beat the liquid ingredients together — milk, oil or butter, eggs, and vanilla — until light and frothy.

  5. Pour the wet ingredients into the dry ingredients. Take a fork or whisk and blend the two briefly — about 20 seconds should do it. Do not over mix, it's ok to leave some lumps.

  6. Gently fold in the strawberries and rhubarb.

  7. Fill the cups of the muffin pan two-thirds to three-quarters full.  Sprinkle with the streusel.

  8. Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.

Nutrition Facts
Strawberry Rhubarb Streusel Muffins
Amount Per Serving
Calories 264 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 39mg13%
Sodium 154mg7%
Potassium 213mg6%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 200IU4%
Vitamin C 5.9mg7%
Calcium 91mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Gary Poole

Love this, brings back memories of my childhood.



    Me too! My grandpa always grew tons of rhubarb in his garden.


Susan Proffitt

muffins should have their own food group! I’d love to receive your posts, blog, etc.



    i agree!! I’ll add your email to the list. Thanks for the support.


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Kelly Liken, one of Colorado’s most promising and influential young chefs, was born and raised in Pittsburgh, Pennsylvania. Her mother was an outstanding cook, constantly exploring new recipes and seeking out fresh products at the local farmers market, which led Kelly to develop her love for cooking in high school. Read More