Nut-Topped Strawberry Rhubarb Muffins Recipe photo by Taste of Home
Total Time
Prep: 25 min. Bake: 20 min.
Strawberry-rhubarb muffins might just be our favorite baked treat to celebrate the sweet-tart flavors of the late spring and summer harvest.

Updated: Apr. 24, 2024

When spring turns to summer, there are a few delicious weeks where the rhubarb and strawberry harvests overlap. During those sweet weeks, our oven is busy churning out different strawberry-rhubarb recipes left and right, and we’d be remiss if we didn’t bake a batch of our strawberry-rhubarb muffins at least once. Tender, moist, tart and sweet, these muffins are a soul-satisfying summer treat.

Strawberry-Rhubarb Muffin Ingredients

All Ingredients for Strawberry Rhubarb MuffinsTMB Studio

  • Brown sugar: Don’t sub in granulated sugar for the brown sugar. Brown sugar creates a moist, tender crumb in baked goods, whereas granulated sugar is best for crisping.
  • Cinnamon: We add a dusting of cinnamon to show off the flavors of the rhubarb and strawberries. If you like experimenting with baking, explore the other types of cinnamon to add different flavor profiles to your creations.
  • Buttermilk: No buttermilk? No problem. Try one of these buttermilk substitutes instead.
  • Strawberries: A little hack to help get out little bugs from your fresh berries is to wash your strawberries in salt water.
  • Rhubarb: Use fresh or frozen rhubarb here. If using frozen, measure the rhubarb while it’s still frozen, then thaw it completely. Drain it in a colander, but do not press out the liquid.
  • Pecans: Pecans are integral to the crunchy topping on these muffins.


Step 1: Create the batter

Two separate bowls with eggs and dry ingredientsTMB Studio

Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, oil and vanilla until well combined.

A bowl filled with wet and dry ingredientsTMB Studio

Stir the egg mixture into the flour mixture just until moistened.

Editor’s Tip: Avoid over-whisking the batter. You’ll overdevelop the gluten, which can create tough muffins. Instead, whisk just until everything is combined.

Step 2: Add the strawberries and rhubarb

A person is mixing strawberries in a bowl.TMB Studio

Fold in the strawberries and rhubarb until they’re evenly dispersed.

Step 3: Scoop the batter

A muffin tin with a cup of Strawberry Rhubarb batterTMB Studio

Line a muffin tin with cupcake liners, or grease the muffin tin with baking spray. Fill the muffin tins two-thirds full with the batter.

Editor’s Tip: Keep in mind that this recipe bakes 1-1/2 dozen muffins. You’ll need two muffin tins to bake them all at the same time, or you can use one tin and bake the muffins in batches.

Step 4: Make the topping

A person putting crumbles in a muffin tinTMB Studio

In a small bowl, stir together the pecans, brown sugar and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.

Step 5: Bake

Strawberry Rhubarb Muffins on a wire rackTMB Studio

Bake the muffins until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the muffins at room temperature for five minutes. Remove the muffins from the muffin tin and onto wire racks. Serve the muffins while they’re still warm.

Recipe Variations

  • Make a streusel topping: If you’re someone who likes texture on sweets, try one of our favorite toppings: streusel. In a small bowl, whisk together 1 cup sugar, 2/3 cup all-purpose flour and 1 teaspoon cinnamon. Cut in 1/2 cup cold butter until the mixture is crumbly, then sprinkle evenly over the batter in the muffin cups. Bake the muffins using this recipe’s instructions.
  • Add baking spices: Additional fall baking spices would complement the sweet cinnamon in this recipe.
  • Switch out the fruit: Not a fan of strawberries or rhubarb? This is a great base muffin recipe to use with almost any type of fruit, like blackberries or stone fruits.

How to Store Strawberry-Rhubarb Muffins

Once the muffins have cooled completely to room temp, line an airtight container with a few sheets of paper towels, and place the muffins inside. You can leave them on your counter at room temperature for up to three days, or they can be stored in the fridge for up to five days. When you’re ready to enjoy one, re-warm a muffin in the microwave to reinvigorate the cinnamon-pecan topping.

Can I freeze strawberry-rhubarb muffins?

Yes, you can freeze strawberry-rhubarb muffins for up to three whole months! After the muffins have cooled to room temperature, place them in a freezer-safe airtight container, and store in the freezer. Thaw overnight in the fridge or at room temperature for one to two hours.

Strawberry-Rhubarb Muffins Tips

A strawberry rhubarb muffin with a bite taken out of itTMB Studio

How do I chop rhubarb for baking?

Cut off the top and bottom ends of the rhubarb (as you would with celery), then slice each rhubarb stalk in half lengthwise. From there, chop the rhubarb crosswise into small pieces. You could even toss them in a few tablespoons of all-purpose flour to absorb some of the rhubarb’s liquid during baking.

Can I use frozen strawberries?

Yes, frozen strawberries will work in this recipe. Just be sure to thaw them completely, then drain the excess water out and pat them dry with a paper towel before using.

Best Strawberry-Rhubarb Muffins

Prep Time 25 min
Cook Time 20 min
Yield 1-1/2 dozen.


  • 2-3/4 cups all-purpose flour
  • 1-1/3 cups packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped fresh strawberries
  • 3/4 cup diced fresh or frozen rhubarb
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  1. In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
  2. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 muffin: 243 calories, 10g fat (2g saturated fat), 14mg cholesterol, 155mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 3g protein.

A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania