3 Strawberry Rhubarb Muffins with Brown Sugar Topping

Strawberry Rhubarb Muffins

Our fantastic local, June strawberries are here at our farmer’s market, as is rhubarb!  You know what they say, what grows together goes together.  I just love the combination of strawberries with rhubarb, from jam to sauce for waffles or pancakes, to pie, crisp or cobbler!  Then, of course, who wouldn’t want a stash of muffins in the freezer?  I tend to make a double batch of most muffins for that very reason.

Strawberry Rhubarb Muffins

Makes Approximately 15 Muffins

For the Batter:

2 ¾ cups unbleached flour or 2 cups unbleached & ¾ cup wholewheat
1 ¼ cups brown sugar, packed
1 ¼ tsp. baking soda
½ tsp. salt
½ cup unsalted butter, melted & cooled a bit
1 large egg
1 cup buttermilk, well shaken
1 ¼ cups chopped rhubarb, approximately ½ “ pieces
¾ cup chopped strawberries, approximately ½” pieces
For the Topping:

½ cup brown sugar, packed
½ tsp. cinnamon

30 muffin liners (I like the baking parchment ones), or spray your muffin pan with non-stick cooking spray.

Preheat the oven to 350 F.

Combine the topping ingredients and set aside.

Combine the first 4 dry ingredients in a medium bowl.  Whisk the egg then add the remaining ingredients in a large bowl.  Add the dry ingredients to the wet ingredients.  Fold together just until barely combined, fold in the rhubarb and strawberries; place the batter into muffin pans (I recommend using an ice-cream scoop for this).   Place a small amount of the topping on top of each muffin; place in the oven and bake for 25 – 30 minutes or until a wooden skewer placed in the centre of a muffin in the middle of the pan comes out clean.  Remove to a baking rack to cool.  One of the things I like to do is gently tip the muffins on their sides in the pan to allow the steam to escape.

Serve muffins warm.  Freeze any leftovers for a future treat!



  1. These muffins were served to my B&B guests yesterday and received great accolades. They have the sublime flavour combination and are so moist that butter isn’t required. I will definitely use this recipe often. Thanks, Phyllis!

    • I am delighted to hear that your guests liked them so much…this is why I share recipes that I’ve made a lot and enjoy so much, in the hope that others will also really like them. So I am very happy they did! And they won’t forget the Brentwood Lighthouse B & B’s hospitality!

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