The moment the first baskets of strawberries and bundles of rhubarb appear at the local farmer’s market, I know it’s time to make my favorite springtime bake—Strawberry Rhubarb Yogurt Muffins. This recipe is more than just a delightful snack or breakfast treat—it’s a reflection of everything I love about early summer.

As a child, my grandmother would always greet the season with her strawberry-rhubarb pie, and while I adored her flaky crusts, it was her muffins—slightly warm, wrapped in linen, and served with herbal tea—that truly linger in my memory. She would sit on the porch swing, humming a tune, as the soft scent of baked fruit drifted through the air. I remember biting into a muffin still warm from the oven, its golden top giving way to a moist center, studded with jewel-like fruit pieces. Those muffins felt like an embrace—tangy, sweet, soft, and simple.

This recipe carries that same spirit. It’s simple enough to make on a slow morning and special enough to bring to any spring gathering. Whether you’re hosting a garden brunch, planning a baby shower, or just want something comforting with your morning coffee, these muffins deliver the perfect mix of fresh fruit flavor and cozy familiarity.

Why You’ll Love This Recipe

• A perfect balance of sweet and tart: The combination of ripe strawberries and fresh rhubarb creates a beautiful harmony of flavors that feels bright and natural.
• Super soft texture: Thanks to the addition of creamy yogurt, each muffin is tender with a slight tang, giving it a bakery-style finish.
• Easy to customize: Swap out berries, adjust the sweetness, or even add a crumble topping—this muffin is your canvas.
• A taste of nostalgia: With every bite, you get a reminder of seasonal kitchens, garden baskets, and homemade goodness.

INGREDIENTS YOU’LL NEED:

• 2 cups (250 g) all-purpose flour, plus 1 tablespoon for tossing the fruit
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (60 g) unsalted butter, softened
• ¼ cup (60 ml) vegetable oil
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 1 cup (240 g) plain yogurt
• ½ teaspoon almond extract (or substitute vanilla extract)
• ¾ cup (90 g) chopped fresh rhubarb
• 1 cup (150 g) chopped fresh strawberries
• ¼ cup (50 g) brown sugar (for topping)

How to Make Strawberry Rhubarb Yogurt Muffins

A Springtime Ritual in the Kitchen

Baking these Strawberry Rhubarb Yogurt Muffins is a seasonal ritual. The smell of fresh fruit mixing into warm batter brings back memories of morning sunshine and the excitement of summer break. Here’s how to bring that feeling into your own kitchen.

Step-by-Step Instructions:

1. Preheat and prepare.
Start by preheating your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now.

3. Cream the butter and sugar.
In a large bowl or stand mixer, beat the softened butter, vegetable oil, and sugar together until the mixture is light and fluffy. This step helps give the muffins their tender crumb.

4. Add the wet ingredients.
Crack in the egg and beat until fully incorporated. Stir in the yogurt and almond extract. The yogurt should make the mixture slightly thick and creamy.

5. Combine the dry and wet.
Slowly add the dry ingredients to the wet, mixing gently until just combined. Be careful not to overmix—this can lead to tough muffins.

6. Prepare and fold in the fruit.
Toss the chopped strawberries and rhubarb with the reserved tablespoon of flour. This helps prevent them from sinking to the bottom of your muffins. Gently fold the fruit into the batter.

7. Fill the muffin tin.
Use a scoop or spoon to divide the batter evenly among the muffin cups. Fill each about ¾ full. Sprinkle brown sugar on top of each muffin for a light caramelized crust.

8. Bake to golden perfection.
Place the tray in the oven and bake for 12 to 14 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

9. Cool and enjoy.
Let the muffins rest in the tin for 5 minutes before transferring to a wire rack. Enjoy them warm, with a dab of butter or just as they are.

Helpful Tips:

• Room temperature yogurt and egg help the batter come together more smoothly and bake evenly.
• Don’t skimp on the brown sugar topping—it adds a crisp, golden finish that contrasts beautifully with the soft interior.
• Use a gentle hand when mixing in the fruit to avoid crushing it and turning your batter pink.
• Make it gluten-free by swapping in a 1:1 gluten-free flour blend.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 12–14 minutes
• Total Time: 27–30 minutes
• Yield: 12 muffins
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can store these muffins in a sealed container at room temperature for up to 3 days or refrigerate them for up to 7 days.
• Freeze extras individually wrapped in plastic and stored in a freezer bag—just reheat in the microwave or oven when ready.

Nutritional Information (per muffin):

• Calories: ~143 kcal
• Carbohydrates: 21 g
• Protein: 2 g
• Fat: 5 g
• Fiber: 1 g
• Sugar: ~12 g

Frequently Asked Questions:

What is strawberry rhubarb yogurt muffin?
Strawberry rhubarb yogurt muffins are light, moist baked treats made with tangy rhubarb, sweet strawberries, and creamy yogurt. This combination gives the muffins a tender crumb, balanced flavor, and a delightful burst of fruity freshness. They’re perfect for spring and summer baking.

How many strawberry rhubarb muffins are there?
Most standard strawberry rhubarb muffin recipes yield about 12 regular-sized muffins. This batch size is great for sharing at brunch, packing into lunchboxes, or storing for a few days of snacking.

Can I use frozen rhubarb & strawberries in muffins?
Yes, frozen rhubarb and strawberries work well in muffins. Just thaw and drain the fruit before mixing it into the batter to prevent excess moisture and ensure even baking.

How do you make strawberry rhubarb muffins?
To make strawberry rhubarb muffins, fold chopped strawberries and rhubarb—lightly dusted with flour—into your muffin batter. Scoop into lined muffin tins, sprinkle with brown sugar, and bake at 375°F for about 12–14 minutes until golden and set.

Storage Instructions:

Let muffins cool completely before storing. Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, wrap individually and store in freezer-safe bags for up to 3 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Rhubarb Crumble Bars
• A Cozy Taste of Spring: Lemon Oatmeal Crumble Bars
• Cherry Cinnamon Rolls with Homemade Filling
• Mini Lemon Blueberry Tarts

Conclusion

Strawberry Rhubarb Yogurt Muffins are the kind of recipe you return to again and again—simple, seasonal, and rich in flavor and memories. Whether you bake them for yourself, a loved one, or a springtime gathering, they bring a touch of comfort and joy to every table. So go ahead—pour a cup of coffee, peel back a muffin wrapper, and savor the bright, buttery goodness of this delicious seasonal bake.

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