These strawberry rhubarb muffins are a healthy muffin recipe, featuring sweet strawberries and tangy rhubarb in a naturally sweet whole grain muffin.

Strawberry Rhubarb Muffins

These strawberry rhubarb muffins were part of a super springy brunch menu, and they’re so, so good! They’re full of good-for-you grains and naturally sweet, but moist and satisfying. For this brunch, we had two of our friends contribute an easy, nutritious recipe using local ingredients, and we cooked it together. This recipe is from Sarah, a fabulous cook and baker. It’s the kind of recipe I’m always looking for: a wholesome muffin that’s not too heavy but doesn’t taste flat (which is my problem when I try to make things too healthy). With the hazelnuts and the ginger, they’re complex in flavor, and the strawberry balances out the tart rhubarb. Keep reading for the strawberry rhubarb muffins recipe!

Strawberry Rhubarb Muffins
Strawberry Rhubarb Muffins

Making strawberry rhubarb muffins

These strawberry rhubarb muffins use a unique combination of oat bran, wheat bran, and whole wheat flour for the muffin batter. If you can’t find oat bran and wheat bran at your local grocery, you can find them easily online. The muffin is naturally sweet using honey, though you could use maple syrup as well. It also has a bit of fresh ginger to add an aromatic flair, and mashed banana and yogurt to keep them moist. And then of course, the strawberries and rhubarb add a tangy sweet punch! They’re so delicious and perfectly springy.

Strawberry Rhubarb Muffins
Strawberry Rhubarb Muffins

Hosting a spring brunch

We developed these strawberry rhubarb muffins as part of a spring brunch menu: which would be perfect for Mother’s Day! You now have the entire Mother’s Day brunch menu, below! In this menu, we used local eggs, asparagus, strawberries, rhubarb, honey, and bee pollen, which should be available at your local market, depending on your location. Ours even sometimes has local goat cheese.

Also, we’d like to take this opportunity to thank our moms! For giving us childhoods where we were free to be creative and get lost in books and art projects, for making sacrifices for our good, and for continuing to love us every day even when we made mistakes or weren’t particularly loveable. We love you!

Strawberry Rhubarb Muffins

Our Mother’s Day Brunch Menu

Strawberry Rhubarb Muffins

Looking for brunch recipes?

Outside of these strawberry rhubarb muffins, here are some of our favorite brunch recipes:

More muffins recipes

We’ve got lots more where these come from! Here are our favorite muffin recipes:

This recipe is…

These strawberry rhubarb muffins are vegetarian, refined sugar-free, and naturally sweet.

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Strawberry Rhubarb Muffins


  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 24 1x

Description

These strawberry rhubarb muffins are a healthy muffin recipe, featuring sweet strawberries and tangy rhubarb in a naturally sweet whole grain muffin.


Ingredients

Scale
  • 1 ripe banana
  • 1 cup rhubarb (2 large stalks)
  • 1 cup chopped strawberries
  • ½ cup chopped hazelnuts (toasted if possible)
  • ½ teaspoon grated or minced ginger root
  • 2 cups wheat bran
  • 1 cup oat bran
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ⅔ cup milk
  • ⅔ cup plain yogurt
  • ⅓ cup melted butter
  • ⅔ cup honey
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F. Grease two standard size muffin tins.
  2. Mash the banana. Wash and chop the rhubarb and strawberries. Chop the hazelnuts (toast them in a dry skillet for a few minutes until lightly browned if time allows). Grate or mince the ginger.
  3. In a large bowl, combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and kosher salt. In a smaller bowl, combine the eggs, milk, yogurt, melted butter, honey, and vanilla; mix well.
  4. Pour the wet ingredients (including banana) into the dry ingredients and mix with a spatula until just combined. Add the strawberries, rhubarb, nuts, and ginger and stir to combine.
  5. Fill the muffin cups with batter. Bake 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for a few minutes, then remove them and serve warm or cool fully on a wire rack.

Notes

Adapted from Farm Girl Fare

  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: Strawberry Rhubarb Muffins, Muffins, Muffin Recipes, Strawberry Recipes, Mother’s Day Recipes, Mother’s Day Brunch, Spring Brunch

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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9 Comments

  1. I love the sound of these muffins. Strawberry + rhubarb are such a winning combination, especially at this time of year, and the combo with hazelnuts is just heavenly. Stunning pictures in this post too!

  2. These sound so good! I’ve been craving strawberry and rhubarb all season, and I can’t wait to try these muffins. I love that they’re healthy and bran-heavy, as some of the more cake-like muffins are usually too much for me in the mornings.

  3. Oh my goodness! Your flavors balanced each other. The muffin looks moist and soft. And its also very healthy. I love the ginger and hazelnut. Such a great comfort food!