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Strawberry Rhubarb Yogurt Muffins

Strawberry Rhubarb Yogurt Muffins

Before there were cupcakes, there were muffins… Strawberry Rhubarb Yogurt Muffins.

Muffins are such an unassuming little snack. They pose as just about anything… breakfast, dessert, companion to coffee. Muffins will be whatever you want them to be, and will do it with grace.

Popularity often dictates food culture, but don’t let the current trendiness of the modern cupcake tempt you to snub this sweet little treat. Don’t forget, in the late eighties and early nineties, muffins were all the rage. Remember the Seinfeld episode with Elaine and the muffin tops? Top of the muffin to you… Anyone?!? (I can hear crickets chirping in the silence.)

How to make Muffins

Muffins, as we know them, are a true American invention popping up in cookbooks in the early 1900s. Hearty and rustic, yet light and flavorful. They don’t need frosting, or any other ingredient to perfect them.

Muffins have the substance to stand alone.

I admit, this isn’t the most original flavor combination I’ve ever come up with, but it is definitely worth while. The classic duo of strawberry and rhubarb add marvelous flavor to these light and creamy Strawberry Rhubarb Yogurt Muffins. Just look at the dome on these babies!

Strawberry Rhubarb Muffins

Yogurt is one of my favorite baking ingredients because it provides a tart quality, like buttermilk, along with a moist, rich, creamy texture. A good muffin batter (in my opinion) should be thick enough of “hold” the berries and rhubarb in place, yet offer a moist tender crumb once baked.  This particular muffin recipe “takes the cake” and has become my favorite go-to recipe.

Simply mix your wet and dry ingredients in separate bowls. Combine. Toss in the strawberries and rhubarb, and top with a little brown sugar before baking.

So easy to make an eight-year-old can do it. *smile*

Strawberry Rhubarb Muffins

Yield: 18-20 muffins

Prep Time: 15 minutes

Cook Time: 12-14 minutes


2 cups all-purpose flour + 1 Tb. to coat the berries
1 tsp. baking powder
1 tsp. baking soda
½ tap. Salt
¼ cup butter
¼ cup vegetable oil
¾ cup sugar
1 egg
1 cup plain yogurt
½ tsp. almond extract
¾ cup chopped rhubarb (one large piece)
1 cup chopped strawberries
¼ cup brown sugar for the top


Preheat the oven to 450 degrees F. In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth.
In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture.

Add the chopped rhubarb and strawberries and lightly mix in.

Place paper muffin liner in your muffin tins. Use a ¼ cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin.

Bake for 12-14 minutes until golden on top.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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75 Responses to “Strawberry Rhubarb Yogurt Muffins”

  1. Pierreposted June 9, 2011 at 6:03 am

    Summer blisses! How I wish for that right now.


  2. Nisrine M..posted June 9, 2011 at 6:15 am

    I like the bit of history on the muffins. They’re the cutest invention ever and I’m loving this version with fresh strawberries so much!!


  3. Rachel @ Not Rachael Rayposted June 9, 2011 at 6:48 am

    These look great! And I love your muffin liners, so cute!


  4. Emily @Cleanlinessposted June 9, 2011 at 8:16 am

    These are GREAT! IDK what’s cuter the little baker or the muffins?!?!

    …Definitely the little baker :)


  5. Susanposted June 9, 2011 at 8:51 am

    I agree with you that a muffin recipe should have body enough to keep the additiona in their respective places within the muffin … this looks to be a good batter full of body! And why mess with a good thing when you have such a killer combo in strawberries and rhubarb? They look lovely! I especially love the photo of the berries and rhubarb behind the muffin on your picnic table! So rustic … and vivid!


  6. Bethanyposted June 9, 2011 at 9:29 am

    oh YUM! now i just need to find some rhubarb down here in t-town …


  7. Belinda @zomppaposted June 9, 2011 at 9:32 am

    These are perfectly moist! I see why she is reaching!


  8. Parsley Sageposted June 9, 2011 at 11:53 am

    You know, I’d take a muffin over a cupcake any day. So good. Great tip with the yogurt too. I never knew :)


  9. kankanaposted June 9, 2011 at 12:36 pm

    I never baked with yogurt but it’s one thing that’s always there in my refrigerator. Got to try these cupcakes. :)


  10. Rachelposted June 9, 2011 at 12:43 pm

    Yum!! Looks so good! We love strawberry muffins for breakfast-I bet the addition of the rhubarb would make them even better! Thanks!


  11. Lindaposted June 9, 2011 at 12:55 pm

    Those are gorgeous mufins! I’m a muffin top gal, breaking off the top and leaving the bottom! As you mentioned using yogurt instead of buttermilk, do you think yogurt could be substituted for buttermilk in recipes?


  12. Jenposted June 9, 2011 at 12:59 pm

    Classics are a classic for a reason! They sounds heavenly.


  13. Lynnposted June 9, 2011 at 1:52 pm

    Your muffins look very inviting. I have never cooked with rhubarb. I am feeling very alone in that in the food blogosphere these days!


  14. Tricia @ Saving room for dessertposted June 9, 2011 at 2:38 pm

    I love that you can see the berries. You mentioned that the batter is thick enough they didn’t sink – that is so awesome! I have had blueberry muffins with all the blue in the bottom. This is a lovely recipe. Do you think it would be just as good with strawberries only? Beautiful photos – I’m drooling!


  15. Maris (In Good Taste)posted June 9, 2011 at 2:47 pm

    What an adorable helper you have to make these delicious muffins!


  16. leslieposted June 9, 2011 at 3:37 pm

    Ohhh goodness..these are the perfect summer muffin!!


  17. Carolineposted June 9, 2011 at 4:42 pm

    Mmm these muffins look and sound fantastic. Great photos! I’m a sucker for cute cupcake liners–your black and white ones are adorable.


  18. Lindsay @ Pinch of Yumposted June 9, 2011 at 5:02 pm

    Yummmm! I love that picture of your daughter reaching for a strawberry. :)


  19. Lizposted June 9, 2011 at 5:11 pm

    What a perfect reflection of Spring! Beautiful muffins! And your little helper is a doll :)


  20. Lauraposted June 9, 2011 at 6:39 pm

    Mmmm… I love new and great muffin recipes! And I love strawberry rhubarb, I’ll be making these for late night nursing cravings (even though they probably should just be for a treat!) – xo


  21. Carolynposted June 9, 2011 at 7:04 pm

    I’ve never been that big on cupcakes, give me a muffin any day. Especially when they contain my fave, rhubarb!!!


  22. elle marieposted June 9, 2011 at 8:52 pm

    These are gorgeous! You know I’m in love with the damask liners too!


  23. Aldyposted June 9, 2011 at 8:58 pm

    Oooh, CUTE! Lovely pic of your daughter and the muffins look absolutely tasty :)




  24. Kathy - Panini Happyposted June 9, 2011 at 9:06 pm

    These look outstanding, Sommer! I’ve got a whole bunch of strawberries in the kitchen just aching to be turned into these muffins. :-)


  25. Jeanetteposted June 9, 2011 at 9:48 pm

    Sommer, these strawberry rhubarb muffins look magnificent! Gorgeous photos too!


  26. Priya Sreeramposted June 9, 2011 at 10:01 pm

    wow- so summery & a delightful combo for the muffins !!


  27. Sylvie @ Gourmande in the Kitchenposted June 10, 2011 at 12:50 am

    I think the muffin’s popularity needs to be revived too, I mean otherwise how can I eat cake for breakfast without feeling guilty about it ;-)


  28. Hester Casey - Alchemyposted June 10, 2011 at 1:21 am

    I think muffins got a bad name because of over-processing to where they were an oil-filled, synthetic-tasting fluffy pillow the size of your head. Yuk!

    You have revived my faith in muffins. These look AMAZING and kinda HEALTHY, with two of my favourite summer flavours. Your young assistant is the cutest!


  29. Kimberly (unrivaledkitch)posted June 10, 2011 at 3:15 am

    these muffins are so pretty! I love the yogurt in them as well. what a lovely baking tip. wonderful photos!


  30. Kristenposted June 10, 2011 at 5:43 am

    I have yet to try rhubarb – can you believe that? But this looks quite yummy!


  31. Angie's Recipesposted June 10, 2011 at 6:14 am

    Those muffins look so appealing and delectable!


  32. briarroseposted June 10, 2011 at 10:26 am

    Gorgeous muffin. Wonderful job on these.


  33. torviewtorontoposted June 10, 2011 at 3:34 pm

    delicious looking colourful muffins looks wonderful Sommer


  34. Karla @ The Culinary Enthusiastposted June 10, 2011 at 5:08 pm

    I usually don’t use rhubarb in my baking or cooking since the husband doesn’t prefer it (he also doesn’t like nuts or coconut–crazy man!) but these muffins are making me wish I had some rhubarb….then I could eat the whole yummy batch by myself! :) These look amazing!


  35. Saraposted June 10, 2011 at 5:29 pm

    I’m not a big cupcake fan. I am instead a muffin fan! I would totally forego a cupcake for a muffin. such a perfect treat. And strawberry and rhubarb….what a great combo!


  36. Erin @ Dinners, Dishes and Dessertsposted June 10, 2011 at 5:52 pm

    What a great helper in the kitchen! Love the addition of yogurt in these. They look moist and delicious!


  37. Claudiaposted June 10, 2011 at 9:14 pm

    Your daughter is even sweeteer than the strawberry! With four more stalks of rhubarb left,. can you see where I am going with this?


  38. Nelly Rodriguezposted June 10, 2011 at 10:49 pm

    The recipe seems delicious, but those pictures are gorgeous! :) Love how muffins dome on top!


  39. Mark@SeasonWithSpiceposted June 11, 2011 at 4:37 am

    Hi Sommer,

    Thanks for giving me a laugh. I just recalled the last scene when Newman is brought in to “clean up” the muffin stumps.

    Looking at these muffins here, I wouldn’t mind being Newman for a day (minus the gut and the laugh)…


  40. sweetlifeposted June 11, 2011 at 9:28 am

    great muffins and what a cute snap of your daughter..thanks for sharing



  41. pachecopattyposted June 11, 2011 at 9:47 am

    I am in the muffin fan camp and strawberry rhubarb are two of my favorites, these muffins look wonderful;-)


  42. Jenn (Cookies Cupcakes Cardio)posted June 11, 2011 at 10:16 am

    These look beautiful, and delicious! I’m intrigued with the almond extract…I love almond extract, and rhubarb, but have never tried it together! I’m betting it’s fabulous!


  43. Susanposted June 11, 2011 at 10:41 am

    I made the muffins today with fresh rhubarb from my garden. Delicious, with a very light texture and not too sweet. I guessed the oven temp. at 400F as I couldn’t see any temp. listed in the recipe. Could you confirm oven temp. for this recipe please!


    • Sommer — June 12th, 2011 @ 8:18 am

      So sorry Susan,

      I’m posting while on our family vacation–must have “vacation brain” right now. I baked at 450* for 12-14 minutes.


  44. Rumana Rawatposted June 11, 2011 at 10:42 am

    Congrats… Awesome awesome and awesome:)


  45. Sawsan@chef in disguiseposted June 11, 2011 at 1:09 pm

    Congrats on your top 9 :)
    Your daughter is charming :) and those muffins are a wonderful treat..love the face that you can eat them for breakfast..any day that starts with dessert is a perfect one in my book


  46. Dmarieposted June 11, 2011 at 2:13 pm

    I have never cooked with rhubarb before…love it when you make me branch out, Spicy! the muffins look oh, so tender and delish!


  47. Jenn @Home is Where You Start Fromposted June 11, 2011 at 3:11 pm

    I love muffins, they are so much better than cupcakes, which are almost always too sweet. A muffin can be made to be a bit more healthy, too. Thanks for sharing this, I have actually never baked with rhubarb, but I have been wanting to- this looks like a good first try with it.


  48. Roxana GreenGirlposted June 11, 2011 at 8:44 pm

    Sommer, your muffins look amazing, love the addition of yogurt, keeping them moist longer
    and strawberry and rhubarb is such a delicious combo.
    thanks for sharing


  49. carolinaheartstringsposted June 12, 2011 at 3:34 pm

    What wonderful moist delicious looking muffins. Cannot wait to give this a try.


  50. Lori Lynnposted June 12, 2011 at 5:21 pm

    I’ll take a muffin over a cupcake any day. You little helper is adorable, neat to see the next generation of Top Chef’s in action!


  51. Monetposted June 12, 2011 at 7:43 pm

    Muffins will always have my heart…I love the sound of these seasonal treats too. Strawberries are so good right now! Thank you for sharing another inspired recipe. I hope you have a wonderful start to your week. Hugs and love from Austin!


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  53. Tiffanyposted June 16, 2011 at 8:04 am

    These look so fluffy!


  54. Fresh and Foodieposted June 16, 2011 at 9:57 am

    Lovely recipe! I’m finally seeing a lot of rhubarb at the local markets (took long enough!), and I’d love to try these. Nice idea of using yogurt, too.


  55. Avanika (Yumsilicious Bakes)posted July 2, 2011 at 2:23 am

    Oh yum. These muffins look amazingly moist, love the flavors too :D Can’t wait to try. Stumbled.


  56. Scrapbooking with PascaleAposted July 2, 2011 at 5:08 am

    This looks soooo good… hm.. I wonder if I can find rhubarb here in Turkey…


  57. Elizabethposted July 9, 2011 at 10:46 pm

    Just made these almost exactly to the recipe. Only change was swapping vanilla extract instead of almond, only b/c I didn’t have any almond. AMAZING!! I might eat all of them right now.


  58. leslieposted April 15, 2012 at 8:20 pm

    These are very yummy. I actually didnt have rhubard, but looked for a substitute for it. I was told a tart apple would work. And i had only coconut greek yogurt. These turned out awesome!!!!! too bad i burnt most of them though, i have to make another batch.


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  60. Crystalposted May 7, 2012 at 2:31 pm

    Made these today….all I can saw is YUMMMM!!!


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  62. Myndaposted May 25, 2012 at 8:44 am

    Made these for my family for dessert last night and my husband ate 4, this morning when I woke up (he had already gone to work) there were 3 more missing! He LOVES rhubarb!


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  65. Amanda Dposted August 25, 2012 at 9:05 pm

    I made these today, and they took longer than 12-14 mins (more like 20 mins.); I also used frozen rhubarb and fresh strawberries, and the muffins burned on the bottom :( Still yummy.


    • Sommer — August 26th, 2012 @ 7:15 am

      Hey Amanda, so sorry you had some issues with the muffins. It sounds to me like you may want to test out the temperature of your oven. I’d put a oven thermometer in it to check the general temperature. Then I’d move it around to different parts of the oven and see if you have hot spots.


      • Vivian Ginder — May 9th, 2014 @ 1:39 pm

        Seems 450 degrees is too hot an oven?? Just my opinion…I’m going to try making these but cut back on the temp and bake them longer…maybe 375?

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  71. Kristin Bposted June 7, 2015 at 5:11 pm

    Made these a few weekends ago and getting ready to make them again. I only had vanilla and strawberry yogurt and they came out amazing. Very moist and delicious. They didn’t last long at our house!


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