Strawberry Rhubarb Yogurt Muffins

The Best Strawberry Rhubarb Yogurt Muffins RecipeBefore there were cupcakes, there were muffins… Strawberry Rhubarb Yogurt Muffins.

Perfect Strawberry Rhubarb Yogurt Muffins Recipe

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.

Best Strawberry Rhubarb Yogurt Muffins Recipe

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.)

Making Strawberry Rhubarb Yogurt Muffins Recipe

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.

How To Make Strawberry Rhubarb Yogurt Muffins Recipe

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 adds marvelous flavor to these light and creamy Strawberry Rhubarb Yogurt Muffins. Just look at the dome on these babies!

How To: Strawberry Rhubarb Yogurt Muffins Recipe

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 Strawberry Rhubarb Yogurt Muffins recipe “takes the cake” and has become my favorite go-to recipe.

Making Perfect Strawberry Rhubarb Yogurt Muffins 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

Easy Strawberry Rhubarb Yogurt Muffins Recipe

Strawberry Rhubarb Yogurt Muffins are so easy to make an eight-year-old can do it!

My daughter Ava, 2011

The Best Strawberry Rhubarb Yogurt Muffins Recipe

Perfect Strawberry Rhubarb Yogurt Muffins Recipe
5 from 5 votes

Strawberry Rhubarb Yogurt Muffins

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Strawberry Rhubarb Yogurt Muffins Recipe, a simple muffin recipe with tons of appeal! These might just be the best muffins you'll ever make... Moist, chunky, light and tangy.
Servings: 18 Servings
Nutrition Facts
Strawberry Rhubarb Yogurt Muffins
Amount Per Serving (1 muffin)
Calories 159 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 137mg 6%
Potassium 92mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 0g 0%
Sugars 12g
Protein 2g 4%
Vitamin A 2.2%
Vitamin C 6.3%
Calcium 3.8%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.


  • 2 cups all-purpose flour + 1 tablespoon to coat the berries
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 cup plain yogurt
  • ½ teaspoon almond extract
  • ¾ cup chopped rhubarb, one large piece
  • 1 cup chopped strawberries
  • ¼ cup brown sugar for the top


  1. 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.
  2. Toss the chopped rhubarb and strawberries with 1 tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in.
  3. 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.
  4. Bake for 12-14 minutes until golden on top.

Recipe Notes

NOTE: Some yogurts are thicker than others, making the batter dry. The batter should be thick, but if it's too thick (like dough instead of batter) mix in another 1/4 - 1/2 cup yogurt.

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79 comments on “Strawberry Rhubarb Yogurt Muffins

  1. Rowenaposted August 5, 2018 at 9:44 am Reply

    I just finished baking a batch and they turned out perfectly!! Great recipe!!❤️

  2. Emilyposted May 20, 2018 at 8:32 am Reply

    Fantastic recipe. I’m just a single girl so I halved the recipe so I don’t have muffins going bad before thy get consumed. I did a couple of other modifications. I’m doing WW so I used the fat free plain Greek yogurt which worked fine. I also wanted there to be a bit of orange flavoring so I added some orange peel to the fruit mixture but then also subbed in some blood orange olive oil for half of the vegetable oil.  I’m going to put this in my notebook of recipes to save and may try subbing in other fruit combos.

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

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

    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.

    • Sommerposted August 26, 2012 at 7:15 am Reply

      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 Ginderposted May 9, 2014 at 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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  14. Myndaposted May 25, 2012 at 8:44 am Reply

    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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  16. Crystalposted May 7, 2012 at 2:31 pm Reply

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

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  18. leslieposted April 15, 2012 at 8:20 pm Reply

    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.

  19. Elizabethposted July 9, 2011 at 10:46 pm Reply

    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.

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

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

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

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

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

    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.

  23. Tiffanyposted June 16, 2011 at 8:04 am Reply

    These look so fluffy!

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  25. Monetposted June 12, 2011 at 7:43 pm Reply

    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!

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

    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!