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: 20 muffins
Nutrition Facts
Strawberry Rhubarb Yogurt Muffins
Amount Per Serving (1 muffin)
Calories 143 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 123mg 5%
Potassium 83mg 2%
Total Carbohydrates 21g 7%
Dietary Fiber 0g 0%
Sugars 11g
Protein 2g 4%
Vitamin A 2%
Vitamin C 5.6%
Calcium 3.5%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.



  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 1/4-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!

  27. carolinaheartstringsposted June 12, 2011 at 3:34 pm Reply

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

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

    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

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

    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.

  30. Dmarieposted June 11, 2011 at 2:13 pm Reply

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

  31. [email protected] in disguiseposted June 11, 2011 at 1:09 pm Reply

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

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

    Congrats… Awesome awesome and awesome:)

  33. Susanposted June 11, 2011 at 10:41 am Reply

    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!

    • Sommerposted June 12, 2011 at 8:18 am Reply

      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.

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

    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!

  35. pachecopattyposted June 11, 2011 at 9:47 am Reply

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

  36. sweetlifeposted June 11, 2011 at 9:28 am Reply

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


  37. [email protected]posted June 11, 2011 at 4:37 am Reply

    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)…

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

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

  39. Claudiaposted June 10, 2011 at 9:14 pm Reply

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

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

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

  41. Saraposted June 10, 2011 at 5:29 pm Reply

    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!

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

    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!

  43. torviewtorontoposted June 10, 2011 at 3:34 pm Reply

    delicious looking colourful muffins looks wonderful Sommer

  44. briarroseposted June 10, 2011 at 10:26 am Reply

    Gorgeous muffin. Wonderful job on these.

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

    Those muffins look so appealing and delectable!

  46. Kristenposted June 10, 2011 at 5:43 am Reply

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

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

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

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

    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!

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

    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 ;-)

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

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

  51. Jeanetteposted June 9, 2011 at 9:48 pm Reply

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

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

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

  53. Aldyposted June 9, 2011 at 8:58 pm Reply

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



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

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

  55. Carolynposted June 9, 2011 at 7:04 pm Reply

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

  56. Lauraposted June 9, 2011 at 6:39 pm Reply

    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

  57. Lizposted June 9, 2011 at 5:11 pm Reply

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

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

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

  59. Carolineposted June 9, 2011 at 4:42 pm Reply

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

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

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

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

    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!

  62. [email protected]posted June 9, 2011 at 2:12 pm Reply

    mmmm! Love me some strawberry/rhubarb combo! I like muffins better than cupcakes … is that weird? :)
    Your sous chef is gorgeous!!

  63. Lynnposted June 9, 2011 at 1:52 pm Reply

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

  64. leslieposted June 9, 2011 at 3:37 pm Reply

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

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

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

  66. Lindaposted June 9, 2011 at 12:55 pm Reply

    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?

  67. Rachelposted June 9, 2011 at 12:43 pm Reply

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

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

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

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

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

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

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

  71. Bethanyposted June 9, 2011 at 9:29 am Reply

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

  72. Susanposted June 9, 2011 at 8:51 am Reply

    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!

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

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

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

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

    …Definitely the little baker :)

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

    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!!

  76. Pierreposted June 9, 2011 at 6:03 am Reply

    Summer blisses! How I wish for that right now.