My mother-in-law's love for strawberry rhubarb pie inspired this muffin recipe. These strawberry rhubarb muffins begin with my soft, perfectly sweet muffin base. I then add a strawberry-rhubarb compote and top them with a delicious oat crumble. The muffins strike a perfect balance between sweet and tart, and the crunch from the oat crumble is worth the extra effort.
Strawberry Rhubarb Crumble Muffins
When I saw fresh rhubarb at the grocery store in the spring, I was immediately reminded of my wonderful mother-in-law Becky. She adores strawberry-rhubarb pie, and back when we were in Oregon, we would always try to buy a locally made strawberry-rhubarb pie for when she would visit. I grabbed a couple of bunches, diced them up, and put them in the freezer for the next time she comes to visit.
I thought a lot about different pie recipes and crumbles that would make good use of the rhubarb. Recently, I've been staying up late with my baby, who has entered a phase of sleep regression. During those quiet hours, I had an idea: what if I combined my favorite things about strawberry rhubarb pie and crumble and turned it into a muffin? Lately, I have been on a muffin baking kick ever since I developed my super easy muffin base recipe that you can add almost anything to, and it tastes delicious. So I grabbed my notebook and wrote down all my ideas for this muffin.
Over the next month, I dedicated all my extra time to developing the exact recipes I wanted for this outrageously yummy muffin I was now dreaming about. I started with my muffin base, and planned on filling it with a sweet and tart compote. Topping the muffin with my favorite oat crumble topping to create the most wonderful strawberry rhubarb crumble muffin recipe.
Why You’ll Love These Strawberry Rhubarb Muffins
Soft and fluffy texture
Made with simple pantry staples
Sweet & tart
Freezer-friendly
Oat crumbly goodness adds crunch
How to Make Strawberry Rhubarb Crumble Muffins
Step 1: Prepare the Compote
Add frozen fruit, sugar, and lemon juice to a saucepan. Cook over medium heat until the fruit releases lots of liquid. Mash fruit lightly and simmer 12-18 minutes, stirring often. Stir the cornstarch slurry into the compote; be sure the compote is bubbling and cook for another 2-3 minutes until compote is thick and glossy.
You want it thick enough that a spoon dragged through the middle of the pot leaves a trail briefly visible. Cool completely and refrigerate until ready to use (you can also freeze compote if not making muffins the same day).
Step 2: Prepare the Oat Crumble
Mix oats, flour, brown sugar, salt, and cinnamon in a bowl. Cut or rub in butter using your fingers until you have pea-sized crumbs. Refrigerate until ready to use (you can also freeze crumble if not making muffins the same day).
Step 3: Prepare the Oven
Preheat your oven to 400°F. Line a muffin tin with paper liners or lightly grease the pan.
Step 4: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 5: Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract until smooth.
Step 6: Combine the Batter
Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. DO NOT OVERMIX. A few lumps are perfectly fine and help keep the muffins tender.
Step 7: Fill the Muffin Tin
Spoon the batter evenly into the muffin cups. A large ice cream scoop works great for evenly sized muffins.
Step 8: Add Compote to Muffin Batter
Spoon about a tablespoon of the cold compote in the center of each prepared muffin cup.
Step 9: Add Oat Crumble topping
Spoon about a tablespoon of cold crumble onto the prepared muffin cups and press gently so the crumble sticks to the batter.
Step 10: Bake
Bake for 18- 22 minutes, or until a toothpick comes out clean.
For jumbo-sized muffins, bake for 25–30 minutes, or until a toothpick comes out clean.
Step 11: Cool and Enjoy
Allow the muffins to cool slightly before removing them from the pan. Transfer to a wire rack and enjoy warm or at room temperature.
Tips for Perfect Muffins
Do not overmix the batter.
If the compote is too loose, simmer longer
Refrigerate compote and crumble topping for at least an hour before using in muffins
Use room-temperature ingredients in the muffin base for smoother mixing.
Fill muffin cups generously for taller muffin tops.
How to Store Strawberry Rhubarb Muffins
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze muffins in a freezer bag for up to 3 months.
Frequently Asked Questions
Can I use fresh strawberries and rhubarb?
Yes. Reduce rhubarb to just 1 cup and reduce sugar to 1/4 cup.
Why are my muffins dense?
Overmixing the batter can create dense muffins. Mix gently until just combined.
Can I use butter instead of oil?
Absolutely. Melted butter adds a richer flavor while oil creates a softer texture.
More Recipes You’ll Love
Strawberry Rhubarb Crumble Muffins
My mother-in-law's love for strawberry rhubarb pie inspired this muffin recipe. These strawberry rhubarb muffins begin with my soft, perfectly sweet muffin base. I then add a strawberry-rhubarb compote and top them with a delicious oat crumble. The muffins strike a perfect balance between sweet and tart, and the crunch from the oat crumble is worth the extra effort.
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar, plus extra for sprinkling on top
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Wet Ingredients
- 1/2 cup neutral oil
- 2 room-temperature eggs
- 1 cup milk, Greek yogurt, or buttermilk
- 1 tsp vanilla extract
- 1 1/4 cups frozen, diced rhubarb (you can use fresh too; just reduce by 1/4 cup)
- 1 cup frozen strawberries (you can use fresh too)
- 1/3 cup of sugar
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp of cold water
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 10 tbsps cold butter, cut into small pieces
Instructions
- Step 1: Prepare the Compote
- Add frozen fruit, sugar, and lemon juice to a saucepan. Cook over medium heat until the fruit releases lots of liquid. Mash fruit lightly and simmer 12-18 minutes, stirring often. Stir the cornstarch slurry into the compote; be sure the compote is bubbling and cook for another 2-3 minutes until compote is thick and glossy. You want it thick enough that a spoon dragged through the middle of the pot leaves a trail briefly visible. Cool completely and refrigerate until ready to use (you can also freeze compote if not making muffins the same day).
- Step 2: Prepare the Oat Crumble
- Mix oats, flour, brown sugar, salt, and cinnamon in a bowl. Cut or rub in butter using your fingers until you have pea-sized crumbs. Refrigerate until ready to use (you can also freeze crumble if not making muffins the same day).
- Step 3: Prepare the Oven
- Preheat your oven to 400°F. Line a muffin tin with paper liners or lightly grease the pan.
- Step 4: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Step 5: Mix the Wet Ingredients
- In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract until smooth.
- Step 6: Combine the Batter
- Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. DO NOT OVERMIX. A few lumps are perfectly fine and help keep the muffins tender.
- Step 7: Fill the Muffin Tin
- Spoon the batter evenly into the muffin cups. A large ice cream scoop works great for evenly sized muffins.
- Step 8: Add Compote to Muffin Batter
- Spoon about a tablespoon of cold compote in the center of each prepared muffin cup.
- Step 9: Add Oat Crumble topping
- Spoon about a tablespoon of cold crumble onto the prepared muffin cups and press gently so the crumble sticks to the batter.
- Step 10: Bake
- Bake for 18- 22 minutes, or until a toothpick comes out clean.
- For jumbo-sized muffins, bake for 25–30 minutes, or until a toothpick comes out clean.
- Step 11: Cool and Enjoy
- Allow the muffins to cool slightly before removing them from the pan. Transfer to a wire rack and enjoy warm or at room temperature.
Notes
Tips for Perfect Muffins
- Do not overmix the batter.
- If the compote is too loose, simmer longer
- Refrigerate compote and crumble topping for at least an hour before using in muffins
- Use room-temperature ingredients for smoother mixing.
- Fill muffin cups generously for taller muffin tops.
How to Store Strawberry Rhubarb Muffins
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze muffins in a freezer bag for up to 3 months.
Frequently Asked Questions
Can I use fresh strawberries and rhubarb?
Yes. Reduce rhubarb to just 1 cup and reduce sugar to 1/4 cup.
Why are my muffins dense?
Overmixing the batter can create dense muffins. Mix gently until just combined.
Can I use butter instead of oil?
Absolutely. Melted butter adds a richer flavor while oil creates a softer texture.
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