May 17, 2022

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins

Yield: 12 muffins

These muffins have jam swirled throughout the batter. They're absolutely delicious!


  • 2 cups flour
  • 1 cup sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup plain greek yogurt
  • 1/4 cup cream
  • 6 Tbs. unsalted butter, melted
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/3 cup strawberries cut into 1/4 inch chunks
  • 1/2 cup rhubarb rough jam (from making Rhubarb syrup or Shrubs. you can sun strawberry jam too)


    1. Preheat an oven to 375°

    2. Grease muffin tins or line with a paper liner

    3. Line 12 standard muffin cups with paper liners.

    4. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.

    5. In another bowl, whisk together the yogurt, butter, eggs, and vanilla until smooth. Add the yogurt mixture to the flour mixture and stir just until evenly moistened. The batter will be slightly lumpy.

    6. Stir in the strawberries

    7. Fill each prepared muffin cup about one-third full with batter. Drop a heaping 1 tsp. of jam into the center of each muffin cup, then cover with batter until level with the rim of the cup. Run a bread knife or a toothpick through the batter of each muffin cup swirling and distributing the jam throughout the batter a bit.

    8. Bake until the muffins are golden, dry, and springy to the touch, 22 to 25 minutes.

    9. Let muffins cool for about 5 minutes on the counter before turning out.

    10. Serve the muffins warm or at room temperature. Makes 12 muffins.


These muffins have a jam center from the Rhubarb rough jam discard of the Rhubarb Syrup or Shrub recipes on Substituting store-bought rhubarb or strawberry jam works well too

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