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Strawberry Rhubarb Muffins

Strawberry Rhubarb Sour Cream Muffins with Crumble Topping

Celebrate the late spring harvest of strawberries and rhubarb in these delicious fruit filled sour cream muffins
Course Breakfast
Cuisine American
Keyword breakfast, muffins, rhubarb, sour cream muffins, strawberries
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Eric Samuelson


Crumble topping

For the muffin batter

  • ½ cup Greek yogurt or sour cream)
  • ¼ cup mild cooking oil
  • 1 egg
  • 1 ⅓ cups all purpose flour
  • cup brown sugar
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ cups strawberries quartered
  • 1 ½ cups rhubarb diced


To make the topping

  • Combine the flours, sugar, spices, and salt in a mixing bowl.
  • Add in the melted butter and maple syrup.
  • Mix until the crumble forms and set aside.

To make the muffins

  • Preheat your oven to 350 degrees.
  • Combine all the dry ingredients (flour, sugar, baking soda, and salt) in a large bowl.
  • In another bowl, combine the wet ingredients (oil, yogurt, and egg).
  • Pour the wet ingredients on to the dry ingredients, then add the strawberries & rhubarb.
  • Mix to just bring the batter together. Don't not over mix the batter. If there are a few lumps don't worry about it, they will work themselves out.
  • Place 12 muffin liners into your muffin pan. Fill each one about ⅔rds the way up.
  • Evenly distribute the crumble topping onto each muffin.
  • Bake for about 20 to 25 mintues, until golden brown on top and cooked all the way through. Remove from pan as soon as you can handle them.


  • I find that I am getting about 14-15 muffins out of this batter. You can bake the first 12, and then do the 2-3 more in the same pan. Or if you have another pan use it.
  • I like a lot of fruit in my muffins but if you don't want as much, reduce the strawberries and rhubarb down to 1 cup each.