Strawberry Rhubarb Muffins with Chocolate Chips
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These strawberry rhubarb muffins with dark chocolate chips are my family’s go-to treat when rhubarb is in season—sweet, tart, and just rich enough to feel indulgent. They come together fast and always disappear even faster!
Strawberry rhubarb muffins have always been a favorite in our house, especially when they’re packed with dark chocolate chips and baked tall and golden. I first made these on a whim with some extra rhubarb from the garden, and they’ve been on repeat ever since. They come together in under 40 minutes, which makes them perfect for busy mornings or last-minute treats. The tart rhubarb and sweet strawberries balance beautifully with the rich chocolate—it’s a combo that surprises people in the best way.
My daughter absolutely loves these muffins and always asks if she can have “just one more” before they even cool down. I usually double the batch because they disappear so fast! If you’re looking for a quick, crowd-pleasing bake that feels a little extra special, this recipe is it. You’ll love how easy they are, and your kitchen will smell incredible.
Key ingredients needed
You’ll want to pull out all the usual muffin ingredients for this one, plus some strawberries, rhubarb, and dark chocolate chips.
- Strawberries and rhubarb: Fresh is best, but you can make these muffins with frozen fruit, too. If you go that route, make sure to thaw it first and dry it well.
- Chocolate chips: Feel free to swap for milk or white chocolate chips instead!
Store and freeze
Store: I keep these muffins on a plate on my counter. I can never make them last longer than a couple of days, so they don’t get the chance to dry out. To make them last a few extra days, you can store them in a sealed container or wrap them up.
Freeze: These muffins freeze wonderfully! Simply place them in a freezer-safe bag and pop them into the freezer. Before enjoying them, let them thaw on the counter or give one a quick zap in the microwave.
Strawberry Rhubarb Muffins with Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter (melted)
- ¾ cup milk
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup diced fresh rhubarb
- 1 cup diced fresh strawberries
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 425 degrees Fahrenheit – see notes. Line a muffin tin with liners.
- In a medium bowl, whisk the flour, baking powder, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Melt the butter in the microwave in a large, microwave-safe bowl. Whisk in the milk, sugar, vanilla, and eggs.¾ cup milk, ¾ cup granulated sugar, ½ cup butter, 2 teaspoons vanilla extract, 2 large eggs
- Add the dry ingredients and fold them in until partially mixed together. Add the rhubarb, strawberries, and chocolate chips and continue to fold the batter just until no flour streaks remain. Do not overmix the batter.1 cup diced fresh rhubarb, 1 cup dark chocolate chips, 1 cup diced fresh strawberries
- Pour the batter into the muffin liners, filling them all the way to the top. If you'd like, decorate the tops with extra chocolate chips, strawberries, and rhubarb.
- Bake the muffins for 5 minutes, then (keeping the oven door closed) turn the heat down to 350 degrees Fahrenheit and continue to bake the muffins for another 15-18 minutes, until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 10 minutes in the muffin tin and then transfer them to a cooling rack to cool completely.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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For more inspiration, check out all of my dessert recipes!
