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–+ servings
Enjoy these strawberry rhubarb muffin delights, packed with chocolate chips and chunks of strawberries and rhubarb, all freshly baked in a metal muffin tin.

Strawberry Rhubarb Muffins with Chocolate Chips

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
These strawberry rhubarb muffins have been a longtime favorite in my kitchen—sweet, a little tart, and loaded with juicy fruit in every bite. I always toss in a handful of chocolate chips for a little extra indulgence, and they never fail to disappear fast. The batter comes together easily, and they bake up tall, soft, and tender. Perfect for spring mornings or anytime you have fresh rhubarb on hand.

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.
    A 12-cup muffin tin with each cup lined with a white paper baking liner, perfect for baking this strawberry rhubarb muffin recipe, placed on a white marble surface.
  • In a medium bowl, whisk the flour, baking powder, and salt.
    2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
    A glass bowl filled with flour and a metal whisk on a white marble surface, ready for preparing strawberry rhubarb muffin batter.
  • 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
    A glass bowl containing a melted butter mixture sits on a white marble surface.
  • 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
    A glass bowl filled with strawberry rhubarb muffin batter, dotted with chopped fruits and dark specks, sits on a white marble surface.
  • 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.
    A muffin tin with 12 paper liners filled with unbaked strawberry rhubarb muffin batter, dotted with visible strawberries and chocolate chips, rests on a white countertop.
  • 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.
    A muffin tin filled with twelve strawberry rhubarb muffins, featuring visible chocolate chips and red fruit pieces, sits on a white marble surface.
  • Let the muffins cool for 10 minutes in the muffin tin and then transfer them to a cooling rack to cool completely.
    Twelve strawberry rhubarb muffins with chocolate chips and strawberry pieces cooling on a wire rack over a white marble surface.

Notes

Oven temperature: Starting the oven at a higher temperature is what gives the muffins nice big tops. Don't forget to turn down the temp after 5 minutes!
Serving: 1 muffin, Calories: 299kcal, Carbohydrates: 39g, Protein: 5g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 52mg, Sodium: 263mg, Potassium: 203mg, Fiber: 2g, Sugar: 19g, Vitamin A: 324IU, Vitamin C: 8mg, Calcium: 124mg, Iron: 1mg