5 from 1 vote
Using white whole-wheat flour and a cup of both fresh strawberries and rhubarb, these Strawberry Rhubarb Wheat Muffins are incredibly moist! | suebeehomemaker.com
Strawberry Rhubarb Wheat Muffins
Prep Time
15 mins
Cook Time
24 mins
Total Time
35 mins
Course: Breakfast
Cuisine: American
Servings: 8 jumbo muffins
  • 2 large eggs
  • 2/3 cup canola oil
  • 1 cup buttermilk
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla
  • 1 cup brown sugar
  • 2 1/4 cups white whole-wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup rhubarb diced
  • 1 cup strawberries diced
  1. Preheat oven to 350 degrees.

  2. Using a medium bowl, whip the eggs. Add the canola oil, buttermilk, yogurt, and vanilla.

  3. Using another medium bowl, combine the white whole-wheat flour, cinnamon, salt, and baking soda. Add to wet ingredients and mix until just combined.

  4. Chop rhubarb and strawberries and stir into the batter.

  5. Using two jumbo muffin tins, line 8 cups with jumbo liners, and add batter. Fill to almost the top of liners.

  6. Bake for approximately 22-25 minutes, or until a toothpick comes out clean when inserted into the middle.

  7. Remove muffins to cooling racks.

Recipe Notes

These muffins stay fresh in airtight containers for up to four days. They also freeze well.