Strawberry Rhubarb Crumble Muffins

Tis the season, for all things rhubarb, strawberry, fresh and crumbly.

I love the period between spring and summer when the berries are ripe, and rhubarb is at it’s peak. I’ve been making jams, tarts, and sweet and tangy salads galore.


For this recipe I combined the sweetness of the strawberries, with the tangy and tartness of rhubarb and lemon to bring a summer-y vibe to the classic crumble muffin.


The trick to this recipe lies in two steps:

  1. You want to add the chopped fruit to your dry ingredients – coating the fruit in the dry ingredients before mixing will ensure that the fruit is distributed evenly throughout the final muffin and that it doesn’t all sink to the bottom.
  2. Preheat your oven HOT to 475F and then turn the heat immedietly down to 400F before placing your muffins into the oven to bake. This will ensure you get a nice rise, and a perfectly baked final product.

What’re you waiting for? Get in the kitchen and bake some muffins! Don’t forget to snap a photo of the final product and tag me on instagram @logandunn so I can see your creation!


RECIPE: Makes 12 Muffins.


Strawberry Rhubarb Muffins

  • 1 + 1/2 cup Rolled Oats, (1 1/4 cup ground to a flour, 1/4 whole)
  • 1/2 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 cup Strawberries, chopped
  • 1 Stalk Rhubarb, diced
  • 1 tsp Lemon Juice
  • 1 tsp Lemon Zest
  • 1/8 tsp Sea Salt
  • 2 tbsp Flax Seed, ground + 6 tbsp tbsp Almond Milk
  • 1/4 cup Coconut Oil, melted
  • 1/2 cup Almond Milk
  • 1/4 cup Unsweetened Coconut Yogurt
  • 1/4 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 2 tbsp Maple Syrup

Oat Crumble

  • 4 tbsp Rolled Oats
  • 1 tbsp Whole Wheat Flour
  • 2 tbsp Coconut Sugar
  • 2 tbsp Earth Balance, room temp


5 minutes prep, 20 minutes to bake.

  • Into a large bowl sift together the dry ingredients, adding the 1/4 cup of rolled oats afterwards.
  • Into a separate bowl mix together the wet ingredients.
  • Set aside the flax egg to gelatinize in another small bowl.
  • Add the chopped fruit to the dry ingredients and toss to coat, this will stop them from sinking to the bottom of the muffins and keep the fruit evenly distributed throughout.
  • Preheat your oven to 475F.
  • While this is heating, make your crumble by mixing together all the ingredients and crumbling in the butter with your hands.
  • Combine the wet ingredients, the dry ingredients, and your flax egg folding to combine, be careful not to overwork the batter.
  • Grease a muffin tin and divide the muffin batter into 11-12 muffins, put a bit of crumble on-top of each.
  • Place the muffin tin in your pre-heated oven and immediately turn it down to 400F to bake for 20 minutes or until the muffins are golden brown and a toothpick can come out clean.
  • Enjoy warm with coconut butter and fresh jam!
  • The muffins will keep, covered for up to two days and are best warmed up.
Nutritional Information:
Per 1 muffin –
Calories: 165 cal | Total Fat: 4g |Carbohydrates: 16g | Natural Sugar: 3g | Fibre: 3g | Sodium: 41mg | Protein: 3g

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