Strawberry Rhubarb Corn Muffins

Strawberry Rhubarb Corn Muffins

3 from 1 review

These are by far the best corn muffins you’ll ever bake. They are loaded with strawberries and rhubarb; are moist, flavourful and the perfect texture. You’ll definitely want to keep this recipe on hand.


Units Scale
  • 1/4 cup unsalted butter, melted
  • 3/4 cups yellow cornmeal
  • 3/4 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup plain yogurt, at room temperature (I used Saugeen Country Organic Yogurt)
  • 1 large egg, at room temperature
  • 1/2 cup strawberries, chopped
  • 1/2 cup rhubarb, sliced (about 1 large stalk)


  1. Preheat oven to 425˚F and grease or line a muffin tin, set aside.
  2. Melt butter, set aside to cool.
  3. In a large bowl, mix cornmeal, flour, sugar, baking powder and soda together until well combined. Set aside.
  4. In a separate bowl add cooled butter to milk, whisk together. Add the eggs and yogurt, whisk until well combined and smooth.
  5. Add your dry ingredients to your wet ingredients in two batches, mix until just combined.
  6. Add your chopped strawberries and rhubarb, gently fold into your batter.
  7. Evenly scoop out batter into each muffin cup.
  8. Place into the middle of the oven and bake for approx. 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  9. Let muffins cool on a cooling rack.


Variations (omit Strawberries and Rhubarb and add):
– Jalapenos
– Plain
– Cheese and Green Onion


Keywords: Corn Muffins, Rhubarb, Strawberry, Spring, Breakfast, Muffins

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