4 Ingredient Strawberry Rhubarb Muffins (So easy, it’s kinda crazy!)

Ok, so, first off, my 4-ingredient strawberry rhubarb muffins are soft, fruity, and just sweet enough thanks to one of the most underrated baking ingredients ever – sweetened condensed milk.

No, not evaporated milk. That watery imposter is not invited to this party.

You only need a handful of ingredients and almost no brain power to whip these up – perfect for tired humans who want something homemade without having to measure sixteen things or cream butter. (No offense to butter; I luvs me some butter.)

🛒Ingredient Notes

• ✅ Self-Rising Flour
  This magical flour already has the leavening built in when you buy it. I like using this flour a lot (like, in my 3-ingredient rhubarb cake and also in those 2-ingredient air fryer bagels). If you can’t find it, you can make your own by whisking together 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt.
• ✅ Sweetened Condensed Milk
  This gives the muffins their rich, moist texture and the only sweetness they need. You CANNOT substitute evaporated milk here – you’re muffins will be stodgy pancakes. Trust me on that one.
• ✅ Rhubarb + Strawberries
  Chop both fairly small so you don’t end up with soggy pockets. I used super ripe strawberries, and they broke down a bit in the batter, turning everything a soft pink and spreading their flavor like gossip at a family reunion – but in a good way.
• ✅ Optional: Coarse Sugar for Tops
  Totally not necessary, but I love the sparkle and the crunchy top it gives. I like how they give the muffins that bakery-style look without the bakery part. I use this kind of ‘sanding’ sugar.

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

Tips For Muffin Making Success

• Coat: One of my most favorite tips – mix the rhubarb and the self-rising flour together first. This way, the flour coats the rhubarb so it won’t decide to migrate to the bottom of the muffin during baking.
• Start hot: Bake them in a hot oven (I did 400°F) for the first 5–7 minutes, then if they’re browning too fast, dial it back to 350°F and keep baking until done. That initial blast of heat helps them rise and develop that crusty top.
• Don’t overmix: Stir the batter just until combined. Stirring until the cows come home will make them as tough as a rump roast.
• Fill ’em ¾ full: I know most muffin recipes say to fill only 1/2 full, but I like to fill them more. I use parchment paper muffin liners and scoop the batter about ¾ of the way up. That gives you the nice round bakery-style muffin tops. (Spray the top of the muffin pan if you’re afraid of sticking).
• Color alert: If your strawberries are very ripe, the batter might look a little pink – that’s normal and actually kind of fabulous, to be honest.

These are great for solo snacks, paired with some fruity yogurt, or, believe it or not, crumbled up on top of some oatmeal.

If you’ve been around these parts for a bit, you know about my love of rhubarb anything, so I wanted to add this recipe to my collection of rhubarb recipes on the blog.

Don’t forget that if you love rhubarb recipes (or, you know, just super easy, minimal ingredient, low effort recipes), consider signing up for my newsletter. It’s every Sunday, you’ll see what’s new on the blog, and it’s free.

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If you made these muffins, please tag me on Instagram or Facebook! Thanks for stopping by the blog and I’ll see you next time!
~Joanne