Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins
32
3 Reviews
Warm muffins filled with fruit are welcome anytime of the day.
25 min
Prep Time
45 min
Total Time
16 muffins

Ingredients

1 cup
chopped fresh strawberries
1 cup
chopped fresh rhubarb
1/4 cup
sugar
1/4 cup
firmly packed brown sugar
6 tablespoons
Land O Lakes® Butter, softened
2
large Land O Lakes® Eggs
2 teaspoons
freshly grated lemon zest
2 1/4 cups
all-purpose flour
1 cup
Land O Lakes® Half & Half
2 teaspoons
baking powder
1/2 teaspoon
salt
2 tablespoons
coarse grain sugar

Directions

  1. Heat oven to 375°F. Place paper baking cups into 16 muffin pan cups. Set aside.
  2. Place strawberries and rhubarb into bowl. Sprinkle with 1/4 cup sugar; let stand 15 minutes.
  3. Combine brown sugar and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add fruit mixture and lemon zest. Continue beating just until mixed. Add flour, half & half, baking powder and salt; beat at low speed, scraping bowl often, just until mixed. Spoon into prepared muffin pan cups.
  4. Sprinkle about 1/2 teaspoon coarse grain sugar over each muffin. Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pans.

Recipe Tips

Frozen fruit can be substituted for fresh. Do not thaw. Adjust bake time to 15-22 minutes.

Nutrition Facts (1 muffin)

Calories
170
Cholesterol
40mg
Carbohydrates
23g
Protein
3g
Fat
7g
Sodium
190mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Thanks for contacting us about this muffin recipe. We have reviewed and re-tested the recipe and have increased the amount of fruit to 1 cup strawberries and 1 cup rhubarb in the mixture.

Posted October 02, 2014 by Cindy

Rating

I would rate this a 4star.. Everyone enjoyed them; but all including myself thought that there was a baking powder taste to them like in a biscuit. Should there be 1 tablespoon of baking powder or is this an error

Posted August 12, 2012 by barbara

Rating

Very Disapointing. 1 Nothing special about muffins.- actually little taste, rather blah! No evidence of strawberries in batter- only a pinkish hue and litle trace of rubarb. 2. Best part was the sugar coating the top. 3. Mine were not "delicious" or Gone. Many left over from the group they were served to --will not make again.

Posted August 07, 2012 by Lucille

Test Kitchen Comment
From: Cindy
Thanks for contacting us about this muffin recipe. We have reviewed and re-tested the recipe and have increased the amount of fruit to 1 cup strawberries and 1 cup rhubarb in the mixture.
Posted October 02, 2014

Rating

The first time I made these muffins they were not very good. Just bland. I decided that I must have cut up the fruit too small. So, I tried making them a second time and sprinkled brown sugar on the fruit and cut the fruit into larger pieces. Oh, and the second time I also pretty much doubled the strawberry. I would definitely recommend at least 1 cup of rhubarb and 1 cup strawberry, if not more. They were better the second time, but still not great. Just still kind of bland. It might need vanilla extract or lemon juice or something else to add a little more flavor. I added 1/4th of a cup of whole wheat flour the second time too, trying to add more flavor. i will eat them all, they're "good" but they aren't great on the flavor factor. I bet kids would like them though. :)

Posted July 12, 2012 by Courtney

Rating

If using frozen fruit since it may be juicier the recipe will need to be baked longer, possibly 10 - 15 minutes longer. You will need to check them so the muffins do not get too brown.

Posted July 02, 2012 by Cindy

Rating

Question?? TIP says adjust bake time if using frozen fruit, so do we ADD 15-22 min more or SHORTEN the time to that amount? Seems to me if using frozen fruit, you would need to bake it longer, but almost double???

Posted June 10, 2012 by mary

Test Kitchen Comment
From: Cindy
If using frozen fruit since it may be juicier the recipe will need to be baked longer, possibly 10 - 15 minutes longer. You will need to check them so the muffins do not get too brown.
Posted July 02, 2012

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