Warm muffins filled with fruit are welcome anytime of the day.
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
Land O Lakes® Butter with Canola Oil
Heat oven to 375°F. Place paper baking cups into 16 muffin pan cups. Set aside.
Place strawberries and rhubarb into bowl. Sprinkle with 1/4 cup sugar; let stand 15 minutes.
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.
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.
Serve with Land O Lakes® Butter with Canola Oil, if desired.
Frozen fruit can be substituted for fresh. Do not thaw. Adjust bake time to 15-22 minutes.
Explore reviews fromour online community
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
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.
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.
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