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Strawberry Rhubarb Muffins


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

How to make

  1. STEP 1

    Heat oven to 375°F. Place paper baking cups into 16 muffin pan cups. Set aside.

  2. STEP 2

    Place strawberries and rhubarb into bowl. Sprinkle with 1/4 cup sugar; let stand 15 minutes.

  3. STEP 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. STEP 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.

  5. STEP 5

    Serve with Land O Lakes® Butter with Canola Oil, if desired.

Tip #1

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

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