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Strawberry and Rhubarb muffin recipe shot overhead.
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5 from 2 votes

Brown Sugar, Strawberry-Rhubarb Muffins

Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 18
Calories: 161kcal
Author: Teri & Jenny

Equipment

  • 6 Texas sized muffin liners
  • 1 Texas sized muffin tin

Ingredients

  • 1 cup diced strawberries
  • ½ cup diced rhubarb
  • ¼ cup light brown sugar
  • 1 tablespoon fresh lemon juice

muffins

  • 2 cups all purpose flour
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ½ cup milk
  • ½ cup Greek yogurt
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 lemon, zested

Instructions

  • Place strawberries, rhubarb, brown sugar, and lemon juice in a mixing bowl and toss together until mixture is well coated. Set aside and allow mixture to sit together for 30 minutes, tossing around every 20 minutes.
  • For muffins: Preheat oven to 350˚F. Line a muffin tin with paper liners
  • Place flour, both sugars, baking powder, and salt into a large mixing bowl and whisk together. Add eggs and continue to whisk together.
  • Add milk, yogurt, butter, and vanilla and whisk together. Fold in the lemon zest and strawberry-rhubarb mixture until just combined.
  • Fill each muffin liner ⅔ way and bake for 28 to 30 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
  • Remove from oven and allow to muffins cool in the muffin tins. When warm enough to handle, transfer muffins onto a cooling rack and serve.
  • Muffins hold in an airtight container and refrigerated for up to three days. (To reheat and serve: Place muffins in a warm oven (about 200˚F) for 7-10 minutes to refresh. Serve.)

Nutrition

Calories: 161kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 184mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 202IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg