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Strawberry and Rhubarb muffin recipe shot overhead.

Brown Sugar, Strawberry-Rhubarb Muffins

Teri & Jenny
5 from 2 votes
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Breakfast, Snack
Cuisine American
Servings 18
Calories 161 kcal


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


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


  • 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


  • 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.)


Calories: 161kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 35mgSodium: 184mgPotassium: 73mgFiber: 1gSugar: 13gVitamin A: 202IUVitamin C: 6mgCalcium: 65mgIron: 1mg
Keyword muffin
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