Strawberry Rhubarb Muffins

A muffin with sliced strawberries on a small white plate in the foreground, a bowl of strawberries, a piece of rhubarb and muffins on a cooling rack in the background.

5 from 1 vote

Strawberry Rhubarb Muffins are soft, fluffy and moist. They are golden on the outside and packed full of delicious strawberry flavor on the inside.

Prep Time15

Cook Time18

Total Time33

Servings:

Calories: 98kcal

Author: Christine

Ingredients

1 cup strawberries about 6-8 medium size strawberries
½ cup rhubarb about 1 medium stalk of rhubarb
¾ cup skim milk
2 teaspoons lemon juice
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup coconut sugar
⅓ cup Greek Yogurt 0%, no sugar added
2 large eggs
1 teaspoon vanilla

Instructions

Dice strawberries and rhubarb into small pieces. Set aside.
Mix together milk and lemon juice. Set aside.
In a medium size bowl, add flour, baking soda, baking powder and salt. Whisk to combine.
In a large bowl, add coconut sugar, Greek yogurt, eggs, vanilla and the milk mixture. Whisk to combine.
Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
Add diced strawberries and rhubarb. Use a spatula to fold in the strawberries and rhubarb.
Using a cookie scoop, divide batter evenly into prepared muffin pan. Optional: place thinly sliced strawberries on top of the batter.
Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely. Makes 12 muffins.

Notes

Do not overmix the batter. Overmixing the batter will cause the muffins to be dense.

Strawberry Rhubarb Muffins can be stored at room temperature in an airtight container or bag for up three days.

Strawberry Rhubarb Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw muffins at room temperature when ready to eat.

Do not use muffin liners in the pan! This recipe has very little fat in it so the muffins will easily stick to the liners. I have tried greasing the liners but I find it easier to just grease the pan with some olive oil cooking spray.

Nutrition