Strawberry Rhubarb Muffins
I think these Strawberry Rhubarb Muffins may just be my favorite muffins of all time. That’s a strong statement, but it’s not that surprising. I’m pretty sure strawberry rhubarb pie is my favorite pie, so this flavor combination is already known to be right up my alley! These muffins, though. I’m obsessed with them. They’re fluffy and the perfect amount of sweet without being overly so. The sweet, juicy strawberries and lightly tart rhubarb are so tasty together, and the vanilla and light butter in the muffin batter make them taste rich and indulgent. They’re just lovely, and I want you to make them so you can love them as much as I do. If you still need more convincing, each muffin is just 118 calories or 4 WW SmartPoints on WW (Weight Watchers) Green, Blue or Purple plans. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
These Strawberry Rhubarb Muffins are fantastic as part of a breakfast or brunch spread, but they’re also the perfect sweet treat to eat for a snack or dessert. Not only did I love them, but my three-year-old daughter was equally enamored and wanted to help me make more as soon as we finished them! I also think they’d be a great gift for a new mom, because it’s nice to have a tasty snack or breakfast option you can just grab and eat with one hand when you have a newborn.
I love how easily these Strawberry Rhubarb Muffins come together, and they’re great to bake once and eat all week. I’ve also frozen them very successfully by just wrapping each one in plastic wrap once they’re completely cool and putting them in a Ziploc freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating.
If you’ve made any of my similar muffin recipes, like Chocolate Raspberry Muffins, Carrot Muffins, Banana Blueberry Muffins, Apple Cinnamon Muffins, or Pumpkin Zucchini Muffins, you’ll see I used a different light butter this time. In the past I always used Land O’Lakes light butter sticks, but sadly they were discontinued last year. It’s a shame because I used them in a lot of my recipes! However, I’ve been testing out using the Land O’Lakes Light Butter Spread with Canola Oil (the kind that comes in a tub) as a replacement and it has been working out great. I tried it out in these Strawberry Rhubarb Muffins and it performed beautifully, so I’d recommend using it in any of my muffin recipes that used the light stick butter. I’m so glad it works!
Looking for more tasty lightened up breakfast recipes? Check out my Bacon Broccoli Quiche, Carrot Muffins, Make-Ahead Berry Yogurt Parfaits, Sheet Pan Blueberry Pancakes, French Toast Sticks, Breakfast Wonton Cups, Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Apple Cinnamon Muffins, Strawberry Almond Cream Pancakes, Ultimate Tater Tot Breakfast Casserole, Apple Cinnamon Pancakes, Triple Berry Yogurt Bowl, Sausage Apple Cheddar Frittata, Berry French Toast Muffins, Ham and Cheese Egg Cups, Orange Cranberry Baked Oatmeal Singles, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!
Strawberry Rhubarb Muffins
- ¾ cup diced strawberries
- ½ cup diced rhubarb
- 1 teaspoon lemon juice
- 2 teaspoons powdered sugar
- 1 large egg
- 1 cup unsweetened applesauce
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter, melted (I use Land O’Lakes light butter spread with canola oil in the tub)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
- Place the strawberries, rhubarb, lemon juice and powdered sugar in a bowl and stir to combine. Set aside.
- In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined.
- In a separate mixing bowl, add the flour, baking soda, baking powder, and salt and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. Add the strawberry rhubarb mixture from step two and stir to combine.
- Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)