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Rhubarb Muffins

Rhubarb Muffins

  • Author: Christopher
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Delight in fluffy Rhubarb Muffins bursting with fresh rhubarb flavor, perfect for a quick, bright start to your morning routine. These muffins combine tart, juicy rhubarb with a tender crumb for a delicious treat that feels like sunshine in every bite. Ideal for grab-and-go breakfasts or cozy snacks, they offer an easy, flavorful way to brighten your day.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon natural gelling agent
  • 3/4 cup plant-based sugar

Wet Ingredients

  • 1/3 cup plant-based butter or oil
  • 3/4 cup plant-based milk
  • 1/2 cup plant-based yogurt
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vanilla extract (natural)

Main Flavor

  • 1 cup fresh rhubarb, washed and diced into small, even pieces

Instructions

  1. Prepare the Rhubarb: Wash and dice fresh rhubarb into small, even pieces to distribute their tangy flavor throughout the muffins evenly.
  2. Mix the Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, natural gelling agent, and plant-based sugar until well combined.
  3. Combine the Wet Ingredients: In a separate bowl, blend plant-based butter or oil, plant-based milk, plant-based yogurt, apple cider vinegar (natural), and vanilla extract (natural) until smooth and creamy.
  4. Bring Wet and Dry Together: Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing to keep the batter light.
  5. Add the Rhubarb: Carefully fold in the diced rhubarb, spreading it evenly throughout the batter to ensure a balance of flavor in every bite.
  6. Bake to Perfection: Divide the batter into a muffin tin lined with paper cups or greased well, then bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and a toothpick inserted comes out clean.

Notes

  • Fresh Is Best: Using fresh rhubarb rather than canned makes a big difference in flavor and texture.
  • Don’t Overmix: Stir the batter just until ingredients come together to avoid dense muffins.
  • Check Early for Doneness: Ovens vary, so start checking around 18 minutes to prevent drying out.
  • Uniform Pieces: Cut rhubarb into similar-sized chunks to ensure even distribution and baking.
  • Use Room Temperature Ingredients: This helps them combine more smoothly and produce a consistent batter.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: rhubarb muffins, plant-based muffins, easy breakfast, quick muffins, fluffy muffins, tangy muffins, vegan muffins, gluten free muffins

Find it online: https://easyrecipeplanet.com/rhubarb-muffins/