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Rhubarb Muffins

Rhubarb Muffins

  • Author: Brian
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan, Gluten Free Option

Description

Brighten your mornings with fresh, flavorful, and fluffy Rhubarb Muffins. These plant-based muffins combine tart rhubarb and natural sweetness for a moist, tender texture using wholesome ingredients. Perfect for breakfast or a snack, they are easy to make and full of vibrant, comforting flavor.

Ingredients

Scale

Fresh Ingredients

  • 1 cup fresh rhubarb stalks, chopped into small pieces

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3/4 cup natural brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp natural gelling agent
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup plant-based milk
  • 1/3 cup vegetable oil
  • 1/2 cup plant-based yogurt
  • 1 tsp natural vanilla extract
  • 1 tsp vegetarian Worcestershire sauce (natural)

Instructions

  1. Prepare the Rhubarb. Wash and chop fresh rhubarb into small, even pieces to ensure the tartness is evenly distributed throughout the muffins.
  2. Mix the Dry Ingredients. In a large bowl, whisk together the all-purpose flour, natural brown sugar, baking powder, baking soda, natural gelling agent, and salt to form the dry base.
  3. Combine the Wet Ingredients. In a separate bowl, stir together plant-based milk, vegetable oil, plant-based yogurt, natural vanilla extract, and vegetarian Worcestershire sauce (natural) until smooth and evenly blended.
  4. Bring Wet and Dry Together. Pour the wet mixture into the dry ingredients and gently fold just until combined, being careful not to overmix; some lumps are okay for light, fluffy muffins.
  5. Fold in Rhubarb. Gently fold the chopped rhubarb into the batter, distributing it evenly without breaking up the pieces to maintain bursts of fresh flavor.
  6. Bake. Scoop the batter into lined muffin tins, filling each about three-quarters full. Bake at 375°F (190°C) for 18-22 minutes until golden and a toothpick inserted near the center comes out clean. Let cool for a few minutes before enjoying.

Notes

  • Choose firm, bright-colored rhubarb stalks for the best flavor and texture.
  • Do not overmix the batter to preserve fluffiness and prevent dense muffins.
  • Use room temperature wet ingredients for an even batter and better rise.
  • Use an ice cream scoop or spoon to portion the batter evenly for uniform muffins.
  • Test doneness by inserting a toothpick into the center; it should come out clean when fully baked.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Rhubarb muffins, plant-based muffins, vegan breakfast, gluten-free muffins, fluffy muffins, tart and sweet muffins

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