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Rhubarb Muffins

Rhubarb Muffins

  • Author: Eric
  • Total Time: 35-40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Rhubarb Muffins offer a delightful combination of tangy freshness and a soft, moist texture. Bursting with the bright flavor of fresh rhubarb and enhanced with natural ingredients, they make for a perfect sweet treat any time of day. Easy to prepare at home, these muffins are great for breakfast, dessert, or a snack, and are suitable for various dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh rhubarb, washed and finely chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup natural brown sugar
  • 1 cup plant-based milk
  • 1/4 cup plant-based butter, melted
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon natural gelling agent
  • 1 teaspoon vanilla extract (natural)

Instructions

  1. Prepare the Rhubarb: Begin by washing and finely chopping the fresh rhubarb into small pieces. This ensures even distribution and a signature tart flavor in every muffin.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and natural brown sugar to create the dry base of the batter.
  3. Combine Wet Ingredients: In a separate bowl, stir together the plant-based milk, melted plant-based butter, apple cider vinegar, vegetarian Worcestershire sauce (natural), vanilla extract (natural), and natural gelling agent until smooth and well combined.
  4. Bring It Together: Gradually add the wet ingredients to the dry mixture, folding gently until just combined. Carefully fold in the chopped rhubarb to avoid overmixing and maintain a tender muffin texture.
  5. Bake: Spoon the batter into a lined muffin tin, filling each cup about two-thirds full. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Notes

  • Use fresh rhubarb for best texture and flavor; avoid frozen rhubarb unless thawed and well-drained.
  • Do not overmix the batter to keep muffins tender and moist.
  • Check oven temperature with an oven thermometer for accurate baking.
  • Let muffins cool slightly before removing from the tin to keep them intact.
  • Toss rhubarb in a teaspoon of flour before folding it into the batter to prevent sinking.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Rhubarb Muffins, Plant-Based, Vegan Muffins, Gluten Free Muffins, Fruit Muffins, Easy Baking

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