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    Home » Recipes » Muffins

    Rhubarb Muffins

    Published: Mar 26, 2021 · Modified: Feb 14, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Rhubarb muffins pin image.

    Moist and fluffy rhubarb muffins studded with tart home-grown rhubarb and sweet white chocolate chunks, a flavour match made in heaven!

    These delicious muffins are perfect as a fruity snack with a cup of tea, and best of all they are made in under 30 minutes!

    Rhubarb muffins in a muffin tray.

    The tartness of the rhubarb contrasts so well with the sweet white chocolate in these moreish rhubarb muffins!

    Make the most of rhubarb season and have a go at making these delicious sweet treats yourself!

    If you're a muffin fiend like me, you might want to take a look at my other muffin recipes on the blog! There's something for everyone and every occasion!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQS
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    • Quick and easy to make
    • Perfect for a snack or grab and go breakfast
    • Can be frozen

    🥘 Ingredients

    Ingredients for rhubarb muffins.
    • Rhubarb - I used home-grown rhubarb which has a darker green stem than forced rhubarb which has a light pink colour. Both would work well though in this recipe. Cut the rhubarb into 1cm dice.
    • Plain Flour - I used white plain flour but you could use wholemeal plain flour if you prefer.
    • Bicarbonate of Soda - the raising agent in these muffins.
    • Caster Sugar - white or golden caster sugar can be used.
    • Butter - the butter needs to be melted before using in the recipe. Make sure it has cooled back down to room temperature before using it.
    • Yogurt - a thick full-fat natural Greek yogurt gives the best texture and taste.
    • Eggs - 2 large free-range eggs.
    • Vanilla Extract - use a good quality vanilla extract and not vanilla essence.
    • White Chocolate Chunks - or use white chocolate chips if you prefer.
    • Demerara Sugar - for a sweet crunchy topping to the muffins.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.

    Two: Place the plain flour, bicarbonate of soda and caster sugar in a bowl.

    Three: In a jug whisk together the melted butter, yogurt, eggs and vanilla extract and pour into the dry ingredients. Mix gently to combine.

    Four: Fold in the rhubarb and white chocolate chunks.

    Five: Spoon into the paper cases then top with a little demerara sugar.

    Six: Bake for 18 minutes. Allow to cool slightly before eating!

    Main steps for making rhubarb muffins.

    💭 Top tips

    • Don't overmix the muffin mixture. Overmixing will result in tough chewy muffins!
    • Make sure your ingredients are at room temperature before starting the recipe. This will ensure your muffins will be moist and fluffy.
    • Frozen rhubarb can be used in place of fresh rhubarb. I often chop up any excess rhubarb from my garden and place it in freezer safe bags, ready to pull out for recipes like this! You don't need to thaw the rhubarb, just use it straight from the freezer.
    • To prepare rhubarb for use in these rhubarb muffins, firstly wash the rhubarb thoroughly, then trim off the bottoms and the leaves (you can discard these). Cut the stalks into small dice about 1-2cm. Rhubarb is tart so it's best to use smaller pieces.
    • Make 24 mini muffins instead of 12 regular size muffins.

    🍴 Serving suggestions

    The tart and fruity rhubarb muffins are delicious as a snack or grab and go breakfast option.

    I sometimes serve them for a quick and easy dessert with custard or honeycomb ice cream.

    📖 Variations

    • Replace the yogurt with custard to make rhubarb and custard muffins!
    • Add a teaspoon of cinnamon for added flavour and warmth.
    • Add chopped nuts for crunch and texture. 75g of chopped pecan nuts would work well.
    • Replace the rhubarb for apple when rhubarb isn't in season.
    A rhubarb muffin with white chocolate chips.

    🥡 Storage

    Muffins are best eaten fresh on the day they are made. However, they will keep in an air-tight tin or container for up to 3 days.

    The muffins can also be frozen for up to 3 months. Open freeze the muffins in the baking tin for a couple of hours, before removing the muffins and placing them in freezer safe bags.

    ❓ FAQS

    What is rhubarb?

    Rhubarb is technically a vegetable but due to it's tart fruity stems, it's often used as a fruit in puddings, desserts and sweet baked goods. The stems are the only edible part of the rhubarb plant and in fact it's dark green leaves are actually poisonous!

    What does rhubarb taste like?

    Rhubarb is very tart so it is usually cooked with sugar to counteract its sourness.

    When is rhubarb best to eat?

    Rhubarb stalks can be picked from March onwards with the last harvest in the late summer, around July, though growth may stop prior to this if the weather is very hot and dry. Stalks should be pulled rather than cut, to prevent rotting of the rhubarb stump. Pull the stalks when they are between 23-30cm long, holding them at the base and pulling gently upwards. 

    😋Related recipes

    More muffin recipes to try!

    • Biscoff Muffins
    • Blackcurrant Muffins
    • Cinnamon Spiced Pumpkin Muffins
    • Blueberry and White Chocolate Muffins
    • Peanut Butter and Banana Muffins
    • Blackberry and Lemon Muffins
    • Jam Muffins

    Have you seen my stewed rhubarb recipe? Definitely worth a try when rhubarb is in season!

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    • Easy Air Fryer Cheese Scones Recipe
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    Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

    Recipe

    Rhubarb muffins in a baking tin.
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    5 from 4 votes

    Rhubarb Muffins

    Moist and fluffy rhubarb muffins studded with tart home-grown rhubarb and sweet white chocolate chunks, a flavour match made in heaven!
    Course Snack
    Cuisine British
    Keyword rhubarb muffins
    Prep Time 8 minutes
    Cook Time 18 minutes
    Total Time 26 minutes
    Servings 12
    Calories 245kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Measuring Jug
    • Mixing Bowl
    • Wooden Spoon
    • 12 Hole Muffin Tin
    • Muffin Cases

    Ingredients

    • 140 g Caster Sugar
    • 200 g Plain Flour
    • 1 teaspoon Bicarbonate of Soda
    • 140 g Butter melted
    • 100 ml Natural Yogurt
    • 2 Eggs
    • 1 teaspoon Vanilla Extract
    • 150 g Rhubarb chopped into 1-2cm dice
    • 100 g White Chocolate Chunks
    • 2 tablespoon Demerara Sugar

    Instructions

    • Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
    • Place the plain flour, bicarbonate of soda and caster sugar in a large mixing bowl.
    • In a jug whisk together the melted butter, yogurt, eggs and vanilla extract and pour into the dry ingredients. Mix gently with a wooden spoon to combine.
    • Fold in the rhubarb and white chocolate chunks.
    • Spoon into the paper cases then top with a little demerara sugar.
    • Bake for 18 minutes. Allow to cool slightly before eating!

    Notes

    Top Tips:
    • Don't overmix the muffin mixture. Overmixing will result in tough chewy muffins!
    • Make sure your ingredients are at room temperature before starting the recipe. This will ensure your muffins will be moist and fluffy.
    • Frozen rhubarb can be used in place of fresh rhubarb. I often chop up any excess rhubarb from my garden and place it in freezer safe bags, ready to pull out for recipes like this! You don't need to thaw the rhubarb, just use it straight from the freezer.
    • To prepare rhubarb for use in rhubarb muffins, wash the rhubarb thoroughly then trim off the bottoms and the leaves and discard these. Cut the stalks into small dice about 1-2cm. Rhubarb is tart so it's best to use smaller pieces.
    • Make 24 mini muffins instead of 12 regular size muffins.
     
    Variations:
    • Replace the yogurt with custard to make rhubarb and custard muffins!
    • Add a teaspoon of cinnamon for added flavour and warmth.
    • Add chopped nuts for crunch and texture. 75g of chopped pecan nuts would work well.
    • Replace the rhubarb for apple when rhubarb isn't in season.
     
    Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Rhubarb Muffins
    Amount per Serving
    Calories
    245
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    1
    g
    Cholesterol
     
    30
    mg
    10
    %
    Sodium
     
    114
    mg
    5
    %
    Potassium
     
    110
    mg
    3
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    69
    IU
    1
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    59
    mg
    6
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Muffin Recipes

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    Reader Interactions

    Comments

    1. Michelle

      March 26, 2021 at 1:42 pm

      5 stars
      Such a delicious recipe! Loved the combination of white chocolate and rhubarb in these muffins -- thanks for sharing!

      Reply
    2. Jen

      March 26, 2021 at 1:51 pm

      5 stars
      I'm always happy when rhubarb comes back in season every year. It's one of my favorites and these muffins are perfect! Great way to start the day.

      Reply
    3. Natalie

      March 26, 2021 at 2:10 pm

      5 stars
      I was looking for some recipes to use rhubarb and I found your muffins. They look delicious. I love added white chocolate inside. Yum! Can't wait to make this.

      Reply
    4. klor

      March 26, 2021 at 2:12 pm

      5 stars
      So easy to make and the perfect snack for any time of the day. Love that you can also freeze these muffins, so you can have them whenever you want.

      Reply
    5. Soniya

      March 26, 2021 at 4:27 pm

      These rhubarb muffins look and and sound super delicious

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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