• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Effortless Foodie
  • About
  • Contact
  • Recipes
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Ebooks
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Ebooks
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Muffins

    Rhubarb and White Chocolate Muffins

    Published: Apr 22, 2025 · Modified: Apr 22, 2025 by Beth Sachs · 7 Comments · This post may contain affiliate links.

    Jump to Recipe
    Rhubarb muffins pin image.

    Moist and fluffy rhubarb and white chocolate 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.

    Would you like to save this?

    We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!

    This site is protected by the Google Privacy Policy and Terms of Service apply.

    The sharp tang of rhubarb pairs perfectly with the creamy sweetness of white chocolate in these irresistibly moreish muffins.

    They’re the perfect way to celebrate rhubarb season—simple to make, bursting with flavour, and guaranteed to disappear fast!

    If you love muffins 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?

    1. Ready in under 30 minutes with simple ingredients.
    2. Perfect as a snack or a grab-and-go breakfast.
    3. Make ahead and freeze for a ready-to-go treat anytime.

    🥘 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

    • Avoid overmixing: Gently mix the batter until just combined. Overmixing can lead to tough, chewy muffins instead of light and fluffy ones.
    • Use room temperature ingredients: This helps the batter come together smoothly and ensures soft, moist muffins.
    • Frozen rhubarb works too: No fresh rhubarb? No problem. You can use frozen rhubarb straight from the freezer—no need to thaw. I like to chop and freeze any extra garden rhubarb in freezer-safe bags for recipes like this!
    • Prepping rhubarb: Wash the stalks thoroughly, trim off the ends and discard the leaves. Dice into small 1–2 cm pieces—rhubarb’s tartness is best balanced in small bites.
    • Make mini muffins: Want bite-sized treats? This recipe can make 24 mini muffins instead of 12 regular ones—perfect for lunchboxes or little hands.

    🍴 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

    These rhubarb white chocolate muffins are best enjoyed fresh on the day they’re baked, when they’re at their fluffiest. That said, they’ll keep well in an airtight container at room temperature for up to 3 days.

    To freeze, place the muffins (still in their tin) in the freezer for a couple of hours until firm. Then transfer them to freezer-safe bags or containers. They’ll keep for up to 3 months—perfect for stashing away sweet treats for later!

    ❓ 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?

    🍽️ More family-friendly recipes

    Easy bakes from the Effortless Foodie kitchen!

    • Madeira loaf cake on a wooden board with a slice cut.
      Easy Madeira Cake Recipe
    • A stack of Biscoff blondies.
      Easy Biscoff Blondies Recipe
    • Fork biscuits
      Easy Vanilla Fork Biscuits
    • Rolo brownies stacked on top of each other.
      Easy Rolo Brownies

    Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

    Recipe

    Rhubarb muffins in a baking tin.
    Email
    Print Pin
    5 from 5 votes

    Rhubarb and White Chocolate Muffins

    These rhubarb and white chocolate muffins are super moist and fluffy, packed with tangy rhubarb and sweet white chocolate—it’s a match made in muffin heaven!
    Course Snack
    Cuisine British
    Prep Time 8 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 26 minutes minutes
    Servings 12
    Calories 245kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Would you like to save this?

    We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!

    This site is protected by the Google Privacy Policy and Terms of Service apply.

    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.
      140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
    • 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.
      140 g Butter, 100 ml Natural Yogurt, 2 Eggs, 1 teaspoon Vanilla Extract
    • Fold in the rhubarb and white chocolate chunks.
      150 g Rhubarb, 100 g White Chocolate Chunks
    • Spoon into the paper cases then top with a little demerara sugar.
      2 tablespoon Demerara Sugar
    • Bake for 18 minutes. Allow to cool slightly before eating!

    Notes

    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 and White Chocolate 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.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Muffin Recipes

    • Apple and blackberry muffins on a wooden board.
      Easy Apple and Blackberry Muffins Recipe
    • Easy cinnamon apple muffins on a cake stand.
      Easy Apple and Cinnamon Muffins Recipe
    • B;ackberry and lemon muffins stacked up
      Easy Blackberry and Lemon Muffins Recipe
    • Blackcurrant muffins on a cake stand.
      Easy Blackcurrant Muffins with White Chocolate Chips

    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
    6. Wendy

      July 31, 2023 at 5:28 pm

      5 stars
      These are great, cheated and added custard as well as white chocolate, was just lush. Could these be made in an airfryer though?

      Reply
      • Beth Sachs

        July 31, 2023 at 6:39 pm

        Hi Wendy! Yes they can, follow the instructions in my air fryer blueberry muffins post in terms of temp and timings!

        Reply
    5 from 5 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rhubarb muffins pin image.

    Hi, I'm Beth!

    Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    Read more!

    My Web Stories

    Footer

    Footer

    Rhubarb muffins pin image.

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn commissions from qualifying purchases

    Copyright © 2025 Effortless Foodie

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.