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!
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!
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✔️ Why should you try it?
- Quick and easy to make
- Perfect for a snack or grab and go breakfast
- Can be frozen
🥘 Ingredients
- 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!
💭 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.
🥡 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
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!
Rhubarb is very tart so it is usually cooked with sugar to counteract its sourness.
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!
🍽️ More family-friendly recipes
Easy bakes from the Effortless Foodie kitchen!
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Rhubarb Muffins
Equipment
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
- 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.
- 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.
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Michelle
Such a delicious recipe! Loved the combination of white chocolate and rhubarb in these muffins -- thanks for sharing!
Jen
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.
Natalie
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.
klor
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.
Soniya
These rhubarb muffins look and and sound super delicious