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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

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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