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!
Servings 12
Calories 245kcal
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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.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.
Nutritional Information (Approximate)
Calories: 245kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 114mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
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