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Rhubarb Muffins

Rhubarb Muffins

  • Author: Jonathan
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Easy Rhubarb Muffins bursting with fresh tartness and made with plant-based ingredients, perfect for a quick, wholesome, and flavorful treat that brightens your mornings or snack time with a light, tender crumb and subtle hints of vanilla and cinnamon.

Ingredients

Scale

Fresh Rhubarb Preparation

  • 1 1/2 cups fresh rhubarb, washed and chopped into small bite-sized pieces

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for a gluten-free option)
  • 3/4 cup brown sugar (natural)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup plant-based milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 teaspoon lemon zest
  • 1 tablespoon natural gelling agent (such as pectin or agar, according to package instructions)

Instructions

  1. Prepare the Rhubarb: Wash and chop the fresh rhubarb into small, bite-sized pieces. Set aside in a bowl so they are ready to fold into your batter without releasing moisture prematurely.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar (natural), baking powder, baking soda, ground cinnamon, and salt to ensure even distribution of the rising agents and spices for a balanced muffin.
  3. Combine Wet Ingredients: In another bowl, whisk together the plant-based milk, vegetable oil, vanilla extract (natural), vegetarian Worcestershire sauce, lemon zest, and natural gelling agent until smooth and fully combined.
  4. Bring It All Together: Pour the wet mixture into the dry ingredients and gently fold with a spatula. Avoid overmixing to keep the muffins light and tender. Fold in the chopped rhubarb last to maintain their texture within the batter.
  5. Bake to Perfection: Divide the batter evenly into a muffin tin lined with paper cups or greased generously. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
  6. Cool and Enjoy: Let the muffins cool slightly in the tin before transferring to a wire rack. These muffins taste best warm but keep well for snacks or breakfast.

Notes

  • Use fresh rhubarb for best tartness and texture; avoid canned or frozen when possible.
  • Do not overmix the batter; stir just until combined to keep muffins light and tender.
  • Ensure your oven is preheated correctly for even baking and consistent rise.
  • Prepare muffin tin properly with paper liners or grease well to prevent sticking and ease cleanup.
  • Test doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Rhubarb Muffins, Plant-Based Muffins, Vegan Muffins, Gluten-Free Muffins, Easy Muffin Recipe, Breakfast Muffins, Snack Muffins

Find it online: https://familycookspot.com/rhubarb-muffins/