Description
Easy Rhubarb Muffins are soft, moist, and sweet plant-based treats bursting with fresh rhubarb flavor. Quick to prepare and perfectly balanced in tartness and sweetness, these muffins make a comforting breakfast or snack that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon natural gelling agent
Wet Ingredients
- 1 cup plant-based dairy
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
Produce
- 1 1/2 cups fresh rhubarb, chopped into small pieces
Instructions
- Prep Your Ingredients: Wash and chop the fresh rhubarb into small pieces. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with vegetable oil.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and natural gelling agent until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together plant-based dairy, vegetable oil, apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped rhubarb without overmixing to keep the texture tender.
- Bake: Spoon the batter into the muffin tin, filling each cup about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
- Use fresh rhubarb for the best texture and moisture control.
- Mix batter until just combined to keep muffins soft and fluffy.
- Use an ice cream scoop to portion batter evenly for uniform baking.
- Use room temperature plant-based dairy and oil for a smoother batter.
- Start checking muffins a few minutes early as oven times may vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: rhubarb, muffins, plant-based, breakfast, sweet, tart, soft, moist, vegan
