Description
Bright and delightful Rhubarb Muffins made with fresh rhubarb and plant-based ingredients for a moist, tangy, and fluffy snack. Perfect for breakfast, brunch, or anytime you crave a flavorful and easy-to-make treat with a perfect balance of sweet and tart.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (or plant-based gluten-free flour blend for gluten-free option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup natural brown sugar
Wet Ingredients
- 1 cup plant-based yogurt
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1 tsp vanilla extract (natural)
Main Ingredient
- 1 cup fresh rhubarb, washed and chopped into small pieces
Instructions
- Prepare the rhubarb: Wash and chop fresh rhubarb into small, even pieces to ensure even cooking and a consistent tart flavor throughout the muffins.
- Mix the dry ingredients: In a large bowl, whisk together all-purpose flour (or gluten-free blend), baking powder, baking soda, salt, and natural brown sugar until well combined for proper rise and balanced sweetness.
- Combine wet ingredients: In a separate bowl, mix plant-based yogurt, vegetable oil, apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth and well blended. The acidity will aid the muffins’ lift.
- Incorporate wet and dry mixtures: Gently fold the wet ingredients into the dry mix, stirring just until combined to avoid dense muffins and maintain a light, fluffy texture.
- Add rhubarb pieces: Carefully fold in the chopped rhubarb to distribute evenly so each muffin features its characteristic tangy bursts.
- Bake to perfection: Spoon the batter into lined or lightly greased muffin tins. Bake at 375°F (190°C) for 18-22 minutes. Check doneness by inserting a toothpick; it should come out clean. Let cool slightly before serving.
Notes
- Use fresh, firm rhubarb stalks for best flavor and texture.
- Do not overmix the batter; stir only until ingredients combine to keep muffins tender.
- Start testing muffins at 18 minutes to avoid overbaking and dryness.
- Use room temperature plant-based yogurt and oil to blend the ingredients evenly.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to keep them from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: rhubarb muffins, plant-based muffins, vegan muffins, gluten-free muffins, breakfast muffins, tangy muffins
