Description
These Easy Rhubarb Muffins offer a fresh, tangy-sweet flavor balanced with a tender crumb and natural sweetness. Perfect for breakfast or a healthy snack, they are quick to prepare with simple wholesome ingredients and can be customized with various mix-ins or toppings.
Ingredients
Scale
Primary Ingredients
- 1 cup fresh rhubarb, washed and chopped
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup plant-based butter, softened
- 1/2 cup plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 teaspoons baking powder
- 1 tablespoon natural gelling agent
- 1 teaspoon vanilla extract (natural)
Instructions
- Prepare the Rhubarb: Wash and chop the fresh rhubarb into small pieces. This ensures every bite has a fruity tang and soft texture blended perfectly into the muffin batter.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and natural gelling agent to help create a light and fluffy texture.
- Combine Wet Ingredients: In a separate bowl, beat plant-based butter and brown sugar until creamy. Stir in plant-based milk, vegetarian Worcestershire sauce (natural), and vanilla extract (natural), creating a smooth, flavorful base.
- Blend Wet and Dry: Slowly add the dry mixture to the wet ingredients, stirring just until combined. Keep the batter slightly lumpy for a tender crumb and avoid overmixing.
- Fold in Rhubarb: Gently fold chopped rhubarb into the batter, spreading it evenly for a consistent burst of flavor in each muffin.
- Bake to Perfection: Divide batter into a muffin tin lined with paper cups or lightly greased. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Use fresh rhubarb for the best texture and tangy flavor.
- Do not overmix the batter to keep muffins light and fluffy.
- Ensure plant-based butter and milk are at room temperature for better mixing.
- Test muffins at 20 minutes with a toothpick to prevent overbaking.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Rhubarb muffins, plant-based muffins, vegan muffins, easy snack, healthy muffins, gluten free muffins
