Rhubarb & White Chocolate Muffins

by | Mar 25, 2025 | Recipes, Snacks & Sweets | 46 comments

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Spring is the perfect season for fresh rhubarb, and what better way to enjoy it than in a batch of soft, fluffy muffins with sweet white chocolate? These Rhubarb & White Chocolate Muffins strike the perfect balance between tart and sweet, making them ideal for brunch, afternoon snacks, or a cozy dessert.

Rhubarb Muffins

Why You’ll Love This Recipe

✔ Naturally Sweet and Tangy: The tartness of rhubarb pairs beautifully with creamy white chocolate.

✔ Simple and Quick: Ready in just 35 minutes!

✔ Perfect for Sharing: Great for family gatherings or as a homemade gift.

Rhubarb Muffins

Tips for Success

  • Fresh rhubarb works best, but frozen can also be used. Just make sure to thaw and drain excess liquid.
  • Store the muffins in an airtight container for up to 3 days or freeze them for longer storage.
Rhubarb Muffins

Ready to Bake?

If you’re looking for a delicious, plant-based muffin recipe that celebrates seasonal ingredients, these Rhubarb & White Chocolate Muffins are a must-try. The soft texture, sweet white chocolate, and tangy rhubarb create a flavor combination that’s hard to resist!

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Rhubarb Muffins

Vegan Rhubarb & White Chocolate Muffins

These soft and fluffy muffins perfectly balance the tartness of fresh rhubarb with the sweetness of creamy white chocolate. Made with plant-based ingredients, they're easy to whip up and perfect for a light dessert, snack or part of a brunch!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Cake, Dessert, Snack
Cuisine Northern European, Scandinavian
Servings 12 muffins

Ingredients
  

Muffins

  • 1⅔ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cups plant-based yogurt (plain or vanilla)
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 5 tbsp vegan butter, melted (about ⅓ cup solid)
  • 1 tsp vanilla extract
  • ½ organic lemon, zest
  • 2 cups fresh rhubarb, chopped (about 2-3 stalks)
  • ½-⅔ cup vegan white chocolate, chopped

Topping

  • ½ cup almonds, chopped
  • 2 tbsp brown sugar
  • 1 tsp cardamom

Instructions
 

  • Preheat the oven to 350℉ (180℃ fan). Line a muffin tin with paper liners.
  • Prep the rhubarb: Toss chopped rhubarb with 1-2 tbsp sugar. Set aside.
    2 cups fresh rhubarb, chopped (about 2-3 stalks)
  • In a large bowl, mix together the flour, baking powder, baking soda, and salt.
    1⅔ cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
  • In another bowl, whisk the yogurt, sugars, melted vegan butter and vanilla extract. Add the lemon zest and stir to combine.
    ¾ cups plant-based yogurt (plain or vanilla), ¼ cup granulated sugar, ¼ cup brown sugar, 5 tbsp vegan butter, melted (about ⅓ cup solid), 1 tsp vanilla extract, ½ organic lemon, zest
  • Combine wet and dry ingredients gently. Add 1-2 tbsp of plant milk if the batter is too thick.
  • Fold in rhubarb and white chocolate
    2 cups fresh rhubarb, chopped (about 2-3 stalks), ½-⅔ cup vegan white chocolate, chopped
  • Spoon batter into muffin liners, filling each about ¾ full.
  • Mix the ingredients for the topping, and sprinkle over the muffins.
    ½ cup almonds, chopped, 2 tbsp brown sugar, 1 tsp cardamom
  • Bake for 20-25 minutes, or until golden and a toothpick comes out clean.
  • Let the muffins cool on a wire rack before enjoying.

Notes

Keyword plantbased, rabarbermuffins, rhubarb, rhubarb muffins, vegan cake, vegansk, white chocolate

46 Comments

  42. Meagan4336
    Meagan4336 on 15/07/2025 at 03:53

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