Name: Vegan Rhubarb & White Chocolate Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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; ½ cup almonds, chopped; 2 tbsp brown sugar; 1 tsp cardamom

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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.

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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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!

3 from 3 votes

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Prep Time 10

Cook Time 25

Total Time 35

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