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!
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 chocolate2 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
