Rhubarb muffins
Straight from the oven, these easy rhubarb muffins have an alluring scent that draws you right in. They surprise with small bits of tart rhubarb, sweet white chocolate, and crunchy almonds, all nestled in a tender, moist crumb. A little orange zest adds a delicate, sweet, tangy, and fragrant aroma that makes these muffins even harder to resist.
Ingredients
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250 g
Butter
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250 g
Sugar
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4
Eggs
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300 g
Rhubarb in small pieces, fresh or frozen
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100 g
White chocolate, coarsely chopped
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300 g
Plain flour
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100 g
Blanched almonds, chopped
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1 tbsp
Baking powder
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1 tbsp
Unwaxed orange zest, finely grated
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Muffins cases
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When picking rhubarb, go for firm stalks with a smooth surface and a bright pink to deep red colour. The skin should be smooth, with no signs of wilting, softness, or dry ends. Medium-sized stalks often have a more delicate texture, which works especially well in these muffins.
If you do not have fresh rhubarb on hand, frozen rhubarb works just as well. Add it straight from the freezer without thawing, as this helps retain its shape and prevents excess liquid from affecting the muffins' texture.
Use an ice cream scoop to portion the batter. It distributes the batter evenly between the cases, so the muffins turn out the same size and bake evenly. It also helps you avoid spills and overfilling, making it much easier to fill the cases.
Before placing the muffins in the oven, sprinkle a little sugar on top. It caramelises during baking, giving you a crisp crust with a sweeter finish.
FAQ: Questions about rhubarb muffins
Once you start making rhubarb muffins, a few things are bound to cross your mind mid-mix. We have answered the most common questions below to help you along.
Do I need to cook rhubarb before making the muffins?
No, you do not need to cook rhubarb before making the muffins. It softens as it bakes in the oven, so there is no need to prepare it in advance. Using it raw also helps the pieces hold their shape and gives the muffins a more defined texture.
How do I check if my rhubarb muffins are fully baked?
To check if your rhubarb muffins are fully baked, insert a skewer or toothpick into the centre of one of them. If it comes out clean or with only a few dry crumbs, they are ready. If you see wet batter, they need a little more time in the oven.
How should I store rhubarb muffins?
Store your rhubarb muffins in an airtight container at room temperature for 2–3 days. Line the container with kitchen paper, both underneath and on top, to absorb moisture and prevent soggy tops. If you would like them to last a little longer, keep them in the fridge for up to 5 days, though they may firm up slightly.
Can you freeze rhubarb muffins?
Yes, you can freeze rhubarb muffins. Once they have cooled, place them in a sealed container or freezer bag and store them for up to 3 months. When you are ready to enjoy them again, take them out and thaw at room temperature for 1–2 hours. If you want to speed things up, warm one muffin at a time in the microwave for about 20–30 seconds until soft again.
Nutritional values per serving
Energy:
285 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 2 g |
| Protein | 5.1 % | 3.6 g |
| Fat | 65.4 % | 21.1 g |
| Carbohydrates | 29.5 % | 20.7 g |
Sweet and tart rhubarb muffins with white chocolate
Rhubarb and white chocolate make a brilliant pairing in these muffins. The rhubarb brings a fresh, tangy sharpness to the tender crumb, while the white chocolate adds creamy sweetness with notes of vanilla. That contrast comes through in the texture, too. The rhubarb softens in the oven while still keeping a little bite, and the white chocolate melts into the muffins, adding extra richness to every mouthful. One bite in, and you will know exactly what we mean.
Moist crumb with orange zest and subtle almond crunch
Break one muffin open, and you will notice the tender crumb straight away, rich with butter and soft all the way through. Chopped almonds are folded into the batter, bringing a light crunch that catches you by surprise, while orange zest contributes a bright, floral citrus note throughout. Every bite feels a little different, which only makes the next one more tempting.
Made for sweet moments throughout the day
These rhubarb muffins have a knack for turning up at just the right moment. Enjoy one with coffee or tea in the afternoon, serve them as part of a slow weekend breakfast, or bring them to the table for a special occasion when something sweet is in order. They are perfect for everyday moments and for sharing with others.
If these rhubarb muffins have you in the mood for more, take a look at our rhubarb traybake, rhubarb meringue pie, and rhubarb and strawberry crumble for a few more sweet ideas to try.
Bring your own touch to the recipe
This simple rhubarb muffin recipe is easy to adjust, so feel free to change things up as you go. Swap the almonds for grated marzipan if you like. It melts into the batter as the muffins bake, a sweeter, more pronounced almond flavour.
Rhubarb also pairs beautifully with berries and other fruit. Strawberries soften rhubarb’s tang with their juicy sweetness, while raspberries bring a brighter, more vibrant tartness. Cherries, whether sweet or sour, introduce a deeper, more concentrated fruitiness.
You can also vary the flavour with a few spices. Cinnamon adds a sweet, rounded warmth, nutmeg brings a deeper and slightly earthy spice, and cardamom lends a light, aromatic note that works especially well with the orange zest.
For more inspiration, browse our collections of rhubarb desserts and easy rhubarb recipes, where you will find plenty of ideas to keep cooking with rhubarb. Or, get an overview of our rhubarb universe and discover all you need to know about rhubarb.
