These easy vegan rhubarb muffins are super moist and fluffy! With added orange zest, ginger & optional crumble topping they're just the best!
Every year I get excited when rhubarb makes its appearance in my fruit and veg box and usually new recipe makes its way to the blog soon after.
This year is no exception and as I know you guys and girls love quick and simple bakes, the time has come for rhubarb muffins.
Jump to:
- The best rhubarb muffins
- Ingredients & possible substitutions
- Preparing rhubarb
- Can I make these gluten-free?
- Optional crumble topping to make Rhubarb Crumble Muffins
- Useful tips
- Storing and freezing advice
- Serving suggestions
- How to make Vegan Rhubarb Muffins?
- More rhubarb recipes you might enjoy
- 📋 Recipe
- 💬 Comments
The best rhubarb muffins
These vegan rhubarb muffins are:
- Ready in just over half an hour
- Egg and dairy free
- Easy to make gluten-free
- Moist and fluffy
- Full of added flavour from orange zest and ginger
- Optional crumble topping is like an icing on the cake, so so good!
- They make great dessert but also perfect addition to your weekend breakfast or brunch, picnic or lunchboxes
Ingredients & possible substitutions
Plain (All-Purpose) Flour - For light and fluffy muffins, white flour is a must! However, if you'd rather add some fibre, feel free to use half white and half wholemeal flour instead.
Feel free to use your favourite gluten-free flour if you'd like these to be gluten-free.
Brown Sugar - I've played with different amounts of sugar in these muffins and found that sweet spot with 225g/ 1 cup of brown sugar which will give you muffins that are not overly sweet yet sweet enough to counteract the tartness of rhubarb.
If you've got particularly sweet tooth though you might want to increase the sugar to 300g.
Soya Milk - I find that unsweetened soya milk works best in vegan bakes but you could also use oat milk here.
Lemon juice or Apple Cider Vinegar - Either works fine.
Rapeseed Oil - Any neutral oil will do.
Baking Powder & Baking Soda - Raising agents.
Orange Zest - It goes really well with rhubarb and adds lovely citrus vibe to the muffins.
Stem Ginger - Optional but really recommended as it adds another layer of deliciousness plus subtle spicy vibe (nothing serious).
If you're not a fan of ginger simply leave it out or you might want to add a teaspoon of ground cinnamon to the mix instead.
Preparing rhubarb
Wash rhubarb stalks thoroughly and trim the very bottom bit which is slightly woody and usually white(ish) in colour.
If you happen to grow your own rhubarb then make sure to discard the leaves as well as they're toxic. Shop bought rhubarb usually comes without the leaves.
Depending on the thickness of the rhubarb stalk I tend to either split it in half (lengthwise) first and then cut into small chunks (quite thin ones) or for thinner stalks cut them as they are.
How big you cut your rhubarb is really up to you but I like my pieces to be quite small here.
Can I make these gluten-free?
My rhubarb muffins are very easy to make gluten free. Simply substitute the flour with your favourite gluten-free flour blend.
Don't forget to make sure your raising agents are certified gluten-free as well.
Optional crumble topping to make Rhubarb Crumble Muffins
I'm a huge fan of crumble topping on these muffins for that bit of crunch and added sweetness but they also taste lovely plain or with a little sprinkle of demerara sugar just like on my Vegan Blueberry Muffins.
My crumble is pretty special (if I say so myself) with added oats, ground almonds, nuts and seeds which make it stay crunchy for longer!
I also use it in my Pear Crumble with Granola Topping which you might want to check out as well.
Useful tips
- Preheat your oven in advance so that it's at the right temperature once rhubarb muffins are ready to be baked. Don't let them stand waiting for the oven as the longer they wait the less they rise.
- As with any other muffin recipe, make sure you don't overmix the batter when combining dry and wet ingredients and when adding rhubarb. Use gentle folding motion when mixing and only until combined.
- Make sure to thoroughly mix your dry ingredients first (I like to use small whisk to do that). This way you won't need to mix too much once wet ingredients are added.
- Once baked, let the muffins rest in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
- The longer you let your muffins cool after they come out of the oven the easier it is to take them out of the cases (not always easy to wait though especially as they're lovely slightly warm)!
Storing and freezing advice
Rhubarb muffins will keep in the airtight container on the kitchen counter for 2-3 days.
Personally, I don't like refrigerating muffins but if you need to do that (when it's particularly hot) make sure to bring them to room temperature before serving.
They freeze well (for up to a month) but if you freeze them with crumble topping bare in mind it might get a bit soggy when you defrost them.
Serving suggestions
If you need something simple or quickly and on the go you really cannot beat rhubarb muffins as they are.
For more of a pudding try them with scoop of your favourite vegan vanilla ice cream or some vegan custard.
How to make Vegan Rhubarb Muffins?
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
- Preheat the oven to 180C/350F/Gas Mark 4 and line muffin tin with 12 paper cases.
- Prepare your rhubarb by washing and cutting it into small chunks (see Preparing Rhubarb above).
- If you'd like to make rhubarb crumble muffins, prepare your crumble topping by mixing flour, sugar, oats and ground almonds together in a bowl followed by small chunks of cold vegan butter. Rub butter into the flour mixture until you get breadcrumbs like consistency. Mix in nuts and seeds and set aside.
- In a large bowl mix together flour, brown sugar, baking powder, baking soda and orange zest.
- Finely chop stem ginger (if using) and add it to your dry ingredients, mixing to incorporate.
- In a jug mix together soya milk, apple cider vinegar (or lemon juice) and oil.
- Pour wet ingredients into the dry ones and mix in gently (using folding motion) to incorporate. Be careful not to overmix your batter.
- Add rhubarb chunks and mix them in gently (using folding motion) until combined.
- Divide muffin batter into prepared cases and sprinkle over prepared crumble topping or perhaps demerara sugar. You can also leave your muffins plain.
- Bake in preheated oven for approximately 25-30 minutes until risen and spring back when touched and skewer inserted into centre comes out clean.
- Let the muffins cool in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
- Enjoy!
Have you tried my Vegan Rhubarb Muffins recipe?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below.
More rhubarb recipes you might enjoy
Stewed Rhubarb (Rhubarb Compote)
Easy Rhubarb Tart (Vegan)
Easy Rhubarb Crumble (Rhubarb Crisp)
Homemade Rhubarb Cordial (Rhubarb Syrup)
Rhubarb Ice Cream (No Churn)
Easy Rhubarb Cake
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📋 Recipe
Vegan Rhubarb Muffins
Equipment
Ingredients
- 350 g plain (all-purpose) flour see notes
- 225 g light brown sugar see notes
- 1.5 tsp baking powder
- 1 tsp baking soda
- 250 ml unsweetened soya milk or oat milk
- 5 Tbsp rapeseed/olive oil
- 2 tsp apple cider vinegar or lemon juice
- zest of one large orange
- stem ginger in syrup (roughly 2 balls) finely chopped, optional, see notes
- 300 g rhubarb cut into small pieces
Crumble Topping
- 25 g plain (all-purpose) flour
- 10 g porridge oats
- 10 g ground almonds
- 25 g brown sugar
- 25 g vegan butter
- 10 g walnuts
- 10 g sunflower seeds
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4 and line muffin tin with 12 paper cases.
- Prepare your rhubarb by washing and cutting it into small chunks.
- If you'd like to make rhubarb crumble muffins, prepare your crumble topping by mixing flour, sugar, oats and ground almonds together in a bowl followed by small chunks of cold vegan butter. Rub the butter into the flour mixture until you get breadcrumbs like consistency. Mix in nuts and seeds and set aside.
- In a large bowl mix together flour, brown sugar, baking powder, baking soda and orange zest.
- Finely chop stem ginger (if using) and add it to your dry ingredients, mixing to incorporate.
- In a jug mix together soya milk, apple cider vinegar (or lemon juice) and oil.
- Pour wet ingredients into the dry ones and mix in gently (using folding motion) to incorporate. Be careful not to overmix your batter.
- Add rhubarb chunks and mix them in gently (using folding motion) until combined.
- Divide muffin batter into prepared cases and sprinkle over prepared crumble topping or perhaps demerara sugar. You can also leave your muffins plain.
- Bake in preheated oven for approximately 25-30 minutes until risen and spring back when touched and skewer inserted into centre comes out clean.
- Let the muffins cool in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
- Enjoy!
Notes
- Nutritional information is approximate, per large muffin with crumble topping and should be treated as a rough guideline only.
- For fluffiest and lightest result, use white flour! However, if you'd rather add some fibre, feel free to use half white and half wholemeal flour instead. For gluten-free option use your favourite gluten-free flour.
- 225g/1 cup of brown sugar will give you muffins that are not overly sweet yet sweet enough to counteract the tartness of rhubarb. If you have particularly sweet tooth you might want to increase the sugar to 300g.
- Stem ginger can be left out. You could also replace it with teaspoon of ground cinnamon instead.
- Feel free to skip crumble topping and bake your muffins plain or sprinkle them with some demerara sugar for that sweet crunch instead.
- Store in the airtight container for at room temperature for 2-3 days, alternatively freeze for up to 1 month.
- Preheat your oven in advance so that it's at the right temperature once rhubarb muffins are ready to be baked. Don't let them stand waiting for the oven as the longer they wait the less they rise.
- Don't overmix the batter when combining dry and wet ingredients and when adding rhubarb. Use gentle folding motion when mixing and only until combined.
- Make sure to thoroughly mix your dry ingredients first, this way you won't need to mix too much once wet ingredients are added.
- Once baked, let the muffins rest in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
- The longer you let them cool after they come out of the oven the easier it is to take them out of the cases!
Nutrition
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Caroline Addenbrooke says
I made these on Sunday for a treat ....The flavour was unusually yummy and it's certainly a muffin I'll keep in my arsenal of REALLY good food. Not being a sweet-tooth, I did reduce the sugar in the recipe to half, and thought I should reduce the rhubarb quantity a bit because of the reduction of sugar (rhubarb being really sour). They were divine and really quick and easy to make! I highly recommend them even with the sugar adjustment!!!
joskitchenlarder says
Hi Caroline, That is so great to hear! I'm so happy you enjoyed them and thank you so much for taking the time to let me know, it means a lot. 🙂 x