Vegan Rhubarb Muffins

5 from 3 votes

These easy vegan rhubarb muffins are super moist and fluffy! With added orange zest, ginger & optional crumble topping they're just the best!

Course Breakfast, Brunch, Dessert, Picnic Food, Snack

Cuisine British

Keyword rhubarb crumble muffins, vegan rhubarb muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings large muffins

Calories 288kcal

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!

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.

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.
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!