Love rhubarb? Then you’ve gotta try this delicious vegan rhubarb muffins recipe. The muffins are fluffy, moist, vanilla-scented and perfectly sweet with juicy, tart pockets of ruby-red rhubarb.
Delicious rhubarb plays a starring role in these scrumptious vegan rhubarb muffins, and does it steal the show!
Rhubarb is a wonderful flavor in breakfast and dessert dishes and it is one of my favorite ingredients to add to sweet treats in spring and summer, when these ruby-red stalks are seasonal and plentiful.
If you love rhubarb, I have so many must-try rhubarb recipes for you, including this stunning vegan rhubarb upside down cake, this sumptuous vegan rhubarb crisp that’s perfect for breakfast, and this delectable vegan strawberry rhubarb cheesecake with a lovely, marbled appearance that’ll win over everyone you serve it to.
But if you’re in the mood for something that’s a bit simpler and just as delicious, these vegan rhubarb muffins are what you want to make.
They come together effortlessly, in one bowl, and they take under 45 minutes from scratch to done. And they are so, so yummy, with a slightly crispy, tender muffin top and a soft, fluffy texture. The succulent bits of rhubarb melt into the crumb, adding a lovely pop of color and tons of flavor.
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Benefits of rhubarb
Rhubarb is actually a vegetable although it makes an appearance most frequently in desserts (you can make yummy savory sauces with rhubarb too!). It has a bright, shoulder-shruggingly-tart flavor that adds a delightful dimension to dessert dishes, making it one of spring and summer’s most anticipated treats.
The bright red stalks of rhubarb are loaded with anthocyanins, also found in other colorful fruits, legumes and vegetables like blueberries. grapes, plums, black beans and purple cabbage. Anthocyanins help fight cancer and lower blood pressure.
Rhubarb is also a rich source of other key nutrients, including vitamin K, and it has good amounts of calcium and vitamin C.
If you grow your own rhubarb, or buy it at farmers’ markets, make sure you trim out the leaves or any bits of leaves thoroughly. The leaves of the rhubarb plant contain oxalic acid, which can be toxic, and should never be consumed.
Why you’ll love these vegan rhubarb muffins
- Soft, fluffy, absolutely delicious. If you love a soft, cakey bread like my vegan rhubarb bread for breakfast, this rhubarb muffins recipe will be your new favorite. They taste divine, with a perfectly sweet crumb and the wonderfully tart rhubarb.
- One-bowl recipe. The muffin batter comes together in one-bowl, in just a few minutes.
- Perfect for breakfast, snack or dessert. You can serve these up any time of the day, including for a sweet treat in your brown bag lunch or as an after-school snack.
- Seasonal. Rhubarb is one of the most delicious seasonal foods and this is the perfect time of year to grab some up!
- Soy-free, nut-free and vegan.
Ingredients
- Unbleached all-purpose flour. You can also make this recipe with whole wheat pastry flour, which would make it healthier.
- Cornstarch. This adds more fluffiness and helps as an egg replacer. You can also use tapioca starch instead.
- Leavening: Baking soda and baking powder.
- Sugar. I use turbinado sugar in this recipe. Any granulated sugar, including coconut sugar and brown sugar, will work.
- Vegan yogurt. I use my homemade vegan yogurt. Use any vegan yogurt of your choice. If nut-free or soy-free, be sure to use a nut-free or soy-free yogurt.
- Non-dairy milk. I used oat milk. Use any non-dairy milk of your choice.
- Neutral oil. I use avocado oil for most of my cooking and baking. You can replace it with any oil of your choice or an equal quantity of vegan butter.
- Pure vanilla extract
- Rhubarb stalks. Choose stalks that are slender, tender and crisp. Don’t buy rhubarb that’s floppy or woody. The color doesn’t really matter, but redder stalks will make the muffins prettier. Some also claim the red stalks are sweeter than the green.
Storage instructions
- Refrigerate: The rhubarb muffins can be stored in the fridge for up to a week.
- Freeze: Freeze in an airtight container for up to three months. Thaw before serving.
More yummy vegan summer dessert recipes
If you love this vegan rhubarb muffins recipe, be sure to check out more vegan breakfast recipes on Holy Cow Vegan!
Vegan Rhubarb Muffins
These delicious vegan rhubarb muffins are fluffy, moist, vanilla-scented and perfectly sweet with juicy, tart pockets of ruby-red rhubarb.
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Servings: 18 muffins
Calories: 191kcal
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Instructions
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Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Prepare two muffin pans. The recipe will make 18 muffins. Line the muffin tins with cupcake or muffin liners.
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Place the dry ingredients in a bowl: all-purpose flour, baking soda, baking powder and salt. Whisk to mix.
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Add the wet ingredients: sugar, vegan yogurt, non-dairy milk, pure vanilla extract and oil.
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Mix with a spatula until combined and there’s no dry flour in the bowl. Don’t overmix. Add the chopped rhubarb to a bowl and mix until evenly dispersed through the batter.
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Scoop out the batter into the prepared muffin cups and, if desired, sprinkle some sugar on each muffin for a crispier top.
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Bake for 25 minutes or until a toothpick in the center of a muffin comes out clean. Cool on a rack for at least 20 minutes before unmolding and serving.
Recipe notes
- These muffins are perfect as they are, but if you like some added complexity and spice, stir in 1 teaspoon of ground cinnamon or ground ginger into the batter.
Storage instructions
- Refrigerate: The rhubarb muffins can be stored in the fridge for up to a week.
- Freeze: Freeze in an airtight container for up to three months. Thaw before serving.
Nutrition
Serving: 1vegan rhubarb muffin | Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 69mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
