Let’s talk about a flavor combo that’s totally underrated but absolutely magical: rhubarb and chocolate. These Rhubarb Muffins with Chocolate Chip are a springtime favorite at my house, and once you try them, I bet they’ll become a favorite in yours too
They’re soft and fluffy, not too sweet, with bursts of tart rhubarb and melty chocolate in every bite. The best part? No bitter rhubarb taste here. Just pure muffin bliss.
I’ve made these muffins so many times, and every time someone says, “Wait… there’s rhubarb in these?” Yep, that’s how well it all works together.
They come together in one bowl, no mixer needed, and bake up beautifully in under 30 minutes. Whether you’re team breakfast, brunch, or sweet afternoon snack, these muffins feel like a little bakery treat without the effort.
Love baking with spring produce? You’ll also enjoy my Raspberry Banana Muffins with Buttermilk and Freeze-Dried Raspberries, another soft and fruity favorite!
Picked up some rhubarb at the store and not sure what to do with it? Check out my complete guide How to Buy, Store, and Cook with Rhubarb for everything you need to know before baking.
Jump to:
The ingredients
Here’s what you’ll need to make these fluffy muffins:
- Flour – All-purpose flour gives the muffins their soft texture and structure.
- Brown sugar – Adds moisture and a rich, caramel flavor that pairs well with rhubarb.
- Baking powder and baking soda – These help the muffins rise and keep them light.
- Salt – Enhances flavor and balances the sweetness.
- Milk – You can use dairy or plant-based milk. Room temperature works best.
- Vegetable oil – Keeps the muffins moist without adding any extra flavor.
- Egg – Binds everything together and gives the muffins structure.
- Vanilla extract – Adds depth and a hint of sweetness.
- Rhubarb – Cut into small pieces so it cooks evenly and doesn’t overpower the muffins.
- Chocolate chips – Semi-sweet or dark chocolate are both delicious choices.
How to make this recipe step-by-step
1. Preheat your oven
Set the oven to 350°F. Line a muffin tin with paper liners or grease it well with spray.
2. Mix the dry ingredients
In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
3. Add the wet ingredients
Pour in the milk, oil, egg, and vanilla. Stir until the mixture is mostly smooth. A few small lumps are fine—just don’t overmix.
4. Fold in the rhubarb and chocolate chips
Use a spatula to gently fold in the rhubarb and chocolate chips. The batter will be thick.
5. Fill the muffin pan
Spoon the batter evenly into the muffin cups. Each one should be about three-quarters full.
6. Bake
Bake the muffins for 22 to 25 minutes. When a toothpick comes out clean (with maybe a little melted chocolate), they’re ready.
7. Let them cool
Cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for Better Muffins
- Chop the rhubarb small to make sure it softens in the oven and spreads evenly throughout the batter.
- Use parchment liners if you want easy cleanup and muffins that release cleanly.
- Let the muffins cool a bit before eating. It gives the rhubarb time to mellow and lets the flavors settle.
- Don’t overmix the batter—this helps keep them soft and tender.
Easy Variations
- Make it nutty – Stir in ¼ cup chopped walnuts or pecans for crunch.
- Go dairy-free – Use almond or oat milk and dairy-free chocolate chips.
- Try white chocolate – For a sweeter twist, replace the chocolate chips with white chocolate chunks.
How to Serve and Store
Serving Ideas:
- With a cup of coffee or tea for breakfast
- Paired with yogurt and fruit for a light brunch
- As an afternoon snack with a glass of milk
Storage Tips:
- Room temp: Store in an airtight container for up to 3 days.
- Fridge: Store up to 1 week.
- Freezer: Wrap each muffin in plastic wrap and freeze in a bag for up to 3 months.
To reheat, microwave for 20–30 seconds or thaw at room temperature.
FAQs
Yes. Thaw it completely and pat it dry before adding to the batter to avoid too much liquid.
Overmixing is often the cause. Stir just until the ingredients are combined and avoid packing the flour when measuring.
You can. Bake in a greased 9x5-inch loaf pan at 350°F for 45 to 55 minutes. Check with a toothpick in the center.
Rhubarb Muffins with Chocolate Chips
Equipment
- 12-cup muffin tin Paper liners or nonstick spray
- Mixing bowls
- Measuring cups and spoons
- Whisk or fork
- Rubber spatula or wooden spoon
- Wire cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- ⅔ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup rhubarb diced
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add milk, oil, egg, and vanilla. Mix until just combined.
- Fold in rhubarb and chocolate chips.
- Divide batter into the muffin cups.
- Bake for 22 to 25 minutes. Let cool before serving.
Notes
- Use fresh or frozen rhubarb: Both work well. If using frozen, thaw it completely and pat it dry with a paper towel to avoid extra moisture in the batter.
- Make it your own: Feel free to swap the chocolate chips for chopped nuts, white chocolate, or dried fruit if you prefer.
- Check doneness with a toothpick: The muffins are ready when a toothpick inserted in the center comes out clean or with just a bit of melted chocolate.
- Freeze for later: These muffins freeze beautifully! Let them cool completely, then wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds for a warm muffin on deman
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