These Rhubarb and Chocolate Chips Muffins are a real delight.
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The ingredients
How to make this recipe step-by-step
In a medium bowl, combine the flour, sugar, baking powder and salt.
Add the oil, egg, vanilla and milk until you obtain a smooth consistency.
Cut the rhubarb into small pieces and incorporate the rhubarb into the muffin mixture, add the chocolate pieces.
Pour the batter into the muffin tin
Bake in the preheated oven for about 25 minutes. Remove from the oven and enjoy!
Storage Tips
CONSERVATION
To store rhubarb and chocolate muffins optimally, here are some practical tips:
SHORT-TERM STORAGE (1-2 DAYS)
- Room temperature: If you plan to eat them within 1 to 2 days, store the muffins at room temperature.
- Method: Place the muffins in an airtight container to prevent them from drying out. You can also cover them with a clean cloth to allow slight air circulation while protecting them from moisture.
MEDIUM TERM STORAGE (3-5 DAYS)
- Refrigerator: For storage for a few days, it is best to refrigerate them.
- Method: Place the muffins in an airtight container or wrap them individually in plastic wrap or foil. Before eating them, you can remove them from the refrigerator and let them come to room temperature or reheat them slightly in the oven or microwave.
LONG-TERM STORAGE (1 MONTH OR MORE)
Freezing: If you want to keep the muffins longer, freezing is the best option.
Method :
Step 1: Let the muffins cool completely to room temperature.
Step 2: Wrap each muffin individually in plastic wrap or foil to prevent freezer burn.
Step 3: Place the wrapped muffins in a resealable freezer bag or airtight container.
Duration: Muffins can be stored in the freezer for up to 3 months.
Defrosting: To defrost, leave the muffins at room temperature for a few hours or reheat them
Variations
Rhubarb, Chocolate and Pecan Muffins
Additional Ingredients: Add ½ cup chopped pecans to the dough for a crunchy texture and nutty flavor.
Preparation: Incorporate the chopped pecans at the same time as the chocolate pieces and the rhubarb.
Rhubarb, White Chocolate and Raspberry Muffins
Additional Ingredients: Substitute white chocolate for the dark chocolate and add ½ cup fresh or frozen raspberries.
Preparation: Gently mix the raspberries to avoid crushing them.
Rhubarb, Chocolate and Yogurt Muffins
Additional Ingredients: Replace some of the milk or buttermilk with plain yogurt for fluffier muffins.
Preparation: Use ½ cup yogurt in place of ½ cup milk or buttermilk.
FAQS
After baking, you can freeze your muffins and defrost them individually. Otherwise, they’ll keep on the counter in a sealed container for 3-4 days. These little muffins prove that just because you’re vegan doesn’t mean you have to skip out on treats.
No, it's not necessary if you are using peak-season rhubarb, but if you find that the stalks of too tough and fibrous peel them.
Rhubarb and chocolate Chips Muffins
Ingredients
- 1 ¾ cups flour
- ⅔ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoons 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 the oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper molds.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Add the oil, egg, vanilla and milk until you get a smooth consistency.
- Cut the rhubarb into small pieces and add the rhubarb to the muffin mixture, add the chocolate chips. Pour the batter into the muffin pan
- Bake in the preheated oven for about 25 minutes. Remove from the oven and enjoy!
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