Rhubarb Muffins with Chocolate Chips
These rhubarb muffins with chocolate chips are soft, moist, and bursting with spring flavor. The tart rhubarb pairs perfectly with rich chocolate in every bite. You’ll love how easy this one-bowl recipe is to make and how quickly they disappear!
Servings: 12
Calories: 263kcal
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
Nutrition
Calories: 263kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 136mg | Fiber: 3g | Sugar: 23g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
