Vegan Rhubarb Muffins

5 from 8 votes

These delicious vegan rhubarb muffins are fluffy, moist, vanilla-scented and perfectly sweet with juicy, tart pockets of ruby-red rhubarb.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast/Brunch/Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: muffins

Calories: 191kcal

2½ cups unbleached all-purpose flour
1 tablespoon cornstarch (tapioca starch works too).
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups sugar (plus more, if desired, for sprinkling on the muffin tops. I used turbinado sugar but any granulated sugar is fine).
½ cup vegan yogurt
¾ cup non-dairy milk (I used oat milk. Use any dairy-free milk of choice).
½ cup neutral oil (I used avocado oil. Use any neutral oil, including sunflower oil, grapeseed oil and safflower oil).
2 teaspoons pure vanilla extract
2 cups rhubarb (chopped into ⅓rd-inch pieces and measured after chopping)

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.
Place the dry ingredients in a bowl: all-purpose flour, baking soda, baking powder and salt. Whisk to mix.
Add the wet ingredients: sugar, vegan yogurt, non-dairy milk, pure vanilla extract and oil.
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.
Scoop out the batter into the prepared muffin cups and, if desired, sprinkle some sugar on each muffin for a crispier top.
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.

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.