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Rhubarb muffins with pieces of white chocolate, ideal for breakfast or as a snack

Rhubarb muffins with pieces of white chocolate represent an unusual but irresistible combination of flavors that will enrich your breakfast menu or afternoon moments of relaxation. This unique recipe is based on the traditional love of baking muffins, but brings to it a fresh novelty in the form of rhubarb, which is known for its characteristic sour taste. This seasonal ingredient combined with the sweetness of white chocolate creates an unforgettable gourmet experience.

At the heart of this recipe is the effort to create muffins that are not only tasty, but also aesthetically appealing and easy to prepare. This is the perfect way to welcome the spring and summer months when rhubarb is at its juiciest and tastiest. At the same time, these muffins are the perfect solution for those looking for a quick but impressive treat, whether to share with family and friends or as a sweet treat just for yourself.

The choice of white chocolate as a complement to rhubarb is not accidental. White chocolate with its creamy and rich taste gives the muffins a luxurious dimension and at the same time softens the sour touch of rhubarb, creating a harmonious symphony of flavors. This recipe is proof that by combining traditional ingredients with a little creativity, we can achieve amazing results.

Get ready for these Rhubarb White Chocolate Chip Muffins to become your family’s new favorite treat. Whether as an exceptional start to the day or as a reward after a long day, these muffins are always the right choice. Their preparation is simple and quick, which allows you to enjoy the charm of home baking without unnecessary stress. So start baking and let yourself be carried away by the aromas and flavors that will make your every day special.

Rhubarb muffins recipe


  • 250 g of semi-coarse flour
  • 150 g of sugar
  • 2 1/2 teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 large egg
  • 240 ml of milk
  • 60 ml of vegetable oil
  • 1 teaspoon of vanilla extract
  • about 100 g of chopped rhubarb
  • 130 g of white chocolate pieces


  1. Preheat the oven to 190°C and prepare a muffin tin by inserting paper cups.
  2. In one bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda and salt.
  3. In a second bowl, mix the wet ingredients: egg, milk, vegetable oil and vanilla extract. Mix well until a smooth mixture is formed.
  4. Add the wet ingredients to the dry and mix gently to combine. It is important not to mix the dough for too long so that the muffins are fluffy.
  5. Mix chopped rhubarb and white chocolate pieces into the dough.
  6. Divide the batter into the prepared muffin tin, filling each cup approximately 3/4 full.
  7. Bake for 20-25 minutes or until tops of muffins are browned and a skewer inserted into the center of a muffin comes out clean.
  8. After baking, let the muffins cool for a while in the tin, then remove them and let them cool completely on a wire rack.

Rhubarb Muffins questions and answers

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. It is not necessary to thaw it before use; just dust it lightly with flour before adding it to the dough so it doesn’t stick.

What can I use instead of white chocolate?

If you don’t like white chocolate or don’t have it on hand, you can use dark chocolate, milk chocolate, or even chocolate chips. Each of these options adds a different flavor dimension to the muffins.

How long do muffins stay fresh?

Tieto muffiny vydržia čerstvé pri izbovej teplote 2-3 dni, ak sú uskladnené v uzavretej nádobe. Ak chcete predĺžiť ich trvanlivosť, môžete ich uložiť do chladničky, kde vydržia až týždeň.

Can rhubarb muffins be frozen?

Yes, these muffins freeze well. Let them cool completely, wrap them in cling film and put them in the freezer. They last up to 3 months. Allow them to gradually thaw at room temperature before serving.

How can I make sure my muffins are fluffy and not dense?

The key to fluffy muffins is not to overmix the batter. Mix dry and wet ingredients just until combined. Over-mixing activates the gluten in the flour, causing the muffins to be dense.

Can I add other fruits to the dough?

Yes, you can add other fruits to the dough. For example, try combining rhubarb with strawberries or raspberries for different taste variations.

How do I know the muffins are done?

The muffins are ready when the tops of the muffins are slightly browned and a skewer inserted into the center of the muffin comes out clean. Each oven bakes differently, so it’s a good idea to check the muffins after 18 minutes of baking.

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