Rhubarb Muffins

Last time I talked about expanding the blog a little bit but the truth is in order to expand the topics covered here, I also have to cut out some things. The sad thing is that I don’t have the time I’d like to devote to blogging, reading other blogs, commenting, etc. anymore. Every time I open my reader (which is probably once a week these days) I feel overwhelmed. There are so many awesome posts, recipes, etc. out there and I just don’t have the time to catch up with them any longer. I don’t really feel connected to the blogging world anymore, if that makes sense. I thought about going on a hiatus for quite some time now but in the end, I don’t think this is what I want to do. So I made another decision. To save some time, I am going back to posting in English only. Since I started blogging so many amazing German blogs popped up and I don’t feel it’s not really necessary to translate my posts anymore. I feel sad about this decision and maybe I am going back to bilingual posts once things slow down again. There are still many German posts in the archives which I am going to keep. Anyway, thank you so much for reading the German entries!

Now for today’s recipe: If I would make these muffins again I would change two things: I would not use muffin liners because the muffins stick. And I would not waste 1/4 cup of whiskey on them because you can’t taste it at all. And maybe not tasting it is a good thing because these are perfect breakfast muffins. Not very sweet and also rather mild you can slice them in half and top them with some vegan butter and jam (or rhubarb compote!). And you won’t have to leave the house tipsy.

Some people have a CSA box, I have a SVB, a secret vegetable and fruit provider. From time to time when I open the appartment door, there’s a bag with fresh vegetables on the door knob. This week I got salsify, ramps, and rhubarb. Of course I know who my secret vegetable santa is. I think I wrote about our neighbour with the huge garden before. And she’s still so kind to share many of her delicious and fresh veggies with us.

Rhubarb Muffins (makes 10 large muffins)

110 g (6 tablespoons) agave nectar
80 g (6 tablespoons) melted refined coconut oil
360 ml (1 1/2 cups) soymilk
120 g (1 cup) all-purpose flour
120 g (1 cup) whole wheat flour
30 g (1/4 cup) chickpea flour
1 tablespoon baking powder
1/4 teaspoon salt
100 g (3.5 oz) finely sliced rhubarb

Preheat the oven to 200°C (400°F). Grease 10 holes of a standard muffin pan with oil.
Whisk together agave, coconut oil, and soymilk. In a second bowl whisk together flours, baking powder and salt. Add dry to wet ingredients and whisk again to combine. Fold in rhubarb. Divide batter between the holes and fill them completely. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Note: Since these contain agave, they’ll brown pretty quickly and they will come out a bit darker than regular muffins.

30 thoughts on “Rhubarb Muffins

  1. hello! i want to try this recipe but was wondering if the coconut oil can be substituted for sunflower/canola oil, or if the firming property of the coconut oil is necessary here. thanx <3

    1. Hi Michele,
      I think these shoule be fine with any vegetable oil. Let me know if you try these.

      1. heya mihl, made these today. these are the changes: swapped agave for maplesyrup, rice bran oil for coconut, half and half appel and rhubarb. um..the first success i’ve had with vegan muffins! every time i replace egg with chia or flax the muffins come out really bizarre but these are perfect and fluffy- great recipe :)

          1. hi mihl, i made these muffins again today (more than a year later now that i see my earlier comment!)…and thought they were a bit dry. yours don’t look that way at all, so i’m wondering if i might have messed up the recipe by making a slight change. i swapped 3tablespoons of the syrup for 3tablespoons of puree applesauce from the can. also i didn’t have rhubarb, so used some apples and frozen raspberries (not thawed). i baked for 20mins…perhaps my oven is too hot so it dried the muffins out too quick? what do you think? :-)

          2. I think both the applesauce and the fruits are to blame. Rhubarb is much moister than apple. Also more sugar usually makes things moister, so if you cut out some of it it might affect the texture. But it’s been quite a bit since I made these so I honestly don’t remeber their texture.

          3. yes ,good point! last time i made these i used rhubarb as per the recipe. i had some leftover applesauce which is why i used it up for this recipe, guess i’ll stick with good ol’ syrup next time. would plain brown sugar work just as well?

          4. Substituting solid for liquid sweetener can be a bit tricky, too. But I’d just go for it because muffins are usually very forgiving.

  2. Mh, schade, die Muffins sind bei mir leider nicht so schön geworden wie bei dir :-(
    Der Teig war schonmal sehr fest (ich kenne Muffin-Teig eher als flüssig) und in der Folge sind die Muffins auch nicht richtig aufgegangen. Sie sind jetzt sehr fest, innen recht feucht und sehen oben krümelig aus.
    Schmecken tun sie aber trotzdem :-)

    Ich finde das mit der deutschen Sektion nicht so schlimm, ich habe sowieso immer die englische Fassung gelesen. Allerdings wäre es schön, wenn du deine deutschen Leser nicht ganz vergisst und bei Rezepten wie »Ps Bacon Pasta« uns weiterhin verrätst, welche Zutaten du genau verwendest (in dem Fall eben die Gran Chorizo von Wheaty).

    1. Das tut mir leid! Sehr flüssig war mein Teig auch nicht, allerdings auch nicht so, wie Du Deinen beschreibst. Vielleicht lags am Mehl? Ich habe die Erfahrung gemacht, dass bei mormalem mehl aber insbesondere bei Vollkornmehl die Flüssigkeitszugabe schon mal angepasst werden muss.

      Danke für Dein Feedback und die Hinweise, auf jeden Fall werde ich in Zukunft angeben, was für Produkte ich benutzt habe.

  3. Rhubarb muffins look great!

    I just love to visit your blog, as your food pictures are so good…

    Thanks again for sharing so many vegan recipes.

  4. Every year I tell myself that I’m going to use rhubarb. My dad loved it because his mom used to cook with it. Your muffins turned out so perfect and sound delicious! Sorry about the waste of whiskey but actually maybe it was the whiskey that helped with the flavor?

  5. Thanks for the recipe, I LOVE RHUBARB! That’s definitely something I miss about Berlin right now, all the plums and rhubarb that pop up in the Spring.

    And although blogging can get a little overwhelming sometimes, I find there are any tools out there to help streamline the experience. (Like bloglovin for example.) And in the end its worth it.

  6. Sehr, sehr schade! Ich war in Deinem deutschen Teil sehr regelmäßig unterwegs. Wie gut, dass alte Rezepte erhalten bleiben und ich mich auch in englischen zurecht finde. Danke für all’ Deine schönen Koch- und Backideen. Liebe Grüße!

  7. Oh, meant to tell you that made 24 muffin size cakes! The oven is beeping, so I had better get them out and cool them, so I can taste them now!!!!

  8. Just opened the recipe. My son had just told me yesterday that the rhubarb in the one corner of my late mom’s garden was really growing and had some big stalks on it. So when I opened this, even I have not felt the best, went out to harvest some! I made a double batch. Just put them in the oven. Am anxious to taste them. I had to make some changes since I did not have chick pea flour at home. I used Armaranth flour instead. That is what I had. Then I added a 1/4 cup of ground flax seed to the double recipe, because I had 100 grams extra of rhubarb and was not going to let it go to waste. I thought that would pick up some of the extra liquid from the rhubarb! I use recipes as a guide and try to use what I have at hand. Sometimes that works well and sometimes not so well. But most of the time it is very edible! Thank you for your inspiration. And thank you for continuing your blog. Even if you are unable to do it as often, it is very useful, because you are giving us new ideas! Many of us are in the same boat,so to speak, and are just grateful to see your new recipes occasionally. Of course I was grateful that you are staying with the English, because I can read that much faster. I was born in the US of immigrant parents and spoke German till I went to school at 6. But have never taken it as a language. Europeans are much more advanced in the area of language, which is admirable. My Mom was able to speak 4 different languages. Viele Gruse!

    1. Thank you! I am glad they worked for you. I think the recipe is very adabptable and I like your amaranth flour idea.

  9. Liebe Mihl,

    schade finde ich das auch, ich mochte gerade die Zweisprachigkeit und habe immer beide Posts gerne gelesen. Aber verstehen kann ich Dich sehr gut! Es ist eh bemerkenswert, wie Du mit dem Pensum noch die Zeit zum lecker Kochen, schön Anrichten und Fotografieren und dann noch posten findest. Selbst ohne Kind wäre das schon viel…
    Auch wenn es für mich als Nicht-Englisch-Muttersprachlerin immer einfacher war, die deutsche Version zu lesen, wenn ich was genau nachkochen wollte, werde ich Dich natürlich auch englischsprachig gerne weiterverfolgen und lesen und Sachen natürlich nachkochen. Ich find´s prima, dass Du sowohl Cups als auch Gramm/Milliliter in den Rezepten angibst, denn obwohl ich seit Jahren englischen foodblogs lese, habe ich immer noch kein Cup-Maß und kann mich nur schwer an den Gedanken gewöhnen (was der Bauer nicht kennt und so…:-)).

    Viele Grüße*

    1. Danke! Ich habe zwar ein Cup-Maß, aber ich wiege immer alles ab, denn ich finde Grammamgaben sind viel genauer. Und es gibt ja ein paar gute Umrechnungsseiten.Außerdem geht das Abwiegen auchs schneller, finde ich.

  10. Schade, gerade weil Dein Blog auch in deutsch war, habe ich ihn abonniert. Ich kann zwar gut englisch, aber ich brauche da einfach länger als in meiner Muttersprache. Aber Deine Entscheidung ist natürlich verständlich.

  11. Glad to see you’re also a rhubarb lover :) If you have time on Sundays, I’ve started baking for Falscher Hase and today there’s a Rhubarb-yogurt torte a la Hannah Kaminsky…

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