• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Breakfast Recipes

    Raspberry Rhubarb Muffins

    Published: Apr 28, 2016 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Raspberry Rhubarb Muffins

    At some point, when I was a kid, my mom announced that instead of making her usual berry crisp, she’d be making a rhubarb berry crisp. I was not into that idea. I was generally okay with veggies and all, but veggies in my dessert? Nope. And in particular, weird veggies that I’d never had before? No way.

    The crisp turned out to be delicious. It looked just like her regular old crisp that I loved so much, with rhubarb having the same brilliant red color as the berries, but the filling was just a wee bit on the tart side. Turns out rhubarb’s tart flavor is the perfect complement for berries. Rhubarb is also in season from late spring to early summer, which coincides nicely with peak berry season too, so it’s pretty much begging to be added to berry-packed pies, jams and in this case, muffins. I went with muffins because the rhubarb stands out a bit more, instead of blending in like with that crisp I tried way back when. Also, I just like a lot of stuff in my muffins, and between the tangy rhubarb, sweet raspberries and crunchy walnuts, these muffins have a lot of stuff going on in terms of flavor and texture.

    Raspberry Rhubarb Muffins

    Depending on where you’re located, you should start seeing rhubarb at stores and farmers’ markets some point over the next few weeks. I decided to bake these up a bit early in the season this year, but was pleased to find that frozen rhubarb is pretty readily available, so I can make these muffins year round if I want. Score! I also went with spelt flour, which is my favorite baking flour as of late. You can use all-purpose if you prefer, but if you’re up for trying these with spelt, you can expect a slightly nuttier flavor and a more delicate, crumbly texture, in addition to the golden coloring you see in the photos.

    Raspberry Rhubarb Muffins

    Raspberry Rhubarb Muffins

    These muffins are bursting with juicy raspberries, tangy rhubarb and crunchy walnuts. A sprinkling of oatmeal brown sugar topping adds just the right amount of sweetness.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 24 minutes
    Total Time: 34 minutes
    Course: Baking, Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: muffins recipe, Raspberry Rhubarb Muffins
    Servings: 12 muffins
    Calories: 225kcal
    Author: Oh My Veggies

    Ingredients

    For the topping:

    • ¼ cup rolled oats
    • 1 tablespoon brown sugar
    • 1 ½ teaspoons canola oil or your favorite baking oil

    For the raspberry rhubarb muffins:

    • 2 cups spelt flour or sub all purpose-flour
    • ⅓ cup brown sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ¼ teaspoon ground nutmeg
    • 1 cup unflavored unsweetened soy or almond milk
    • ⅓ cup canola oil or whatever oil you used for the topping
    • 1 teaspoon vanilla extract
    • 1 ½ cups fresh raspberries
    • 1 cup finely chopped rhubarb fresh or frozen and thawed
    • ½ cup chopped walnuts
    US Customary - Metric

    Instructions

    • Preheat oven to 375°F. Line a 12 cup muffin tin with papers.
    • Stir all of the topping ingredients together in a small bowl and set aside.
    • In a large mixing bowl, stir together the flour, brown sugar, baking powder, salt and nutmeg. In a separate, smaller bowl, stir together the milk, oil and vanilla. Pour the milk mixture into the bowl with the flour mixture and stir just until blended, being careful not to overmix. Carefully fold in the raspberries, rhubarb and nuts.
    • Divide the mixture into the lined muffin cups. The cups should be very full, but not overflowing. Sprinkle the tops with the oat topping.
    • Bake for 22-24 minutes, or until the muffins are lightly browned on the tops and a toothpick inserted into the center of a muffin comes out clean.
    • Transfer the muffins to a cooling rack and allow to cool completely before removing from tins.

    Nutrition

    Calories: 225kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 181mgPotassium: 118mgFiber: 4gSugar: 8gVitamin A: 94IUVitamin C: 6mgCalcium: 91mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Spicy Braised Tofu Tostadas from Minimalist Baker's Everyday Cooking
    Cannellini and Garlic Spread from Vegan Vegetarian Omnivore »

    Dessert Recipes, Snack Recipes, Vegan Recipes, Vegetarian Recipes muffins, raspberries, rhubarb, spring

    Reader Interactions

    Comments

    1. Bethany @ athletic avocado says

      April 29, 2016 at 8:23 am

      I've never tried raspberry and rhubarb together, Im sure its incredible as it sounds! And in muffin form? YESSSSSS

      Reply
      • Alissa says

        May 01, 2016 at 8:33 pm

        It's such a nice combination! If you're into rhubarb or rhubarb with other types of fruit I think you'll love this. Thanks Bethany. 🙂

        Reply
    2. Phelan Amanda says

      May 02, 2016 at 5:33 am

      Tried it at home. Brilliant! Definitely gonna cook it again 🙂

      Reply
      • Alissa says

        May 04, 2016 at 8:58 am

        Glad to hear you enjoyed them! Thanks so much!!

        Reply
    3. Erin says

      May 24, 2019 at 6:25 am

      5 stars
      Just tried these to use up some of the abundant rhubarb in my yard. They are SO GOOD. I used all white whole wheat flour, so I added a tsp. of baking soda as well, to ensure they rose well. Also added a tsp. of cinnamon. Made sure to follow the directions and didn't overmix, and they are great! They are not overly sweet, so it highlights the tartness. Overall very tasty and very pretty muffins. Nice to have a recipe without eggs!

      Reply
    4. Sophie says

      April 10, 2020 at 8:09 pm

      The recipe was very straight forward and easy to follow, however I found the muffins did not rise very well and were quite dense inside. Flavour was very nice, however would have preferred if they were light and fluffy rather than feeling heavy in my stomach. It feels as if I have eaten a plate full of mashed potato because that one muffin was so heavy 🙁

      Reply
    5. EP says

      May 03, 2021 at 7:36 am

      This recipe deserves a 5.0 plus rating. I usually only choose recipes with 5.0 ratings...but I liked that you added nuts to the recipe so I made a batch. My husband says they are the best muffins he has ever had in his life. So I will be making them again for sure.

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Eggplant Stew
    • Buffalo Brussels Sprouts
    • Ginger Peach Overnight Oats
    • Vanilla Overnight Oats (Vegan!)

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    2.9K shares