Rhubarb-Chocolate Chip Muffins

By | ,

rhubarb-measuring-cutting

Better late then never…………right?

Rhubarb season is winding down and I’ve yet to share a single rhubarb recipe. Sometimes I’m a little slow to the punch, you know? Not shy to come to the party late, here’s my contribution before all the rhubarb is gone.

A few weeks back, I got a beautiful bundle of rhubarb in my CSA basket. It wasn’t enough to make a full pie or crisp so I immediately thought of chopping it up and putting it into a quick bread. After a few more minutes, that thought turned into making muffins. I decided to forgo the traditional pairing of strawberries, mostly because I didn’t have any, and decided instead, to throw in some semi sweet chocolate chips.

I mean, really, how could chocolate not be a great addition? It is chocolate after all.

before-cooking-rhubarb-chocolate-chip-muffins

As my dear friend Nina would say, yum scrum.

These muffins were soooooo good.

The chocolate and the rhubarb paired up better than I thought they would and I used a coarse sugar mixed with cinnamon as a topping that provided a nice crunch and a little extra sweetness.

rhubarb-chocolate-chip-muffins

These muffins didn’t stand a chance in my house. I had a difficult time going into the kitchen and not reaching for one. Which was a bit of a problema since I seem to pass through my kitchen 87 times a day.

Whatever. That’s why I work out.

So if you’ve got a little rhubarb lingering in your garden, this quick muffin recipe is definitely a keeper.

They might make your pants tight but definitely won’t disappoint in the tasty department.

Rhubarb-Chocolate Chip Muffins

For the Muffins:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 8 oz plain greek yogurt
  • 8 tablespoons (1 stick) butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup diced fresh rhubarb
  • 3/4 cup semisweet chocolate chips

For the Topping:

  • 2 tablespoons coarse sugar
  • 1 teaspoon ground cinnamon

Instructions

Preheat oven to 375F degrees. Line a 12-cup muffin tin with paper cups. (I actually got 16 muffins) In a large mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a medium bowl, whisk together the sugar, melted butter, eggs, and vanilla until smooth. Alternate stirring the greek yogurt and flour mixture into the egg mixture. Gently stir in diced rhubarb and chocolate chips. Divide the batter evenly among the muffin cups. Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin. Bake about 20 minutes or until muffins are cooked all the way through. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan.