Vegan rhubarb cinnamon streusel muffins –As the seasons change, there’s something comforting about baking something warm and delicious. Today, we’re diving into the delightful world of Vegan Rhubarb Muffins—a perfect sweet treat that highlights the tangy flavor of rhubarb. Ideal for breakfast, brunch, or a snack, these muffins are a fantastic way to enjoy this unique vegetable in a delightful and indulgent way.
Vegan Rhubarb Muffins
These Vegan Rhubarb Muffins are so easy to make, and they’re packed with flavor and texture. The combination of tart rhubarb and a fluffy muffin batter creates the perfect bite. Let’s get started!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup almond milk (or any plant-based milk)
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups rhubarb, chopped
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until blended.
- Add the wet ingredients to the dry ingredients and mix gently until just combined. Be careful not to overmix!
- Fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Now that your Vegan Rhubarb Muffins are ready, enjoy them warm or at room temperature. They are delightful on their own or served with a bit of vegan butter or your favorite spread. Happy baking!