White chocolate and rhubarb muffins

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2026-08-22
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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White chocolate and rhubarb muffins

Classic muffins, this time with the addition of rhubarb and white chocolate. I baked these white chocolate and rhubarb muffins in ramekins, but of course you can bake them in a standard muffin tin. The combination of tart rhubarb and sweet white chocolate never goes out of fashion ;).

Makes 12 muffins.

Ingredients for the white chocolate and rhubarb muffins:

  • 200 ml milk
  • 2 large eggs
  • 100 g butter
  • 125 g caster sugar
  • 280 g plain flour
  • 2 teaspoons baking powder
  • 350 g rhubarb
  • 100 g white chocolate, chopped, or white chocolate chips

All the ingredients should be at room temperature. Cut the rhubarb (do not peel) into 2 cm pieces.

Melt the butter and leave to cool slightly. Place the milk, eggs, melted butter and sugar in a bowl and whisk together. Sift the flour and baking powder directly into the mixture and whisk just until combined; do not overmix. Add 250 g of the chopped rhubarb and the white chocolate, and gently fold in with a spatula.

Line a standard muffin tin with paper cases and divide the batter evenly between them, smoothing the tops (I baked mine in ramekins, as shown in the photo). Arrange the remaining rhubarb over the tops, gently pressing it into the batter.

Bake the white chocolate and rhubarb muffins at 170°C for about 22–25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.

You can dust them with icing sugar before serving.

Enjoy!

White chocolate and rhubarb muffins
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