Double Chocolate Rhubarb Muffins

Double Chocolate Rhubarb Muffins are super moist and fluffy, loaded with chocolate and hunks of fresh rhubarb. The sweet, creamy chocolate paired with the tart rhubarb makes for the dreamiest combination of flavors!

Decadent Chocolate Meets Tart Rhubarb in These Irresistible Muffins

These muffins are everything you love about rich, fudgy chocolate — made even better with bursts of tender, tart rhubarb that cut through the sweetness and keep every bite perfectly balanced.

Ingredients in Chocolate Rhubarb Muffins

This recipe makes 12 Jumbo muffins

• 1½ cups diced rhubarb
  
• 1½ tsp lemon juice
  
• 1 tbsp granulated sugar (for rhubarb)
  
• 1 – 1/4 cup all-purpose flour
  
• ½ cup Dutch-processed cocoa powder
  
• ½ cup brown sugar, packed
  
• ¼ cup granulated sugar
  
• 2 tsp baking powder
  
• ¼ tsp salt
  
• ½ cup avocado or vegetable oil
  
• ½ cup full-fat sour cream
  
• 2 large eggs + 1 egg yolk
  
• ⅔ cup milk (preferably whole milk)
  
• 1½ tsp vanilla extract
  
• ½ cup semi-sweet chocolate chips, melted and slightly cooled
  
• 3/4 cup semi-sweet chocolate chips,
  
• ½ cup dark chocolate chips, for topping

Instructions:

In a small saucepan, combine rhubarb, lemon juice, and 1 tbsp sugar. Cook over medium heat for 3–4 minutes until just softened. Remove from heat and set aside.

Preheat oven to 400°F. Grease or line a muffin tin

In a large bowl, whisk together flour, cocoa powder, brown sugar, granulated sugar, baking powder, and salt

In a medium bowl, whisk oil, eggs, egg yolk, sour cream, milk, vanilla, and melted chocolate until fully blended (there may be some chocolate pieces).

Add the wet ingredients to the dry and stir until just combined. Then, gently fold in the rhubarb and chocolate chips to the rhubarb chocolate chip muffins

Divide the batter evenly among 12 muffin cups and bake at 400°F for 5 minutes. Then, reduce the heat to 350°F and bake for 14–16 minutes, or until the tops are set and a toothpick comes out with moist crumbs.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Melt the remaining ½ cup of chocolate chips and drizzle over the cooled muffins.

How to Store Double Chocolate Rhubarb Muffins

These rhubarb chocolate chip muffins can be kept in an airtight container at room temperature for 3-4 days. You can also freeze them in an airtight container for one month. Allow to thaw for 30 minutes before eating.

What is Rhubarb?

Rhubarb is a long, stalky plant that looks a lot like red celery. The stalks can range in color from deep red to light pink, and even pale green. Rhubarb is considered a vegetable and comes from the flowering part of the plant. The plant’s edible stem makes it a vegetable, however, it’s used in cooking and baking like a fruit. When you eat it raw, it’s bitter, but as it cooks, it becomes sweeter, with a slightly sour taste.

How do I know if Rhubarb is Ripe?

If you’re using store-bought rhubarb, you don’t need to worry because it will be ripe. It doesn’t matter if it’s red or green, the taste will be the same. However, if you are growing it fresh, you know it’s ready to pick when it’s between 7 and 15 inches long. The best time to harvest rhubarb is during the months of May, June, and early July.

Why Chocolate and Rhubarb go together

Rhubarb and chocolate taste great together because they balance each other out, and this recipe for rhubarb muffins doesn’t disappoint!

Sweet and Tart: Rhubarb is tart and tangy, while chocolate is sweet. The tartness of rhubarb cuts through the sweetness of chocolate, making the dessert not too sweet.

Rich and Bright: Chocolate has a deep, rich flavor, and rhubarb has a bright, fruity taste. The brightness of rhubarb makes the chocolate taste even better.

Texture: Cooked rhubarb is soft and a bit stringy, which contrasts nicely with the smooth texture of chocolate.

Aromatic: Rhubarb has a fresh, fruity smell that complements the rich, earthy aroma of chocolate.

OTHER RHUBARB RECIPES

Fudgy Rhubarb Cookies

Lemon Frosted Rhubarb Cupcakes

Double Chocolate Rhubarb Muffins

Soft fluffy muffins loaded with chocolate and fresh rhubarb

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Dessert

Servings 12

Ingredients

  

1x2x3x

• 1½ cups diced rhubarb
• 1½ tsp lemon juice
• 1 tbsp granulated sugar for rhubarb
• 1 – ¼ cup all-purpose flour
• ½ cup Dutch-processed cocoa powder
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup avocado or vegetable oil
• ½ cup full-fat sour cream
• 2 large eggs + 1 egg yolk
• ⅔ cup milk preferably whole milk
• 1½ tsp vanilla extract
• ½ cup semi-sweet chocolate chips melted and slightly cooled
• ¾ cup semi-sweet chocolate chips
• ½ cup dark chocolate chips for drizzling on top

Instructions

 

• In a small saucepan, combine rhubarb, lemon juice, and 1 tbsp sugar.
• Cook over medium heat for 3–4 minutes until just softened.
• Drain and let cool. Pat dry if overly wet.
• Preheat oven to 400°F. Grease or line a muffin tin.
• In a large bowl, whisk together flour, cocoa powder, brown sugar, granulated sugar, baking powder, and salt
• In a medium bowl, whisk oil, eggs, egg yolk, sour cream, milk, vanilla, and melted chocolate until fully blended. There may still be bits of chocolate, and that’s OK
• Add the wet ingredients to the dry and stir until just combined. Then, gently fold in the rhubarb and chocolate chips.
• Divide batter evenly among 12 muffin cups, and bake at 400°F for 5 minutes, then reduce heat to 350°F and bake for 14–16 minutes, or until the tops are set and a toothpick comes out with moist crumbs.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
• Melt the remaining ½ cup of chocolate chips and drizzle over the cooled muffins.

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