Double Chocolate Rhubarb Muffins (Gluten-Free Option)

Rich, moist, and packed with chocolate flavor, these Double Chocolate Rhubarb Muffins are the perfect way to use fresh rhubarb. Tart rhubarb balances the sweetness of the chocolate, creating bakery-style muffins with a soft, tender crumb and plenty of chocolate chips in every bite. These double chocolate muffins recipe works beautifully with either Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or regular all-purpose flour.

Ingredients

Makes 15 jumbo muffins

For the Muffins

1-1/2 cups finely diced rhubarb
1¼ cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour* (see note)
½ cup Dutch-process cocoa powder
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup avocado oil or vegetable oil
½ cup full-fat sour cream
2 large eggs
1 large egg yolk
⅔ cup whole milk
1½ teaspoons vanilla extract
½ cup semi-sweet chocolate chips, melted and slightly cooled
¾ cup semi-sweet chocolate chips

For the Chocolate Drizzle

½ cup dark chocolate chips

*For a traditional version, substitute an equal amount of all-purpose flour.

Instructions for Double Chocolate Rhubard Muffins

Preheat oven to 400°F. Line or grease a 12-cup jumbo muffin pan.
In a small bowl, combine the diced rhubarb, lemon juice, and 1 tablespoon sugar. Stir to coat and set aside while you prepare the batter.
In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the oil, sour cream, eggs, egg yolk, milk, vanilla extract, and melted chocolate until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Fold in the rhubarb and ¾ cup chocolate chips.
If using gluten-free flour, let the batter rest for 10 minutes before filling the muffin pan. This helps hydrate the flour and creates a softer texture.
Divide the batter evenly among the muffin cups, filling them to the top.
Bake at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 14 to 16 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Melt the dark chocolate chips and drizzle over the cooled muffins.

Notes

Can I use all-purpose flour?

Yes. Substitute the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour with an equal amount of all-purpose flour. Skip the 10-minute resting time and bake as directed.

Can I use frozen rhubarb?

Yes. Thaw the rhubarb and pat it dry with paper towels before adding it to the batter to prevent excess moisture.

Do I need to cook rhubarb before adding it to muffins?

No. The rhubarb softens while baking, so there is no need to cook it first. Tossing it with a little sugar and lemon juice helps soften the texture and balance the tartness.

Storage

Store the muffins in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 1 month and thaw at room temperature before serving.

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