Double Chocolate Rhubarb Muffins
Soft fluffy muffins loaded with chocolate and fresh rhubarb
Ingredients
- 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.
Tried this recipe?Let us know how it was!