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Rhubarb Muffins

The sharp taste of the rhubarb makes a very tasty contrast to the sweet flavour of white chocolate, with the almonds adding a delightful crunchiness. These muffins are a perfect addition to any summer party.

  • 24 servings


  • 250 g Butter
  • 240 g Caster Sugar
  • 4 Eggs
  • 300 g Rhubarb Cut Into Chunks
  • 100 g Coarsely Chopped White Chocolate
  • 300 g Wheat Flour
  • 100 g Chopped Sweet Almonds
  • 1 tsp Baking Powder


Step 1

Heat the oven to 175 °.

Step 2

Beat butter and sugar in a bowl to make a creamy mixture. Beat the eggs into the mixture, one at a time.

Step 3

Mix the rhubarb chunks and the white chocolate with 1 tsp of flour. Mix the almonds and baking powder with the rest of the flour and stir into the egg mixture along with rhubarb and chocolate until smooth.

Step 4

Set out 24 muffin mould cases and fill each one ⅔ full. Bake in the middle of the oven for about 20 minutes until the muffins are golden brown.