Strawberry Rhubarb Muffins!

While muffins are by no means a cupcake, we think they still could have a place at your next party… especially if you are doing a tea party or garden themed party, muffins make an excellent snack, or replacement for traditional cupcakes or muffins.With strawberries in season, we thought there was no better time to share a recipe we love for Vegan Strawberry Rhubarb Muffins. Yum!
Vegan Strawberry Rhubarb Muffins – Makes 8 large or 12 regular sized muffins!
  • 1 cup plain, unsweetened almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar, lightly packed
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced fresh rhubarb
  • 1 cup chopped fresh strawberries
  • 2 1/2 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • (if you don’t have cardamom, you can omit it or use extra cinnamon instead)
  • 1/2 teaspoon salt
  • Zest of 1/2 orange
  • 1/4 cup chopped walnuts for topping (optional)
  • 1/4 cup rolled oats for topping (optional)
  1. Preheat the oven to 400°F. Grease muffin tins with non-stick cooking spray or line with cupcake liners; set aside.
  2.  In a small bowl, whisk together the non-dairy milk and vinegar, and set aside to curdle (this is mixture replaces the buttermilk).
  3. In a medium bowl, add the non-dairy milk and vinegar mixture, sugars, oil, vanilla and orange zest. Whisk together until well combined.
  4. In another bowl, mix together the flour, baking powder, baking soda, cinnamon, cardamom and salt. Mix the rhubarb and strawberries into this dry mixture, carefully tossing to coat with a dusting of the flour mixture to keep the fruit from sinking to the bottom of the muffins.
  5. Pour the wet ingredients into the dry and stir until just combined.
  6. Distribute the batter evenly into the muffin tins and top them with a few sprinkles of white sanding sugar and chopped walnuts or rolled oats if you are using them as a topping.
  7. Bake for 20-25 minutes (depending on the size of muffin pan you use), until a toothpick comes out clean.
  8. Let the muffins cool in the pan for about 10 minutes, then flip the pan over and carefully let the muffins fall out. Turn the muffins over and allow them to finish cooling on a wire rack.

With fresh organic strawberries in our fridge, we are definitely baking these this weekend and will let you know how they turn out!

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5 thoughts on “Strawberry Rhubarb Muffins!

  1. Pingback: Easy Ways to Add More Fruit to Your Meals « jovinacooksitalian

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  4. Pingback: Vegan Beet Muffins | The Hearty Herbivore

  5. Pingback: Healthy Breakfast Breads To Bake « jovinacooksitalian

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