Vegan Recipe with Rhubarb, Vegan Muffins and Cupcakes

Vegan Rhubarb Muffins with Cream & Compote

Name: Vegan Rhubarb Muffins with Cream & Compote
Total time: 70 min
Yield: 12 muffins
Ingredients: For the batter:; 200 g (7 oz) rhubarb; 325 g (2.5 cups) wheat flour (type 405) or spelt flour (type 630); 1 tbsp chickpea flour; 100 g (0.5 cup) sugar; 8g (0.25 oz) baking powder; 1 pinch of salt; 240 ml (1 cup) plant-based milk; 90 ml (0.5 cup) neutral vegetable oil; For the cream:; 200 ml (1 cup) vegan cream for whipping; 8 g (0.25 oz) cream stiffener; 75 g (2.5 oz) vegan crème fraîche; 30 g (0.75 cup) powdered sugar; For the toppings:; 150 g (5.25 oz) rhubarb; 2–3 vegan caramel cookies

A recipe by Isa Zucker

For me, muffins are an absolute spring dessert. They are quick to make, easy to handle, and perfect for a picnic in the park or a buffet in the garden. Especially in spring and summer, they are a wonderful accompaniment to fresh fruit, and the small shape means you can reduce each recipe to just four or six portions. This is wonderfully practical if you just want to bake for yourself or a small group.

Although there's not much to be said against muffins, we have quite a few muffin recipes on the blog. So, in keeping with the rhubarb season, we've devised a recipe for simple, moist muffins with rhubarb. We topped them with a quick and easy cream, rhubarb compote and a few crumbs of vegan caramel cookies. Because rhubarb and caramel are a match made in heaven! However, the muffins also work wonderfully without toppings, so you can simply leave them out if you're happy with the basic version. Of course, the recipe can also be modified with other fruits or berries.

cutting rhubarb into small pieces; mixing muffin dough

mixing the rhubarb pieces into the dough; filling muffin tins with the dough

the baked muffins are decorated with rhubarb compote and vegan cream

Vegan Rhubarb Muffins with Cream & Compote

12 muffins

45 minutes (+ 25 minutes baking time + 60 minutes cooling time)

Ingredients

For the batter:

200 g (7 oz) rhubarb
325 g (2.5 cups) wheat flour (type 405) or spelt flour (type 630)
1 tbsp chickpea flour
100 g (0.5 cup) sugar
8g (0.25 oz) baking powder
1 pinch of salt
240 ml (1 cup) plant-based milk
90 ml (0.5 cup) neutral vegetable oil

For the cream:

200 ml (1 cup) vegan cream for whipping
8 g (0.25 oz) cream stiffener
75 g (2.5 oz) vegan crème fraîche
30 g (0.75 cup) powdered sugar

For the toppings:

150 g (5.25 oz) rhubarb
2–3 vegan caramel cookies

Instructions

Preheat the oven to 180 °C / 355 °F (convection heat). For the batter, wash the rhubarb, remove the woody ends and cut into pieces about 1 cm / 0.4 inch thick.
In a bowl, mix the flour, chickpea flour, sugar, baking powder, and salt. Stir in the plant-based milk and vegetable oil and fold in the rhubarb pieces.
Divide the batter into twelve cases in a muffin tin (lined with paper cases) and bake for 25–30 minutes at 180 °C / 355 °F (convection heat) .

4 In the meantime, prepare the vegan cream. Whip the vegan cream with cream stiffener and stir in the vegan crème fraîche and powdered sugar. Let it chill until you are ready to decorate the muffins.

For the rhubarb compote, wash the rhubarb, remove the woody ends, and cut into pieces about 1 cm / 0.4 inch thick. Place in a small pan with 50 ml (0.25 cup) water and simmer for about 10 minutes until the pieces fall apart. Then, also chill.
Remove the muffins from the oven and leave to cool completely. Pour the vegan cream into a piping nozzle and pipe a circle onto the muffins. Fill the circle with rhubarb compote and decorate with crumbled caramel cookies.