Rhubarb Mug Muffin

When you want a warm rhubarb muffin right now without the work and mess of a full batch, this Healthy Rhubarb Mug Muffin is the ultimate "The Lazy Way" solution. After several kitchen trials to solve the dreaded "microwave wet-bottom" problem, I've perfected a single-serving jumbo muffin with a tender crumb and that iconic sweet-tart rhubarb "zing." It's the perfect 2-minute recipe for rhubarb season that brings gourmet bakery flavor straight to your favorite mug in record time.

Whether you need a high-protein breakfast for a busy morning or a quick snack, this portion-controlled, Weight Watchers friendly muffin is a total game-changer. Inspired by my Healthy Rhubarb Muffins, this Microwave Rhubarb Muffin is portable for an on-the-go snack and pairs perfectly with a cup of coffee or my Homemade Masala Chai Tea.

🥘Ingredient Notes

• All-Purpose Flour: 4 tablespoons provide the "walls" for this jumbo muffin. For a heartier version, you can use a 50/50 mix with whole wheat flour.
• 1 Large Egg White: This is the "structural engineer" of the recipe. Using just the white provides a spectacular lift without the rubbery texture that whole eggs can sometimes cause in the microwave.
• Plain Non-fat Greek Yogurt: This adds moisture and a massive protein boost, allowing us to use very little oil.
• Orange Zest & Juice: The flavor secret! The zest provides the aromatic oils that make the muffin smell like a high-end bakery, while the juice adds a bright citrus "zing"! Just grab an orange from your fruit bowl.
• Fresh Rhubarb: Dice it small (pea-sized). You can also use frozen rhubarb - you'll just need to cook the muffin 15-20 seconds longer. 
• The Pro Tip: Toss the diced rhubarb in a tiny bit of flour before adding it to the batter to prevent it from sinking and making the bottom soggy.

*Please see recipe card for full list of ingredients and quantities.

🔪Step-by-Step: How to Make a Rhubarb Microwave Muffin

PREP: Spray ONLY the BOTTOM of the inside of a microwave-safe mug with non-stick cooking spray. *This allows for steam to escape on the sides, thereby avoiding a gooey muffin.

1. Step 1: Whisk Wet: Whisk the egg white, yogurt, OJ, oil, vanilla, and brown sugar in the mug until very frothy.

2. Step 2: Add Dry: Stir in the flour, sugar, baking powder, cinnamon, and salt. Mix until just combined. Stop the second the flour disappears! Overmixing creates gluten, which leads to that "doughy/rubbery" feel.

3. Step 3: Mix the rhubarb with ½ teaspoon of flour.

4. Step 4: Then fold in the rhubarb. Optional: I add a little sparkling sugar (a couple of shakes) here (it's typically for cake decorating, but it works well with this muffin). Alternatively, you could put it on after the muffin is cooked.

5. Step 5: Elevate: Place a folded paper towel on the microwave turntable, then an upside-down saucer on top of that, then your mug.

6. Step 6: Bake: Microwave on high for 80 to 90 seconds. It should be firm to the touch and bounce back. (It took 90 seconds in my 1200-watt microwave). *If it needs more time, do it in 10-second bursts. * When I used frozen rhubarb, I needed an extra 20 seconds.

7. Step 7: The 2-Minute Rest: Let the muffin rest in the mug for 2 minutes. Don't skip this! After the 2-minute rest, run a butter knife around the edge of the muffin.

8. Step 8: Then invert the muffin onto a plate for just 60 seconds. *If the bottom is a little wet, this will eliminate that.

9. Step 9: Then put it back in the mug or eat it off the plate. You can garnish with grated orange and additional sparkling sugar, if desired.

🌡️Storage

• Eat Immediately: Microwave muffins are designed to be enjoyed warm and fresh. If left to sit for several hours, they can become dry or tough. However, you can make it the night before and place it in an airtight container for the next morning, but leave it at room temperature- don't put it in the fridge.
• The "Lazy" Prep: You can mix the dry ingredients in a small jar or Ziploc bag ahead of time. When the craving hits, just add the wet ingredients and the rhubarb!

🥗 What to Serve with a Microwave Rhubarb Muffin

This healthy mug muffin is a complete snack on its own, but for a spectacular "Bistro Breakfast," serve it with:

• A warm cup of Homemade Masala Chai Tea (shown).
• A side of fresh strawberries to lean into that classic spring flavor pairing.
• Some lean Air Fryer Turkey Sausages.

👪 Serving Size

This recipe makes 1 serving. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. However, you'll need more mugs.

🔢WW Points

• As Written: 4 ww points. This is a jumbo muffin, so it's about 1.5 x the size of my regular Healthy Rhubarb Muffins.
• The Lighten-Up: Use ½ a tablespoon of Monk Fruit instead of brown sugar and skip the oil (use an extra teaspoon of applesauce instead) to bring this jumbo treat down to just 1 WW point!

❔Recipe FAQs