Rhubarb Mug Muffin Recipe

Rubarb Mug Muffin piece being held up on a spoon over a mug, with 2 rhubarb stalks in the background.

A fluffy and delicioius, single-serving Rhubarb Muffin that bakes in your microwave in just 90 seconds! This Microwave Rhubarb Mug Muffin features fresh rhubarb, zesty orange, and a high-protein Greek yogurt base. Perfectly portion-controlled and Weight Watchers friendly!

Course Breakfast, Snack

Cuisine American, Canadian, North American

Keyword muffin, mug, rhubarb

Special Diet Vegetarian, weight watchers

Prep Time 5

Servings serving

Calories 238kcal

Author Terri Gilson

Ingredients

4 tablespoons All-Purpose Flour
½ teaspoon All-purpose flour (for coating rhubarb)
1 tablespoon Brown Sugar
½ teaspoon Baking Powder
½ teaspoon Cinnamon
pinch of salt
1 large Egg White
1 tablespoon Plain Non-fat Greek Yogurt
1 tablespoon Orange Juice.
1 teaspoon Canola Oil
½ teaspoon Vanilla Extract
2 tablespoons Fresh Rhubarb *diced very small

Garnish:

sparkling sugar (optional)
grated orange peel (optional)

US Customary - Metric

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Instructions

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.
Whisk Wet: Whisk the egg white, yogurt, OJ, oil, vanilla and brown sugar in the mug until very frothy.
1 tablespoon Brown Sugar, 1 large Egg White, 1 tablespoon Plain Non-fat Greek Yogurt, 1 tablespoon Orange Juice., 1 teaspoon Canola Oil, ½ teaspoon Vanilla Extract
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.
4 tablespoons All-Purpose Flour, ½ teaspoon Baking Powder, ½ teaspoon Cinnamon, pinch of salt
Mix the rhubarb in ½ teaspoon flour, then fold in the rhubarb.
2 tablespoons Fresh Rhubarb, ½ teaspoon All-purpose flour
Optional: I add a little sparkling sugar (a couple of shakes) here (it's typically for cake decorating, but works well with this muffin).
sparkling sugar
Elevate: Place a folded paper towel on the microwave turntable, then an upside-down saucer on top of that, then your mug.
The paper towel absorbs the steam that vents out of the bottom of the mug, and the saucer gets the mug into the "sweet spot" of the microwave's energy beams
Bake: Microwave on high for 80 to 90 seconds. It should be firm to the touch and bounce back.
If it needs more time, do it in 10-second bursts.
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 and invert the muffin onto a plate for just 60 seconds, then put it back in the mug.
*That 60 seconds of air hitting the bottom will evaporate the residual dampness instantly. Then you can pop it back in the mug, add your toppings, and eat!

Notes

Expert Recipe Tips:

The "Saucer Hack": Elevate your mug! Placing the mug on an upside-down saucer inside the microwave allows the energy to hit the bottom of the muffin more effectively, ensuring an even bake.
The 2-Minute Rest: Patience is key! When the microwave beeps, the center is still finishing its "bake" with residual steam. Letting it sit for 3 minutes is the secret to a perfect muffin crumb.
Don't Overmix: Stir the dry ingredients into the wet until the flour just disappears. Overmixing develops gluten, which leads to a tough, "doughy" texture.
Spray ONLY the BOTTOM: It's important that you 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.
The 60-Second Flip: If the bottom still feels a tiny bit damp after resting, simply invert the muffin onto a plate for 60 seconds. The air will evaporate the residual moisture instantly!
Chop Rhubarb Small and Coat in flour: It's important to chop your rhubarb very small and coat it in flour. Smaller pieces cook faster, and you only have 90 seconds! The flour prevents the water in the rhubarb from escaping and creating a soggy muffin.

🔢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.

🌡️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!

Nutrition