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Rhubarb Oat Muffins

Delightfully fluffy muffins that celebrate the tartness of rhubarb mixed with the warmth of cinnamon and oats, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup chopped rhubarb Fresh or frozen
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup buttermilk Can substitute regular milk with a splash of vinegar or lemon juice
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Cinnamon Crumble
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. In a mixing bowl, combine the rhubarb, rolled oats, flour, sugar, baking powder, baking soda, and salt. Stir to mix the dry ingredients thoroughly.
  3. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix.
  5. In a separate bowl, mix the melted butter, brown sugar, and cinnamon together to create the crumble.
  6. Divide the muffin batter evenly among the prepared muffin cups and sprinkle the cinnamon crumble generously on top.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Best enjoyed warm with butter. Store in an airtight container at room temperature for up to three days. For longer storage, freeze them wrapped in plastic wrap and placed in a freezer-safe bag for up to three months.