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Rhubarb Oat Muffins

Delightful muffins made with tart rhubarb and warming spices, topped with a crunchy cinnamon butter crumble.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 1 large egg
  • 1/2 cup milk Almond milk can be used for a dairy-free option.
  • 1/4 cup vegetable oil
  • 1 cup chopped rhubarb Fresh rhubarb is preferred.
Crumble Topping
  • 1/4 cup butter, melted
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, sift together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the egg, milk, and vegetable oil until well combined and frothy.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just moistened, being careful not to overmix.
  5. Fold in the chopped rhubarb.
Baking
  1. Divide the batter evenly among muffin cups, filling them about two-thirds full.
  2. Combine the melted butter, brown sugar, and a sprinkle of cinnamon for the crumble topping and sprinkle it over each muffin batter.
  3. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze individually wrapped muffins for longer storage. These muffins can be enjoyed warm or at room temperature.