Rhubarb Oat Muffins
These Rhubarb Oat Muffins combine the tartness of rhubarb with the heartiness of oats, topped with a delightful crumble for a satisfying crunch. Perfect for breakfast or an afternoon snack.
Ingredients
For the Muffins
- 2 cups 2 cups rhubarb, chopped Provides tartness; reserve 1/4 cup for topping
- 1 cup 1 cup whole milk Provides moisture
- 1 tsp 1 tsp white vinegar or lemon juice Activates baking soda
- 1 tsp 1 tsp vanilla extract Adds warmth
- ½ cup ½ cup vegetable oil or canola For moisture
- 1 large 1 egg, lightly beaten Binds ingredients together
- 2½ cups 2½ cups unbleached all-purpose flour For structure
- 1¼ cups 1¼ cups dark brown sugar Sweetens and adds moisture
- 1 tsp 1 tsp baking soda Leavening agent
- 1 tsp 1 tsp salt Balances sweetness
- 1 tsp 1 tsp cinnamon Enhances flavor
- 1 cup 1 cup old-fashioned oats Contributes chewiness
For the Crumble Topping
- ¼ cup ¼ cup unsalted butter, chilled and cut into 1/4" pieces Adds richness
- ¼ cup ¼ cup unbleached all-purpose flour For the crumble topping
- ¼ cup ¼ cup old-fashioned oats For texture and heartiness
- 2 tbsp 2 tbsp brown sugar Sweetener with depth
- 1 tsp 1 tsp ground cinnamon For warmth
- 1 tsp 1 tsp turbinado sugar Optional; adds a caramel-like crunch
Instructions
Preparation
- Preheat your oven to 350°F and prepare two standard muffin pans by lining them with cupcake liners or spraying them with non-stick cooking spray.
- In a small bowl, combine the crumble ingredients: chilled butter, unbleached all-purpose flour, oats, brown sugar, and ground cinnamon. Use two forks to work the butter into the mix, creating a texture that resembles coarse crumbs. Refrigerate if necessary.
Making the Muffins
- In a large mixing bowl, whisk together the flour, brown sugar, oats, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together the milk, white vinegar or lemon juice, vanilla extract, vegetable oil, and the beaten egg.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Gently fold in 1¾ cups of chopped rhubarb.
- Fill muffin cups about 1/2 to 3/4 full with the batter. Top with remaining rhubarb and the crumble mixture.
Baking
- Bake in the preheated oven for 20 to 25 minutes, rotating the pans halfway through. They're done when a toothpick comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Ensure butter is cold for crumble. Don’t over-mix batter. Store muffins in an airtight container to keep them moist.