Rhubarb Oat Muffins

A simple, homey muffin with tart rhubarb and hearty oats.

introduction

These Rhubarb Oat Muffins are easy and warm. They mix oats, tangy rhubarb, and a little cinnamon for a bright morning treat. If you like rhubarb in baked goods, try this brown sugar rhubarb cookies recipe for another simple sweet.

why make this recipe

• It uses simple pantry ingredients.
• The oats add texture and make the muffins feel wholesome.
• Rhubarb gives a fresh tart bite that pairs well with sweet streusel.
• They bake fast and work for breakfast or snacks.

how to make Rhubarb Oat Muffins

Mix dry ingredients, stir in wet ingredients, fold in rhubarb, top with streusel, and bake. Keep the batter from overmixing so the muffins stay soft. The streusel adds a sweet crunchy top that balances the tart fruit.

Ingredients :

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup chopped rhubarb
• 1 teaspoon cinnamon
• 1/4 cup brown sugar (for streusel)
• 1/4 cup flour (for streusel)
• 2 tablespoons butter (for streusel)

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the buttermilk, melted butter, and egg.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chopped rhubarb.
5. For the streusel, mix brown sugar, flour, and butter until crumbly.
6. Divide the muffin batter into the prepared muffin tin and sprinkle the streusel on top.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool before serving.

how to serve Rhubarb Oat Muffins

Serve warm or at room temperature. They are good plain or with a little butter or cream cheese. Pair with coffee or tea for a quick breakfast or snack.

how to store Rhubarb Oat Muffins

Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or warm in the oven for a few minutes.

tips to make Rhubarb Oat Muffins

• Chop rhubarb into small, even pieces so they cook evenly.
• Do not overmix the batter; mix until the flour is just wet.
• If your rhubarb is very tart, add a tablespoon more sugar to the batter.
• Spray or butter the paper liners lightly if you worry about sticking.
• Let muffins cool slightly before removing from the tin to keep them intact.

variation (if any)

• Add 1/2 cup chopped walnuts or pecans to the batter for crunch.
• Swap half the rhubarb for diced apple or strawberries for a milder fruit mix.
• Use yogurt instead of buttermilk for a tangy but different texture.
• Make the streusel larger by adding oats to the streusel mix.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter.

Q: Can I make these gluten-free?
A: Use a cup-for-cup gluten-free flour and certified gluten-free oats. Texture may change slightly.

Q: Can I skip the streusel?
A: Yes. The muffins will still be good without the streusel, just a bit less sweet on top.

Q: How do I know when they are done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.

Q: Can I reduce the sugar?
A: You can lower sugar by a little, but large cuts may make the muffins less tender and less balanced with the rhubarb.

Rhubarb Oat Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Rhubarb Oat Muffins are easy and warm, featuring tart rhubarb and hearty oats for a delightful morning treat.

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Ingredients

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• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup chopped rhubarb
• 1 teaspoon cinnamon
• 1/4 cup brown sugar (for streusel)
• 1/4 cup flour (for streusel)
• 2 tablespoons butter (for streusel)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the buttermilk, melted butter, and egg.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chopped rhubarb.
5. For the streusel, mix brown sugar, flour, and butter until crumbly.
6. Divide the muffin batter into the prepared muffin tin and sprinkle the streusel on top.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool before serving.

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Notes

Chop rhubarb into small, even pieces for even cooking. Let muffins cool slightly before removing from the tin.

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Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 25mg