Rhubarb Oat Muffins
Deliciously sweet and tart muffins packed with wholesome ingredients and the tangy flavor of fresh rhubarb, perfect for breakfast or a snack.
Ingredients
Muffin Ingredients
- 1 cup rhubarb, chopped Fresh rhubarb is best found in spring or early summer.
- 1 cup rolled oats
- 1/2 cup all-purpose flour Can be substituted with whole wheat flour.
- 1/2 cup brown sugar Adjust sweetness to preference.
- 1/4 cup butter, melted For batter preparation.
- 1/2 cup milk Almond or oat milk can be used as a dairy-free option.
- 1 large egg Substitute with a flax egg for a vegan version.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Streusel Topping
- 1/4 cup sugar
- 1/4 cup flour
- 1/4 cup butter Use room temperature butter for the right texture.
- 1/4 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together melted butter, milk, and egg until thoroughly combined. Gently fold in the chopped rhubarb.
Mixing
- Add the wet ingredients to the dry ingredients, stirring until just mixed without overmixing.
- For the streusel topping, mix sugar, flour, melted butter, and cinnamon until crumbly.
Baking
- Fill each muffin cup about 2/3 full with batter and sprinkle streusel on top.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze individually wrapped muffins for up to 3 months.