Description
Rhubarb Oat Muffins with Cinnamon Butter Crumble are a delightful fusion of tangy rhubarb and warm cinnamon, making them the perfect treat for breakfast or snacks. With a soft and tender base topped by a crispy crumble, these muffins are sure to impress everyone at your table. They come together quickly—ready in just 40 minutes—whether you opt for fresh or frozen rhubarb. Enjoy them warm out of the oven or store them for later, making them an ideal companion for both cozy evenings and busy mornings.
Ingredients
Scale
- 2½ cups unbleached all-purpose flour
- 1¼ cups brown sugar
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 2 cups chopped rhubarb
- ¼ cup unsalted butter (chilled and cut into 1/4" pieces)
- ¼ cup unbleached all-purpose flour (for crumble)
- ¼ cup old-fashioned oats (for crumble)
- 2 tbsp brown sugar (for crumble)
- 1 tsp ground cinnamon (for crumble)
- 1 tsp turbinado sugar (optional)
Instructions
- Preheat your oven to 350°F and line muffin pans with liners.
- For the crumble, mix chilled butter pieces with flour, oats, brown sugar, and cinnamon until crumbly.
- In a large bowl, whisk together flour, brown sugar, oats, baking soda, salt, and cinnamon.
- In another bowl, combine milk, vinegar, vanilla extract, oil, and egg; whisk until smooth.
- Combine wet and dry ingredients without overmixing then fold in chopped rhubarb.
- Fill muffin cups and top with reserved rhubarb and crumble mixture.
- Bake for 20 to 25 minutes until golden; cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg