Description
Rhubarb Oat Muffins with Cinnamon Butter Crumble are a delightful combination of soft, tender muffins infused with the tartness of rhubarb and topped with a warm, crunchy cinnamon crumble. Perfect for breakfast, snacks, or dessert, these muffins are ready in just 40 minutes! The unique blend of fresh or frozen rhubarb balances beautifully with brown sugar, creating a treat that’s both sweet and satisfying. Whether you’re hosting brunch or simply indulging your sweet tooth, these muffins will impress everyone.
Ingredients
Scale
- 2½ cups unbleached all-purpose flour
- 1¼ cups brown sugar
- 1 cup old-fashioned oats
- 1 cup whole milk
- 2 cups rhubarb (chopped)
- ½ cup vegetable oil
- 1 egg
- 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, for crumble)
Instructions
- Preheat oven to 350°F and prepare muffin pans.
- Make the cinnamon butter crumble by mixing chilled butter 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, mix milk, vinegar, oil, vanilla extract, and egg.
- Combine wet and dry ingredients gently; fold in chopped rhubarb.
- Fill muffin cups and top with remaining rhubarb and crumble mixture.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 205
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 21mg