This super delish recipe for Rhubarb Oat Muffins is often one of the first things I make when rhubarb season begins. It’s an absolute favorite of mine; best with fresh, tart, early season ‘barb – especially the bright red stemmed varieties.
It’s an easy recipe with just a few simple, old fashioned ingredients. The Rhubarb Oat Muffins themselves are humble in appearance, but they’re hearty and really flavorful. Every bite carries wonderful bits of tart rhubarb. The dense, lightly sweet cake also has a little chew from the oats combined within. Rhubarb Oat Muffins are a breakfast champion. A crave-able snack extraordinaire. Wonderful with a cup of coffee or tea, or as a lightly sweet, simple dessert. They’re heavenly in every way… Except that they always seem disappear too quickly.
As good as they are, I wanted to dress them up a little and decided that a good, old fashioned crumble would be the perfect addition.
And, when the brightest ruby red rhubarb stalks I’ve ever seen appeared at my local market this spring, I knew exactly what to do to make sure that beautiful color was showcased. I reserved some of the chopped pieces and added them after filling the muffin cups with batter – tucking the pieces into the batter just a bit, but making sure that the color was visible.
These Rhubarb Oat Muffins have been a hit with everyone I’ve served them to. They can be made ahead and kept in the refrigerator for a few days, and they freeze well, too, so you can keep then on hand for guests.
- ¼ cup butter – at room temp
- ¼ cup old fashioned oats
- ¼ unbleached AP flour
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon raw sugar (optional)
- Dry ingredients:
- 2½ cups unbleached AP flour
- 1¼ cups brown sugar
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Wet ingredients:
- 1 cup whole milk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 large egg - at room temp
- 2 cups chopped rhubarb (reserve ¼ cup for topping)
- Preheat oven to 350 degrees.
- Line two standard muffin trays with liners (I used 6 “tulip” and 12 “standard” liners with this batch), and set aside.
- In a small bowl, combine butter, oats, flour, brown sugar, and cinnamon with a fork until most of the ingredients form crumbs of various sizes. There will be some “sandy” ingredients at the bottom of the bowl, too.
- Measure out the raw sugar (if using) and set aside.
- In a large mixing bowl, add the flour, brown sugar, oats, baking soda, and salt, and whisk to combine.
- In a smaller, non-reactive mixing bowl, add the milk, vinegar, vanilla extract, oil, and egg, and whisk to combine.
- Pour in the wet ingredients into the dry, and stir with a spatula just until combined.
- Add 1¾ cup chopped rhubarb, and fold into the batter.
- Fill muffin cups ½ - ¾ full with batter. Top with a few pieces of rhubarb – making sure to tuck them into the batter a bit. Sprinkle cinnamon butter crumble over the tops, and finish with a sprinkling of raw sugar (if using).
- Bake in a 350 oven for 20 - 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out fairly clean. Allow muffins to cool for 10 minutes, then remove from the tray and allow them to cool completely on a rack.
- Store in an air tight container overnight, or refrigerate for up to 3 days. Or freeze up to 30 days.
Making this Rhubarb Oat Muffins with Cinnamon Butter Crumble recipe?
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