Description
Rhubarb Oat Muffins with Cinnamon Butter Crumble are a delightful blend of sweet and tart flavors, ideal for breakfast or an afternoon snack. These tender muffins are packed with fresh or frozen rhubarb and crowned with a crumbly cinnamon topping, making for a deliciously satisfying treat. With a preparation time of just 15 minutes and a total cooking time of 25 minutes, you can whip up this recipe in just 40 minutes. Perfect for busy mornings or unexpected guests, these muffins are freezer-friendly, allowing you to enjoy this delightful treat at your convenience.
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 tsp cinnamon
- 1 cup whole milk
- 2 cups rhubarb (chopped)
- ¼ cup unsalted butter (for crumble)
Instructions
- Preheat the oven to 350°F and prepare muffin pans with liners.
- In a small bowl, mix crumble ingredients: cold butter, flour, oats, brown sugar, and cinnamon until crumbly.
- In a large bowl, combine flour, brown sugar, oats, baking soda, salt, and cinnamon.
- In another bowl, whisk together milk, vinegar (or lemon juice), vanilla extract, oil, and egg.
- Gently combine wet and dry ingredients; fold in chopped rhubarb.
- Fill muffin cups and top with remaining rhubarb and crumble mixture.
- Bake for 20 to 25 minutes until golden brown; cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg