Description
Indulge in the delightful blend of flavors with these Rhubarb Oat Muffins with Cinnamon Butter Crumble. The tartness of fresh rhubarb pairs perfectly with a warm, buttery crumble, making these muffins an irresistible treat for breakfast, snacks, or dessert. With their soft texture and rich flavors, they’re sure to impress at any gathering. This versatile recipe allows you to use fresh or frozen rhubarb and customize the spices to match your taste preferences. Ready in just 40 minutes, these muffins are freezer-friendly, ensuring you can enjoy homemade goodness whenever the craving strikes.
Ingredients
Scale
- 2½ cups unbleached all-purpose flour
- 1¼ cups brown sugar
- 1 cup old-fashioned oats
- 1 cup whole milk
- ½ cup vegetable oil
- 2 cups chopped rhubarb (fresh or frozen)
- ¼ cup unsalted butter (for crumble)
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F and prepare muffin pans.
- In a small bowl, mix crumble ingredients until crumbly.
- In a large bowl, whisk together dry ingredients; in another bowl, mix wet ingredients.
- Combine wet and dry ingredients until just mixed; fold in rhubarb.
- Fill muffin cups and top with crumble mixture.
- Bake for 20-25 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 (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg