Confession # 78: I’m a Slowpoke… Rhubarb Muffins
You know those people who manage to do everything at whirlwind speed, leaving you staring agape as it takes you at least twice as long to do the same things? That’s not me. I’m the person staring, not the speedster, and sometimes I seriously wish I was the speedster.
The problem is, I don’t know how to help being a slowpoke sometimes. I usually blame it on my Type-A, detail-oriented personality (because it takes longer to do something when you’re trying to do it really, really well) but sometimes even that’s not a great excuse. Sometimes I’m just slow because I’m indecisive. For example, I can spend an hour on the internet, trying to decide what to do with a couple stalks of rhubarb. Do you even realize how many choices there are out there? Pies, muffins, cakes, crisps, crumbles… It’s just too much. Seriously.
These muffins were the much-awaited, final decision in one day’s rhubarb quandary, and fortunately they were worth it – totally amazing. Maybe they’re not the most beautiful, but when you take one bite of super-moist muffin, the flavors of fruity rhubarb, sweet brown sugar, nutty oats, and rich cinnamon will surely put a smile on your face.
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These moist Rhubarb Muffins are jazzed up with rolled oats, brown sugar, and a sweet cinnamon crumb topping. They're not just for rhubarb fans!
- 1/2 cup rolled oats
- 1 1/2 cups oat flour
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped rhubarb
- 1 tablespoon butter, cubed
- 2 tablespoons rolled oats
- 3 tablespoons brown sugar
- 1 generous teaspoon cinnamon
Make the Muffins
- Preheat oven to 500F and line or grease a standard-size muffin tin.
- In a large bowl, whisk together the oats, oat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, rapidly beat together the brown sugar, buttermilk, vegetable oil, egg and vanilla, for about 30 seconds.
- Fold the liquid ingredients into the dry until just combined. Fold in chopped rhubarb.
Make the Crumb Topping
- Mix together the butter, rolled oats, brown sugar, and cinnamon for the topping until moist crumbs form.
Finish the Muffins
- Divide batter evenly among prepared muffin cups. Top muffins with equal amounts of crumb topping. Place muffins in oven and adjust temperature to 400F. Bake for 15-17 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Allow muffins to cool slightly in tin before transferring to a wire rack to cool completely.
Recipe Adapted From: Shared Sugar