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    Home » Recipes » Muffins

    Published: Aug 6, 2012 · Modified: Aug 6, 2017 by alexandra · This post may contain affiliate links

    Confession # 78: I'm a Slowpoke... Rhubarb Muffins

    Jump to Recipe

    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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    Rhubarb Muffins

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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!

    • Yield: 12 muffins 1x

    Ingredients

    Scale
    • ½ cup rolled oats
    • 1 ½ cups oat flour
    • 1 ½ cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup brown sugar
    • 1 cup buttermilk
    • ½ cup vegetable oil
    • 1 egg
    • 2 teaspoons vanilla extract
    • 1 ½ cups chopped rhubarb

    Crumb Topping

    • 1 tablespoon butter, cubed
    • 2 tablespoons rolled oats
    • 3 tablespoons brown sugar
    • 1 generous teaspoon cinnamon

    Instructions

    Make the Muffins

    1. Preheat oven to 500F and line or grease a standard-size muffin tin.
    2. In a large bowl, whisk together the oats, oat flour, all-purpose flour, baking powder, baking soda, and salt.
    3. In a separate bowl, rapidly beat together the brown sugar, buttermilk, vegetable oil, egg and vanilla, for about 30 seconds.
    4. Fold the liquid ingredients into the dry until just combined. Fold in chopped rhubarb.

    Make the Crumb Topping

    1. Mix together the butter, rolled oats, brown sugar, and cinnamon for the topping until moist crumbs form.

    Finish the Muffins

    1. 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.

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker


    Recipe Adapted From: Shared Sugar

    Digiprove sealCopyright protected by Digiprove © 2012

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    1. Carole says

      April 30, 2013 at 6:50 pm

      Hi there, thanks for linking in. I have now also pinned this to the special Pinboard I have created for Food on Friday: Rhubarb. http://pinterest.com/ca4ole/food-on-friday-rhubarb/ You can see the other links at a glance there and pick the ones you want to check out.
      I hope to see you again soon Cheers

      Reply
    2. Carole says

      April 25, 2013 at 6:02 pm

      Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about rhubarb? This is the link . I do hope to see you there. Cheers

      Reply
      • alexandra says

        April 30, 2013 at 8:03 am

        I linked them up. Thanks for the invite. :)

        Reply
    3. ally says

      August 19, 2012 at 12:22 pm

      i adore rhubarb crumb muffins! thanks for the perfect recipe!
      xo

      Reply
      • brighteyedbaker says

        August 20, 2012 at 2:32 pm

        You're welcome!

        Reply
    4. Riley says

      August 08, 2012 at 7:18 am

      I think they look very pretty! And very delicious!

      Reply
      • brighteyedbaker says

        August 09, 2012 at 6:54 am

        Thanks! I'm glad I shared them then. :)

        Reply
    5. Laura (Tutti Dolci) says

      August 06, 2012 at 9:54 am

      The cinnamon crumb topping puts these muffins over the top!

      Reply
      • brighteyedbaker says

        August 09, 2012 at 6:54 am

        Yup! It really goes perfectly with all the depth of flavors in the muffins!

        Reply
    6. sara says

      August 06, 2012 at 9:28 am

      Oh, I LOVE rhubarb - these muffins look amazing! :)

      Reply
      • brighteyedbaker says

        August 09, 2012 at 7:02 am

        And they taste ten times better than they look!

        Reply

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    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

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