Rhubarb Muffins
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
- 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
Crumb Topping
- 1 tablespoon butter, cubed
- 2 tablespoons rolled oats
- 3 tablespoons brown sugar
- 1 generous teaspoon cinnamon
Instructions
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.