Description
These Rhubarb Oat Muffins with a sweet crumble topping are a delightful treat combining tart rhubarb with hearty oats and a crunchy cinnamon-flavored topping. Perfect for breakfast or a snack, they offer a moist texture with a satisfying crumble, baked to golden perfection in just over 40 minutes.
Ingredients
Scale
Muffin Batter
- 1 1/2 cup chopped rhubarb
- 1 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Crumble Topping
- 1/2 cup old-fashioned oats
- 1/4 cup brown sugar
- 3 tablespoon all-purpose flour
- 2 tablespoon unsalted butter, cold cubed
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, brown sugar, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla extract until fully combined for a smooth mixture.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined, taking care not to overmix to maintain tenderness.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter, distributing it evenly without crushing the fruit.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full for even baking.
- Prepare Crumble Topping: In a small bowl, mix oats, brown sugar, flour, cubed cold butter, and cinnamon together using your fingers or a pastry cutter until the mixture becomes crumbly.
- Add Topping: Sprinkle the crumble topping evenly over each muffin to add a sweet, crunchy layer.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean indicating they are done.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and are easy to handle.
Notes
- Ensure not to overmix the muffin batter to keep the muffins tender and light.
- Use cold butter in the crumble topping for a crisp texture.
- Chopped rhubarb can be adjusted based on tartness preference.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Reheat gently before serving for a warm treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: rhubarb muffins, oat muffins, crumble topping, sweet muffins, breakfast muffins, baked goods
