Rhubarb Oat Muffins Cinnamon (Print Version)
Tender rhubarb oat muffins topped with a cinnamon butter crumble for flavorful bites.
# Ingredients:
Cinnamon Butter Crumble
01 -
0.25 cup unsalted butter, chilled and cut into 0.6 cm pieces
02 -
0.25 cup unbleached all-purpose flour
03 -
0.25 cup old-fashioned oats
04 -
2 tbsp brown sugar
05 -
1 tsp ground cinnamon
06 -
1 tsp turbinado sugar (optional)
Rhubarb Muffins Dry Ingredients
07 -
2.5 cups unbleached all-purpose flour
08 -
1.25 cups brown sugar (dark or light)
09 -
1 cup old-fashioned oats
10 -
1 tsp baking soda
11 -
1 tsp salt
12 -
1 tsp ground cinnamon
Rhubarb Muffins Wet Ingredients
13 -
1 cup whole milk
14 -
1 tsp white vinegar or lemon juice
15 -
1 tsp vanilla extract
16 -
0.5 cup vegetable or canola oil
17 -
1 large egg, lightly beaten
18 -
2 cups rhubarb, chopped (reserve 0.25 cup for topping)
# Instructions:
01 -
Preheat oven to 350 °F. Line two standard muffin pans with cupcake liners or spray with non-stick cooking spray.
02 -
In a small bowl, combine butter, flour, oats, brown sugar, and cinnamon. Use two forks or a pastry cutter to cut butter into dry ingredients until mixture resembles coarse crumbs. Refrigerate if butter softens.
03 -
In a large bowl, whisk together flour, brown sugar, oats, baking soda, salt, and cinnamon until evenly combined.
04 -
In a separate bowl, whisk together milk, vinegar or lemon juice, vanilla extract, oil, and beaten egg.
05 -
Add wet ingredients to dry ingredients and gently mix until just combined. Fold in 1.75 cups chopped rhubarb.
06 -
Fill muffin cups half to three-quarters full. Top each with reserved rhubarb, crumble mixture, and sprinkle with turbinado sugar if desired.
07 -
Bake for 20 to 25 minutes, rotating pans halfway through. Remove when a toothpick inserted in center comes out clean.
08 -
Cool muffins in pans for 10 minutes before transferring to a rack to cool completely or serve warm. Store in an airtight container at room temperature or refrigerated. Freeze for longer storage.
# Notes:
01 -
Keep butter chilled during crumble preparation to ensure proper texture.