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Lyna Recipes

Rhubarb Oat Muffins Recipe

Soft oat muffins filled with tart rhubarb and topped with buttery cinnamon streusel for an easy homemade breakfast treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup melted butter
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rhubarb diced
Streusel Topping
  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 3 tablespoons butter softened

Method
 

  1. Preheat oven to 375°F and line a muffin pan with paper liners.
  2. Make the streusel by mixing brown sugar, flour, cinnamon, and butter until crumbly.
  3. In a large bowl, whisk flour, oats, sugar, baking powder, cinnamon, and salt together.
  4. In another bowl, whisk eggs, melted butter, milk, and vanilla extract.
  5. Add wet ingredients to dry ingredients and stir gently until just combined.
  6. Fold diced rhubarb into the batter.
  7. Fill muffin cups nearly full and top generously with streusel.
  8. Bake 20–22 minutes until tops are golden and a toothpick comes out mostly clean.
  9. Cool slightly before serving.

Notes

If using frozen rhubarb, thaw and drain well first. Avoid overmixing the batter to keep muffins soft. Store covered for up to 4 days.