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Rhubarb Oat Muffins

🧁 Rhubarb Oat Muffins – Moist, Wholesome & Perfectly Tart

These Rhubarb Oat Muffins are soft, hearty muffins with a tender crumb, a hint of cinnamon, and bright tart bursts of Rhubarb. The oats add a rustic texture, making them perfect for breakfast, snacks, or spring brunch spreads.
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Prep Time 15 minutes
Bake 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 1 cup buttermilk or milk + 1 tsp lemon juice
  • 1½ cups all-purpose flour
  • ½ cup brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 large egg
  • ⅓ cup melted butter or oil
  • 1 tsp vanilla extract
  • 1½ cups chopped Rhubarb
Optional: coarse sugar for topping

Method
 

1️⃣ Soak the Oats
  1. In a bowl, combine oats and buttermilk. Let sit 10 minutes to soften.
2️⃣ Mix Dry Ingredients
  1. In a separate bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
3️⃣ Combine Wet Ingredients
  1. Add egg, melted butter, and vanilla to the oat mixture. Stir well.
4️⃣ Make the Batter
  1. Fold wet ingredients into dry ingredients until just combined.
  2. Gently stir in chopped Rhubarb.
5️⃣ Fill Muffin Tin
  1. Divide batter evenly into a lined muffin tin.
  2. Sprinkle tops with coarse sugar if desired.
6️⃣ Bake
  1. Bake at 375°F (190°C) for 20–25 minutes, or until a toothpick comes out clean.
7️⃣ Cool
  1. Let muffins cool for 5–10 minutes before removing from the pan.

Notes

🥄 Don’t overmix—keeps muffins soft and fluffy.
🍓 Chop rhubarb finely so it bakes evenly.
🧈 Butter adds richness, but oil keeps them extra moist.
❄️ Store in an airtight container for up to 3 days.