Rhubarb Oatmeal Muffins
Start your day with the delightful tang and comforting warmth of Rhubarb Oatmeal Muffins, a perfect balance of wholesome ingredients and vibrant flavors. Made with hearty rolled oats, tender chunks of fresh rhubarb, and a hint of cinnamon, these moist muffins offer a satisfying texture and a subtle, natural sweetness. The buttermilk adds a tender crumb, while a sprinkle of optional granulated sugar on top creates a light, golden crunch. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, brunch, or an afternoon snack. Packed with fiber and a touch of nostalgia, Rhubarb Oatmeal Muffins are a delicious way to showcase seasonal produce while indulging in a homemade treat. Perfect for meal prep or on-the-go, these muffins are freezer-friendly and a crowd-pleaser in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Buttermilk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1.5 cups Fresh rhubarb, diced
- 2 tablespoons Granulated sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix well to combine.
In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be thick and slightly lumpy.
Fold in the diced rhubarb carefully until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle a pinch of granulated sugar on top of each muffin for a slight crunch and sweetness.
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 313.6 g | 114% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 110.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 633 mg | 49% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
