Rhubarb Oat Muffins with Cinnamon Butter Crumble has a spring brightness from the Rhubarb but is like a big ole warm hug from cinnamon and brown sugar goodness.
Rhubarb is one of the first things to pop up once the weather gets warmer. We love the stuff and these Rhubarb Oat Muffins with Cinnamon Butter Crumble are going to be one of the first things I make whenever I get my hands on some.
It’s time for the Spring version of “The Freaky Friday” blog hop, and I’m bringing Rhubarb Oat Muffins with Cinnamon Butter Crumble to the party! The Freaky Friday blog hop organized by Michaela who runs An Affair From the Heart, is a group of bloggers that are secretly assigned each others’ blogs from which we choose a recipe. It is so much fun, and the bloggers that participate are all amazing foodies. The biggest problem I always have is picking just one recipe to post about.
This time I had the pleasure of being assigned Michele’s blog “Bacon Fatte”. Michele is a Minnesota gal who doesn’t apologize for her use of bacon, butter or booze. How can you not love someone like that? Michele does an amazing job making colorful dishes for the family and some amazing entertaining cuisine.
I had a heck of a task trying to decide on which recipe to make. Her Linguine con le Vongole (Linguine with Clams) reminded me of a dish I had in France and her New Potato Salad with Basil, Shallots, and Lemon would be perfect for our neighborhood potluck or a picnic with the hubby! Our selection needed to be springy was the only stipulation. You know me, guess what my search gravitated toward? Yep, bread and Michele didn’t disappoint. I had my eye on her Spiced Bakery Style Ginger Pear Muffins but her Rhubarb Oat Muffins with Cinnamon Butter Crumble were the ultimate winner.
And boy they are definitely winners! These muffins have such a beautiful contrast between the sweetened rhubarb and warm cinnamon and brown sugar. Even though the batter is quite thick they bake up soft and tender. They are perfect with a cup of coffee for breakfast or a special treat with dinner. They’re easy to put together and makes up to 24 muffins!
Don’t have time to make them now? Pin it for later!
Rhubarb Oat Muffins with Cinnamon Butter Crumble has a spring brightness from the Rhubarb but is like a big ole warm hug from the cinnamon and brown sugar goodness.
- 1/4 cup unsalted butter chilled and cut into 1/4" pieces
- 1/4 cup unbleached all-purpose flour
- 1/4 cup old-fashioned oats
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp turbinado sugar optional (sugar in the raw)
- 2-1/2 cups unbleached all-purpose flour
- 1-1/4 cups brown sugar I used dark brown sugar but either is fine
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup whole milk
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- 1/2 cup vegetable oil or canola
- 1 egg lightly beaten
- 2 cups rhubarb chopped - reserve 1/4 cup for topping
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Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
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Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I used my fingers and "pinch" the ingredients together until it resembles coarse crumbs. If the butter gets to warm it will not crumble. Refrigerate before crumbling it gets too soft.
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In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together to combine.
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in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
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Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
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Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with turbinado sugar.
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Bake 20 to 25 minutes rotating pans halfway through baking. Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
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Store in an airtight container at room temperature or in the refrigerator. May be frozen for a longer period of time.
Buttermilk can be substituted for milk and vinegar.
Muffins filled 1/2 full make 24 muffins. Filled 3/4 full make approximately 19 muffins.
Recipe created by http://baconfatte.com/rhubarb-oat-muffins-cinnamon-crumble/
Just go see for yourself all of the amazing recipes on Bacon Fatte. I’ll guarantee you’ll want to stay a while. While you’re at it, take a look at what these other Freaky Friday participants are cooking up!
A Dish of Daily Life – Korean BBQ Chicken Skewers
An Affair from the Heart – Everything Bagel Dip
A Kitchen Hoor’s Adventures – Cottage Cheese and Pinto Bean Salsa
Bacon Fatte – No Bake Strawberry Shortcake Dessert
Bowl Me Over – Best Enchilada Sauce
Hostess at Heart – Rhubarb Oat Muffins
LeMoine Family Kitchen – Brown Sugar Jalapeño Bacon
Life Currents – French Onion Tart
Lisa’s Dinnertime Dish – Tuscan Pork Sheet Pan Dinner
Mildly Meandering – Roasted Red Pepper Dip
Seduction in the Kitchen – Caprese Tortellini Skewers
Take Two Tapas – Mexican Beer Cheese Skillet
West Via Midwest – Reuben Totchos
Who Needs a Cape? – Raspberry Daiquiri Pie
Now you know how we love our bread and muffins, here are a few of my favorites!
Homemade Basic Muffin Recipe
Strawberry Rhubarb Bread with Streusel Topping
Apple Pecan Streusel Pull Apart Bread
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