Comments on: Rhubarb Muffins Recipe with Oats and Cinnamon Brown Sugar Crumble

By: Julie Menghini

Julie Menghini — Mon, 22 Jun 2026 14:49:02 +0000

In reply to Juliana. Hi Juliana, great questions. Actually the vinegar works with the baking soda to make the crumb fluffy. You can omit it but the crumb would be dense but still delicious. And, you would need 3 teaspoons of baking powder to replace the baking soda. This could result in a change of texture and an acidic taste. You might want to check out our Basic Muffin recipe and just add rhubarb and the crumble top if you wanted too. Let me know what you choose to do and how it came out.

By: Juliana

Juliana — Sun, 21 Jun 2026 23:17:15 +0000

Can I use almond milk, without vinegar? How much baking powder instead of baking soda?

By: Julie Menghini

Julie Menghini — Sun, 22 Jun 2025 15:34:58 +0000

In reply to Sheila. Hi Sheila, rhubarb can really differ in flavor. You could always add an additional punch with spices such as more cinnamon or nutmeg.

By: Sheila

Sheila — Sat, 21 Jun 2025 23:13:46 +0000

I’m afraid I found these quite bland. The texture is good but lacking a punch.

By: Julie Menghini

Julie Menghini — Fri, 23 May 2025 14:01:22 +0000

In reply to Aunt J. Aunt J, thank you so much for your comment! I've had an issue with my recipe card program converting and have had to go back and manually fix it as I find them. I believe that this one is fixed and happier yet that you got it to work for you!

By: Aunt J

Aunt J — Fri, 23 May 2025 04:31:11 +0000

These are delicious and have great texture. I believe your metric calculations are not accurate. I was preparing a half batch using the recipe in metrics, puzzled at how half of 125 grams of flour could yield 12 muffins. On a closer look, I confirmed several inaccuracies. Using 125 grams per cup of flour would have the recipe calling for 281 grams of flour. The metric version calls for 125. Similarly, I believe the brown sugar is miscalculated, using 200 grams per cup, the grams called for should be more like 250 to achieve 1 1/4 cup of sweetness. Another baker, Ri recently mentioned her muffins were wet even after extending baking time. Possibly Ri was using the metric version. We enjoyed these so much, I rewrote the recipe for my files after recalculating. I expect to be baking them again.

By: Julie Menghini

Julie Menghini — Fri, 28 Feb 2025 12:58:32 +0000

In reply to Adri. Hi Adri! I'm the first to admit that I'm not experienced with adjustments for baking elevation! Thank you.

By: Adri

Adri — Thu, 27 Feb 2025 22:33:12 +0000

In reply to Ri. Ri & Julie, Check online for adjustments that can be made for elevation. A recipe cooked on the coast may not come out the same when made on a mountain top!

By: Julie Menghini

Julie Menghini — Wed, 03 Jul 2024 13:41:28 +0000

In reply to Gillian. Yes, you can.

By: Gillian

Gillian — Tue, 02 Jul 2024 03:30:49 +0000

Can you use 1% or 2% milk instead of whole milk?