2 cupsrhubarbchopped - reserve 1/4 cup for topping
Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
Cinnamon Butter Crumble
Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I use a pastry cutter to cut the ingredients together until it resembles coarse crumbs. If the butter gets too warm it will not crumble. Refrigerate the butter if it gets too soft before crumbling if necessary.
In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together to combine.
in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with turbinado sugar.
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.
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 https://baconfatte.com/rhubarb-oat-muffins-cinnamon-crumble/
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.