Description
Delicious and moist Rhubarb Oat Muffins that everyone will love, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups rhubarb, chopped (fresh or frozen)
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until well mixed.
- In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter muffin, add 1/2 cup of chopped nuts or chocolate chips.
- You can substitute the rhubarb with diced strawberries or blueberries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg