Go Back

Rhubarb Oat Muffins

Rhubarb oat muffins with soaked oats for a tender, hearty crumb and visible oat texture. Flavored with diced fresh rhubarb and finished with a simple oat-brown sugar streusel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 1 cup old-fashioned oats
  • 1 cup buttermilk
  • 1.25 cup all-purpose flour
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.33 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cup fresh rhubarb, diced
Topping
  • 2 tbsp oats
  • 2 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Soak and prep
  1. Soak the old-fashioned oats in the buttermilk for 15 minutes to soften, letting the oats absorb the liquid and look slightly thickened.
  2. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
Mix the batter
  1. Whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt until evenly combined.
  2. Add the vegetable oil, egg, and vanilla extract to the oat mixture and stir to combine until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined, then fold in the diced fresh rhubarb.
Fill and bake
  1. Divide the batter among the muffin cups and sprinkle the tops with the oats and brown sugar for a visible oat streusel.
  2. Bake for 20-22 minutes at 375°F until golden and a toothpick comes out clean.
  3. Cool in the pan for 5 minutes before serving.

Notes

Pro tip: Mix the batter just until no dry streaks remain—overmixing toughens muffins and hides the rhubarb pieces. Store airtight at room temperature for 2 days or refrigerate up to 5 days; rewarm 10-15 seconds for best texture. Freezing is yes: freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a slightly lighter option, replace the vegetable oil with an equal amount of neutral yogurt for a softer crumb.