Rhubarb Oat Muffins Recipe

Golden brown rhubarb oat muffins on white kitchen counter with rustic styling

Rhubarb Oat Muffins Recipe

These Rhubarb Oat Muffins are tender, tangy, and naturally wholesome. Made with fresh or frozen rhubarb, hearty oats, and a touch of cinnamon, they're perfect for breakfast, brunch, or snacking any time of year. Simple ingredients, one bowl, and no mixer needed—just real, feel-good baking.

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Course: Breakfast, Brunch, Snack

Cuisine: American, Comfort Food, Seasonal

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 40

Servings: muffins

Calories: 210kcal

Cost: $6–$8

Equipment

1 12-cup muffin pan standard size
1 Mixing bowl large, for combining batter
1 Whisk for dry and wet ingredients
1 Ice cream scoop optional, for even portioning
1 Wire rack for cooling muffins

Ingredients

Dry

1 ½ cups all-purpose flour or oat flour for gluten-free
¾ cup rolled oats
⅔ cup brown sugar lightly packed
2 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt

Wet

1 cup buttermilk or plant-based milk
⅓ cup melted butter or vegetable oil
1 egg large
1 teaspoon vanilla extract

Mix-ins

1 ¼ cups rhubarb diced into ½-inch pieces
2 tablespoon flour for coating rhubarb

Optional Streusel Topping

3 tablespoon rolled oats
2 tablespoon brown sugar
1 tablespoon cold butter diced
cinnamon pinch

Instructions

Preheat oven and prep muffin pan
Toss diced rhubarb with flour
Whisk dry ingredients in bowl
Combine wet ingredients separately
Gently fold wet into dry
Fold in rhubarb
Portion batter into muffin cups
Add streusel if using
Bake until golden and springy
Cool briefly, then transfer to rack

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition