Best 2 Rhubarb Oatmeal Muffins Recipes

Calling all rhubarb lovers! Get ready to experience a symphony of flavors with our delectable Rhubarb Oatmeal Muffins. These muffins are the perfect blend of tart and sweet, with a delightful burst of rhubarb in every bite. Each muffin is packed with wholesome oats, providing a satisfying and nutritious start to your day.

But that's not all! This article features a collection of irresistible muffin recipes that cater to every taste bud. From classic Blueberry Muffins bursting with juicy blueberries to indulgent Chocolate Chip Muffins loaded with rich chocolate chips, there's something for everyone in this muffin extravaganza.

Our Zucchini Muffins offer a moist and tender crumb, with the addition of zucchini adding a subtle sweetness and extra nutrients. If you prefer a nutty flavor, try our Banana Nut Muffins, where ripe bananas and crunchy walnuts come together in perfect harmony.

For those seeking a gluten-free option, our Gluten-Free Lemon Poppy Seed Muffins are a delightful treat. With their zesty lemon flavor and a sprinkle of poppy seeds, these muffins are sure to impress even the most discerning palate.

And if you're craving a muffin with a touch of tropical flair, our Pineapple Coconut Muffins are an absolute must-try. The sweet pineapple and shredded coconut create a taste of paradise in every bite.

So, whether you're a muffin aficionado or simply seeking a delectable treat, this article has something for you. Dive into the world of muffins and discover your new favorite recipe today!

Here are our top 2 tried and tested recipes!

RHUBARB OATMEAL MUFFINS

Rhubarb Oatmeal Muffins image

A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 19

Ingredients

1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/3 cup vegetable oil
1/3 cup orange juice or white grape juice
1 teaspoon grated orange zest
1 cup diced fresh or frozen rhubarb, thawed and drained
TOPPING:
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons butter, softened
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Steps:

In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.

Nutrition Facts :

RHUBARB OATMEAL MUFFINS

Rhubarb Oatmeal Muffins image

I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!

Provided by Dwynnie

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1 1/4 cups quick-cooking oatmeal
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup brown sugar
1 cup sour cream
1 egg
1/2 cup oil
1 teaspoon vanilla
2 cups rhubarb, chopped
2 tablespoons turbinado sugar

Steps:

Preheat the oven to 375 degrees F.
Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
Pour the wet into the dry and fold until about halfway mixed.
Add the rhubarb and fold until just combined.
Portion into a greased muffin tin and sprinkle the tops with the sugar.
Bake for about 20 minutes.
Cool in the pans for 10 minutes before removing to a wire rack.

Tips:

Use fresh rhubarb: Fresh rhubarb has a tart and juicy flavor that is perfect for muffins. If you don't have fresh rhubarb, you can use frozen rhubarb, but thaw it completely before using.
Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
Use a muffin pan with liners: Muffin liners will help the muffins to come out of the pan easily. If you don't have muffin liners, you can grease the muffin pan with cooking spray.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
Let the muffins cool before serving: This will help the muffins to set and will make them easier to handle.

Conclusion:

Rhubarb oatmeal muffins are a delicious and easy-to-make breakfast or snack. They are perfect for using up fresh rhubarb, and they are sure to please everyone at the table. With their tart and juicy flavor, these muffins are a great way to start your day or enjoy as a sweet treat. So next time you have some fresh rhubarb, be sure to give this recipe a try!

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