My favorite muffin – dotted with the heavenly scent of diced rhubarb with oats in the batter and topped with a crunchy streusel. Bakes up high, Yes – the most Remarkable Rhubarb Oatmeal Muffins you make at home that are rivaling the standards of the best bakery! Recipe is GLUTEN FREE – yet can use regular flour too!
WHAT’S TO LOVE ♥️ABOUT THESE MUFFINS:
The FLAVOR! They are Incredibly buttery, moist, and fluffy on the inside – a tender crumb. A golden, crunchy streusel topping above elevates them from standard baked good to bakery-style treats. Rhubarb is heaven-scented and somewhat tart. The sugar in the recipe balances the flavors beautifully.
Oats in the muffins add moisture (hydrated first), result in a plush, tender, and cake-like crumb that prevents the muffins from drying out – and a great way to add fiber and protein.
Not overly sweet, loaded with Heart-Healthy Oats with a Crunchy Streusel Topping.
Rhubarb is in season right now! Has the most incredible sweet-tart flavor.
I’m already tucking away diced rhubarb in my freezer for later use!
Recipe makes 9 larger standard sized muffins instead of 12
I fill the muffin cups with parchment liners (fun and easy to make; see below for how-to.) Then fill the the batter to almost the top of the rim with an ice cream scoop. You will end up with 9 high-rising muffins.
The muffins have a nice open crumb — light and airy without being dense or gummy.
The Ingredients:
WET INGREDIENTS: Add Rolled Oats with Milk and Greek Yogurt, set aside for 15 minutes.
Then, add, whisk in an Egg, melted Butter, melted Coconut Oil, Vanilla and real Almond Extract.
Combine DRY INGREDIENTS: Gluten Free Flour, Sugar, Baking Powder, Baking Soda, Cardamom and Salt. Rhubarb is diced and coated with one teaspoon of flour, and folded in last to the batter.
Let’s Get Baking!
See below how-to make parchment liners for muffin tins!
STEP 1:
Add 3/4 cup milk and 1/4 cup Greek yogurt; whisk together. Add 3/4 cups of oats and gone a stir. Set aside for 15 minutes to soften.
YES – you can use a dairy free milk and coconut yogurt here too.
Steeping the oats in milk or buttermilk before mixing hydrates them. This yields a tender, creamy crumb.
STEP 2:
1. WET INGREDIENTS: To the soaked oats add an Egg, melted Butter, melted Coconut Oil, Vanilla and real Almond Extract.
2. DRY INGREDIENTS: In another bowl, add the the Gluten Free Flour, Sugar, Powder, Baking Soda, Cardamom and Salt. Mix with a rubber spatula. (Do not leave out the cardamom – it’s flavor is wonderful paired with rhubarb!)
3. Wash and dry the Rhubarb, discard any green leaves. Cut into a small dice – think, the size of a large blueberry, about 1/4″. Add 1 teaspoon go GF flour, mix in. This will keep the rhubarb from getting gummy in the muffins.
STEP 3:
- Add the DRY ingredients to the WET bowl.
- Do this in even strokes until gently but thoroughly mixed together.
- Lastly, Fold in the diced Rhubarb. Adding 1 teaspoon of flour to the rhubarb helps absorb moisture, helping the fruit stay suspended in the batter. (Rhubarb is about 95% water.)
STEP 4:
Scoop the batter into the muffin cups. Add streusel to the top.
Recipe states: Add streusel, or bake as is. Another quick option: you can also add a sprinkle of raw oats on top of each and a sprinkling of sugar.
Usually, I make a Streusel Topping with light brown sugar. Here, I used white sugar here – and really love the way the finished muffin looks!
BAKING TIP: Starting muffins at a high temperature, 400 degrees, forces a rapid release of steam and jumpstarts the leavening agents.
Combine all ingredients in a small bowl with a fork – add 2 teaspoons on top to the batter before baking. See recipe for how-to make.
Notes on Gluten Free Baking:
My husband eats a gluten free diet. I have adapted mostly to this with the exception of bread and homemade pasta. So I eat a lot of everything gluten free! I rarely make two different meals at dinnertime.
I have learned a lot about cooking gluten free in the last 15 years!
When I bake – I mainly try it out first gluten free. Sometimes I will bake both gluten free and regular baked goods to test the difference.
In this recipe – with much experience I nailed it gluten free!
You CANNOT differentiate these Remarkable Rhubarb Gluten Free Muffins from the typical high-end bakery regular flour ones… they are that delicious!
If you do not have GF flour in your pantry – the recipe works with regular flour too!
How-To make Parchment Liners for muffin tins!
- Cut 9 – Five inch squares of parchment paper
- Fold in half, then half again
- Cut the 4 creases 1″ from the center
- Place each in a muffin cavity
Secure the shape – add a glass (or even a pill holder) that fits inside for a few moments
Helps hold the shape.. Ready to fill & bake!
Yes, use any muffin liner you like as well!
I have a special place in my heart for Rhubarb…
Ready to pick now through summer. My grandparents had plentiful rhubarb plants sprawling in their garden, and rhubarb pie was typically served after dinner. This beautiful ruby hued perennial has a flavor that is distinctive, tart and heavenly scented.
Enjoy these Remarkable Muffins!
Karen
I REALLY LOVE RHUBARB! I HAVE AN AN ENTIRE CATEGORY ~ See Below
My Love of Rhubarb Check out ALL the recipes / Sweet & Savory
If you like this recipe, SUBSCRIBE (here) to my newsletter ~ never miss a recipe!
ALL Recipes: See Index Here
Remarkable Rhubarb Oatmeal Muffins
Equipment
- 1 muffin tin
- 9 cupcake/muffin liners
Ingredients
Soaking the Oats:
- 3/4 cups rolled oats, not quick oats
- 1/4 cup greek yogurt*
- 3/4 cups milk*, I use 2%, full fat ok too
Fresh Rhubarb:
- 1 1/2 cups fresh rhubarb
- 1 teaspoon Gluten Free Flour
Wet Ingredients:
- 1 large egg, I use pasture raised
- 1/4 cup coconut oil, melted
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract, (not imitation)
- (Will add to: soaked oats)
Dry Ingredients:
- 1 1/2 cups Gluten Free Flour*, I use Bob's Red Mill 1 to 1 GF Flour
- 2/3 cups pure cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cardamom, do not skip this!
- 1/2 teaspoon sea salt
Instructions
Soaking the Oats:
- In a LARGE sized bowl, whisk yogurt and milk together. Add the oats, stir in and set aside for 15 minutes to hydrate and soften; set aside.
Fresh Rhubarb:
- Wash and dry rhubarb, discard any leaves. Cut rhubarb into 1/4 inch dice (the size of large blueberries.) Add then to a bowl, mix in 1 t. GF flour; set aside.
Preheat the oven to 400 degrees.
Mixing the "Wet Ingredients"
- To the large bowl with the soaked oats, whisk in the egg. Add the melted coconut oil, melted butter, vanilla & almond extracts until well mixed.
- Mix together Dry ingredients in a bowl to combine.
Finishing the Muffin Batter:
- Add paper muffin liners into 9 cavities of your muffin tin.
- Add the DRY ingredients to the WET bowl using a rubber spatula in even strokes until gently but thoroughly mixed together.Gently add the diced rhubarb (that has been mixed with 1 t. flour.) Fold in.LET THE BATTER REST FOR 15 MINUTES BEFORE SCOOPING, ALLOWING IT TO HYDRATE FURTHER.
- Scoop the batter into the muffin papers, filling 9 of them to the top. I use a ice cream scoop. Sprinkle with my Crunchy Streusel see recipe below) or bake as is. (You can also add a sprinkle of raw oats on top of each and a sprinkling of sugar.)
- Bake for 5 minutes, in the center rack of oven, then lower the temperature to 350 degrees.Bake until golden brown and nicely risen, 17 – 19 minutes more – for a total cooking time between 22 – 24 minutes.
Some Tips:
- Cool muffins. Enjoy within 2 days, or refrigerate for up to 4 days. These muffins freeze well! When they are cool, wrap well and freeze (defrost them at room temperature), then can enjoy, or wrap in foil and gently reheat in the oven.
Notes
1 1/2 T. softened butter, 1 1/2 T. sugar, 1/8 teaspoon cinnamon, 2 1/2 T. GF Flour, 2 T. rolled oats + one small pinch of sea salt. Blend all together in a small bowl. Sprinkle 2 teaspoon on top of each muffin before baking. T. = tablespoon. Milk – can use plant based milk.
Yogurt – can use coconut yogurt (plant based.)
Flour- I use GF, can sue regular flour. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
