Remarkable Rhubarb Oatmeal Muffins

5 from 1 vote

Remarkable Rhubarb Oatmeal Muffins

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!

Prep Time25

Cook Time23

Total Time48

Course: Breakfast, brunch, Dessert, Snack

Cuisine: American

Keyword: Remarkable Rhubarb Oatmeal Muffins, Rhubarb Muffins, Rhubarb Oatmeal Muffins

Servings: servings

Author: Karen Sheer a zest for life

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 - about 2 teaspoons each muffin (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, and bring to room temperature. 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

Recipe: Karen's Crunchy Streusel for Topping the Muffins:
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