05/23/2025
I first made these muffins when my husband was in the hospital recovering from a spinal cord injury 2 years ago. Rhubarb was in season and I wanted bring him something to enjoy ❤️
Here is the recipe:
And no, I don’t sell muffins but I do sell the rhubarb 😉
Rhubarb Muffins
2-1/2 cups unbleached all-purpose flour
1-1/4 cups brown sugar
1 cup old-fashioned oats
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup whole milk
1 tsp white vinegar
1 tsp vanilla extract
1/2 cup vegetable oil
1 egg lightly beaten
2 cups rhubarb chopped – save 1/4 cup for topping
Topping
1/4 cup unsalted butter chilled and cut into 1/4″ pieces
1/4 cup unbleached all-purpose flour
1/4 cup old-fashioned oats
2 tbsp brown sugar
1 tsp ground cinnamon
1 tsp sugar
In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together.
In a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with sugar.
Bake at 350 for 20 to 25 minutes. Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
