Strawberry Rhubarb Oatmeal Muffins
These Strawberry Rhubarb Oatmeal Muffins are tender and delicious! And so good with a cinnamon sugar topping.
As I’ve mentioned before, I’m on a bit of a rhubarb kick. When this fruit is in season I can’t help but want to put it in everything…I just love it’s tang and how wonderfully it pairs with strawberries. They’re like the perfect combination of tart and sweet. Delish. And there is just something so comforting about the combo to me because it reminds me of so many get togethers with all of my cousins and aunts and uncles and grandparents. I think this must be because someone always made a dessert with strawberries and rhubarb…being on the prairies rhubarb was always abundant in the spring.
So I’ve decided to grow rhubarb in my own yard…yes you can grow it in the suburbs! I planted one last year in hopes that it would come back with a vengeance this spring, and has it ever! My plant is bigger than I could have hoped so I have plenty of it to bake with this year. More even, so I think I’ll try to freeze some for the winter months. I love being able to grow my own food…there is just something so satisfying and rewarding about it!
So I got busy in my kitchen, armed with my fresh rhubarb and made these delicious Strawberry Rhubarb Oatmeal Muffins. These are moist, and tart and sweet and cinnamon-y. SO good!
This recipe uses the base of my Mom’s Oatmeal Muffin recipe, and I just basically added fresh rhubarb and strawberries and a cinnamon sugar topping. They’re so simple to make, I wonder why I’ve never made them before.
Here is the recipe – I hope you enjoy it! These muffins are perfectly delicious for breakfast!
Strawberry Rhubarb Oatmeal Muffins
- Yield: 16 1x
Ingredients
- 1 cup oats
- 1 cup buttermilk
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup oil
- 1/2 cup brown sugar
- 1 egg (beaten)
- 3/4 cup chopped fresh strawberries
- 3/4 cup chopped fresh rhubarb
- cinnamon sugar topping
Instructions
- Combine the oats and buttermilk, and let sit for about 5 minutes.
- In a separate bowl, whisk together the flour, salt, soda, baking powder and cinnamon.
- In another bowl combine the oil, egg and brown sugar. Then add this to the oat mix.
- Combine the oat mix with the flour mix.
- Stir in the chopped strawberries and rhubarb
- Line a muffin tin with paper liners.
- Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
- Sprinkle the tops of the muffins with a cinnamon sugar mix.
- Bake in a preheated 400 degree oven for 15-20 minutes.
Looking for more rhubarb recipes? I’ve got more!
- Strawberry Rhubarb Jam
- Strawberry Rhubarb Loaf
- Strawberry Rhubarb Crisp
- Strawberry Rhubarb Muffins with Pecan Streusel Topping
Have a delicious day!
That cake stand is adorable! Love it! What a great way to get your fix of rhubarb before it is gone for the season.
Isn’t it so cute?! I found it at a little country craft store out by Edmonton! And I agree…rhubarb in all the things before the season is over!!
These just came out of the oven and I love your photo shoot!
I love that you are making these Sarah! I hope you enjoy them!! And thank you for your lovely words about my photos! 🙂
Sounds delicious but I have a problem, where I live we don’t have rhubarb 🙁 any suggestion what can replace it?
Many thanks!!
Hi Angela! You could just use all strawberries instead! Yummmmm!
Those look great!! I don’t have any rhubarb, but i have strawberries. If I have time today, I’m going to whip up a batch of the oatmeal strawberry muffins!
gotta make these! Love everything Rhubarb, I can’t get enough this time of year!
We have used buttermilk in other recipes and didn’t care for the flavor, is there a substitute for this? And what kind of oats…quick or steel.
I have never used anything but buttermilk in this recipe, but I wouldn’t hesitate to use regular milk and 1 tbsp of lemon juice instead. Just mix the milk and lemon juice and let it sit for about 5 minutes then proceed with the recipe. Also I use old fashioned rolled oats for this recipe, but have also used quick oats. Happy baking!
Thanks so much for a wonderful recipe! I made a few changes to veganize it (almond milk and a flax egg) and replaced the oil with applesauce and they turned out great and so delicious.
★★★★★
I love that you made this recipe your own! Sounds delicious!