| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 12 muffins |
Ingredients
- 3/4 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into pieces
- 1 cup 1/2-inch pieces rhubarb (1 stalk)
- 2/3 cup chopped strawberries
- 3/4 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup milk
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon fresh lemon juice
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
- Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
- Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 323 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 5 g |
| Cholesterol | 60 mg |
| Sodium | 243 mg |
Reviews
I made these muffins as directed. They are very moist and delicious. My baking time was only about 22 minutes. I think muffin pans are slightly smaller now.
I would definitely make these muffins again. Great way to use my rhubarb from the garden. Only changes I made was to use a little less topping and added some almond extract just because I love the taste of almond.
Good use of all my rhubarb!
My whole family loved these. Do agree that could use a little more flavor like lemon rind, almond extract or vanilla but it was still tasty.
I enjoyed these muffins very much. Great flavor combination. I have made a “year of muffins” muffin every month, and these are the current favorite.
Mediocre flavor. Not impressed.