Rhubarb Oat Muffins with Cinnamon Butter Crumble

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup brown sugar, packed
• 1 egg
• 1 cup buttermilk (or regular milk with 1 tsp vinegar)
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh rhubarb, chopped
• 1/4 cup turbinado sugar

Cinnamon Crumble Topping:

• 1/4 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 brown sugar, packed
• 1/2 tsp ground cinnamon
• 3 tbsp cold butter, cubed

How to Make:

1. Preheat oven to 350 degrees. Line muffin tin with paper liners
   
2. In a small bowl, combine oats, flour, brown sugar, and cinnamon. Add the cold butter cubes and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Set aside in the refrigerator
3. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt. Stir in the brown sugar
4. In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla extract
5. Combine the wet and dry ingredients: pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix
6. Gently fold the chopped rhubarb into the batter
7. Spoon the batter into the muffin tin, filling each cup about 2/3 of the way
8. Sprinkle the cinnamon crumble topping over each muffin
9. Bake for 20-25 minutes
10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely

Recipe from Bacon Fatte

Rhubarb Oat Muffins with Cinnamon Butter Crumble - BaconFatte.com