Fluffy Rhubarb breakfast muffins, a deliciously easy recipe, these slightly sweet muffins are loaded with rhubarb, soft & fluffy, with added texture from oats. Serve warm for breakfast or brunch, or add to a lunchbox.
I love muffins and these oatmeal muffins are my new favorite way of eating breakfast. They're so convenient, you can eat them on the go, or pack a few and take them to work, or pop in a lunch box.
The oatmeal in these adds a nice texture and gives the muffins a bit of body and makes them filling. Whilst not chewy, they are fluffy and light.
The addition of rhubarb makes for a slightly tangy sharpness against the sugar.
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These muffins aren't particularly sweet, there is just a hint of sugar taste. So if you do have a sweet tooth, feel free to add a bit more sugar or a drizzle of honey in the batter.
We've answered a few common questions below about muffins, and how you can make sure you get perfectly baked, light and fluffy muffins each time.
The recipe is very easy, and the ingredients are regular, store cupboard ingredients.
We've used fresh rhubarb, which I froze in batches. Keep the rhubarb frozen until you want to use them. Canned rhubarb will also work. Make sure you drain any excess liquid so the batter isn't extra 'wet'.
Check out our handy Oven Temperature Conversion Guide!
I tend to have a lot of rhubarb in my freezer. Lucky for me I have 2 neighbors who grow rhubarb and they will regularly keep me topped up with fresh rhubarb so I just wash, cut into pieces, and bag it, then freeze. We've got a great fluffy rhubarb pancake recipe which is ideal for a weekend breakfast! Plus many more easy rhubarb recipes, so be sure to check those out too!
We've got a variety of muffins you can make, and if you'd like to make some different flavored muffins using a variety of fruits, we have recipes for those too so be sure to check those out!
Can I use fresh or frozen rhubarb?
You can use either, and also canned rhubarb. Just be sure to drain and pat dry on kitchen paper to remove any excess liquid.
How can I make my muffins soft and fluffy?
- Make sure your ingredients are at room temperature. This will help you get a smooth batter.
- Adding the right amount of baking powder will also make a difference, so be sure to check quantities when you look at muffin recipes!
- Don't over-mix your muffin batter. Make sure you mix just enough to combine. It's ok if there are spots of flour not mixed thoroughly. This is good and will help your muffins be super fluffy and rise well.
How do you make moist and tender muffins?
Adding some acid, such as lemon juice or buttermilk will give you moist, soft, and tender muffins.
Why are my muffins soggy inside?
This can happen if you leave muffins to cool in their pans for too long. Make sure you allow them to cool for 5 minutes in the pan and then transfer them to a cooling rack to allow the cooler outside air to circulate around them.
Another reason is if you haven't baked them for long enough or at a too low temperature.
What can I use if I don't have muffin cases to hand?
You'll see 2 different sets of photos here, some are using shop-bought muffin cases, and the other photos show homemade muffin cases, which are simply pieces of parchment paper cut into squares. So if you run out of muffin cases, you can always make your own, it doesn't take long to cut up 12 squares of parchment paper.
Prep Time
20 Minutes
Bake Time
18 - 20 Minutes
Serves
12
Ingredients You'll Need
Dry Ingredients
1 & ½ cups or 180 g All-Purpose / Plain Flour
½ cup or 100g Regular Sugar
½ teaspoon salt
1 tablespoon baking powder
½ cup or 45g rolled oats, old-fashioned or quick-cooking
Wet Ingredients
1 cup or 220 ml milk
2 Tablespoons lemon juice
⅓ cup or 65 ml vegetable oil
2 large eggs
1 teaspoon vanilla extract
7 oz or 200 g Rhubarb, fresh or frozen
Instructions
1. Preheat the oven to 400 F or 200 C. Line a muffin pan with 12 muffin cases.
2. Roughly chop the rhubarb into 1 inch pieces, leaving them chunky.
3. In a bowl, add the milk and lemon juice, stir and then add the oatmeal.
4. Stir in the oats very well so they can all soak and soften.
Then add the remainder of the wet ingredients and using a fork, beat so the eggs are well combined with the rest of the wet ingredients. Set aside.
5. In a separate large bowl, measure out the remaining dry ingredients and combine with a spoon so everything is mixed in well.
6. Add the wet ingredients to the dry ingredients, and stir just enough until combined.
Make sure you do not over mix as this will toughen the muffins.
7. Take a large spoon and add the batter to the 12 muffin liners.
8. Place pieces of rhubarb on top of the muffin batter so it sits on top.
9. Bake for 18 - 20 minutes, until golden brown and the cake tester comes out clean.
10. Remove from the oven and allow to cool in the muffin pan for 5 minutes and then transfer to a cooling rack.
11. Serve whilst warm or store in an air tight container.
These muffins will store in an air tight container for about 2 days or you can freeze.
Recipe Card
Fluffy Rhubarb Breakfast Muffins
Fluffy Rhubarb Breakfast Muffins.
A delicious breakfast or snack, these slightly sweet muffins are loaded with juicy tangy rhubarb, soft and fluffy, with added texture from the oats.
Ingredients
Dry Ingredients
- 1 & ½ cups or 180 g All-Purpose / Plain Flour
- ½ cup or 100g Regular Sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup or 45g rolled oats, old-fashioned or quick-cooking
Wet Ingredients
- 1 cup or 220 ml milk
- 2 Tablespoons lemon juice
- ⅓ cup or 65 ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 7 oz or 200 g Rhubarb, fresh or frozen
Instructions
1. Preheat the oven to 400 F or 200 C. Line a muffin pan with 12 muffin cases.2. Roughly chop the rhubarb into 1 inch pieces.
3. In a bowl, add the milk and lemon juice, stir and then add the oatmeal.
4. Stir in the oats very well so they can all soak and soften
Then add the remainder of the wet ingredients and using a fork, beat so the eggs are well combined with the rest of the wet ingredients. Set aside.
5. In a separate large bowl, measure out the remaining dry ingredients and combine with a spoon so everything is mixed in well.
6. Add the wet ingredients to the dry ingredients, and stir just enough until combined. Make sure you do not over mix as this will toughen the muffins.
7. Take a large spoon and add the batter to the 12 muffin liners.
8. Place a few pieces of rhubarb on top of each muffin so it sits on top.
9. Bake for 18 - 20 minutes, until golden brown and the cake tester comes out clean.
10. Remove from the oven and allow to cool in the muffin pan for 5 minutes and then transfer to a cooling rack.
11. Serve whilst warm or store in an airtight container.
These muffins will store in an airtight container for about 2 days or you can freeze.
Notes
- If you have a particularly sweet tooth, add extra sugar. These are not overly sweet.
- These muffins will store in an airtight container for about 2 days or you can freeze.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Warm party Baking Cups Cupcake Liners, Standard Sized, 300 Count (Rainbow), -
Valentine's Day Cupcake Liners (3 Designs, 450 Pack) -
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More -
MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2 -
Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 171Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 233mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 4g
Nutrition information isn’t always accurate
Easy Rhubarb Recipes
Here's a selection of easy rhubarb recipes, using fresh or frozen rhubarb.
Classic English Rhubarb Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Easy Rhubarb Compote is a great recipe used for a topping on granola, yogurt, ice cream, cakes and many desserts. Easy simple recipe and takes just minutes to make.
Rhubarb Oatmeal Muffin Cake is a great old fashioned breakfast cake! It’s easy to make, bursting with juicy rhubarb and has a great texture from the oats.
Mom's Rhubarb and Custard Pie! This is a delicious traditional family recipe, sure to take you down memory lane! The flavor combination is wonderful. Serve warm with some ice cream or whipped cream!
Fluffy Rhubarb Pancakes. Quick and easy breakfast pancakes, bursting with juicy rhubarb. Light and as fluffy as a feather, with no added fat. Serve warm with a drizzle of maple syrup or honey.
Raspberry Rhubarb (or Strawberry) Pie with Cream Cheese Swirl . An easy chilled dessert, and you can choose your favorite fruits too!
Best Ever Rhubarb Crumble. A delicious easy dessert with juicy sweet and tangy rhubarb and a crisp, crunchy topping. A perfect pudding made from scratch.
Lazy Daisy Rhubarb Oatmeal Cake. Just like grandma used to make, old fashioned Lazy Daisy Oatmeal Cake with rhubarb, delicious served warm, this gooey gooey cake is a great dessert!
Easy Homemade Rhubarb Cake. The Best ever rhubarb cake. Quick & easy made from scratch recipe with a delicious cinnamon streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time
Easy strawberry and rhubarb cobbler is a delicious dessert bursting with sharp and sweet flavors from the fruit, with a generous buttery crumble topping
Delicious Recipes for Muffins
Here's a selection of our favorite muffin recipes for you to enjoy!
Blueberry Muffins. An easy breakfast muffin recipe, using fresh blueberries and regular pantry ingredients. Not overly sweet and great served warm for breakfast
Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy blueberries. Serve warm for breakfast or have as a nice snack
Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy cherries. Serve warm for breakfast or brunch
Blueberry Streusel Muffins. Delicious breakfast muffins filled with homemade blueberry sauce then topped with a crunchy streusel topping.
Nanny's Easy Breakfast Muffins are ideal for breakfast or brunch, soft fluffy muffins topped with delicious cinnamon and sugar butter. Perfect with a cup of coffee!
Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
Caramel Pear filled Cornbread Muffins. These are great served warm for breakfast or a dessert with a blob of ice cream ice cream
Delicious, simple, wholesome muffins, slightly sweet with a nutty flavor from the oats. Best served warm as a side to a meal or breakfast.
Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up left over cranberry sauce from Thanksgiving or Christmas too!
Apple and Pumpkin Muffins! These breakfast muffins are full of the flavors of Fall with pumpkin, apple and cinnamon with a delicious streusel topping. A really easy recipe and that topping is so good!
White Chocolate and Macadamia cakes. An incredibly easy recipe with fabulous flavors and texture. Yummy!
Nanny's Best Chocolate Brownie Muffins are simply yummy! It's an easy recipe and perfect for chocolate lovers!
Blueberry and White Chocolate Muffins Great flavor combination and very easy recipe.
Pecan and Banana Mini Cakes are wonderful soft, moist and full flavored with a great streusel topping. Also nice as a regular loaf size.
Rhubarb Oatmeal Muffin Cake is a great old fashioned breakfast cake! It’s easy to make, bursting with juicy rhubarb and has a great texture from the oats.
Easy recipe for mixed berry muffins, ideal for breakfast and quick to make. Tender and bursting with juicy berries. Use fresh or frozen berries for these fruit muffins
Delicious English Muffins Delicious English bread recipe, often eaten for breakfast. Serve warm with butter! You can eat these sweet or savory! Freezer friendly too! Simple recipe
Cinnamon & Raisin English Muffins - Delicious opened and served warm with a nice spread of butter on each half! Easy stove top recipe.