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.

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.

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.

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.

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'.

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.

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.

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.

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.
Using homemade muffin cases
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.
Using shop-bought muffin cases

Prep Time

20 Minutes

Bake Time

18 - 20 Minutes

Serves

12

Ingredients You'll Need

Dry Ingredients

  • All-Purpose / Plain Flour
  • Regular Sugar
  • Salt
  • Baking powder
  • Rolled oats, old-fashioned or quick-cooking

Wet Ingredients

  • Milk
  • Lemon juice
  • Vegetable oil
  • Eggs
  • Vanilla extract
  • Rhubarb, fresh or frozen

Note: If you have a particularly sweet tooth, add extra sugar. These are not overly sweet.

Instructions 

1. Preheat the oven to 400 F or 200 C. Line a muffin pan with 12 muffin cases.

Fluffy Rhubarb Breakfast Muffins, preparing wet ingredients,Lining pan with muffin liners

2. Roughly chop the rhubarb into 1 inch pieces, leaving them chunky.

Fluffy Rhubarb Breakfast Muffins, showing rhubarb washed and cut into pieces

3. In a bowl, add the milk and lemon juice, stir and then add the oatmeal.

Fluffy Rhubarb Breakfast Muffins, add oats to wet ingredients

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.

Fluffy Rhubarb Breakfast Muffins, preparing wet ingredients

5. In a separate large bowl, measure out the remaining dry ingredients and combine with a spoon so everything is mixed in well.

Fluffy Rhubarb Breakfast Muffins, preparing wet ingredients, preparing dry ingredients

6. Add the wet ingredients to the dry ingredients, and stir just enough until combined.

Fluffy Rhubarb Breakfast Muffins, preparing wet ingredients, add flour to batter mix

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. 

Fluffy Rhubarb Breakfast Muffins, preparing wet ingredients, adding batter to muffin pan

8. Place pieces of rhubarb on top of the muffin batter so it sits on top.

Rhubarb in muffin batter

9. Bake for 18 - 20 minutes, until golden brown and the cake tester comes out clean. 

Baked rhubarb muffins

10. Remove from the oven and allow to cool in the muffin pan for 5 minutes and then transfer to a cooling rack.

Baked muffin in pan

11. Serve whilst warm or store in an air tight container.

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.
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.

These muffins will store in an air tight container for about 2 days or you can freeze.

Easy Rhubarb Recipes

Here's a selection of easy rhubarb recipes, using fresh or frozen rhubarb.

Recipe Card

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.

Fluffy Rhubarb Breakfast Muffins

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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 1/2 cups or 180 g All-Purpose / Plain Flour
  • 1/2 cup or 100g Regular Sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup or 45g rolled oats, old-fashioned or quick-cooking

Wet Ingredients

  • 1 cup or 220 ml milk
  • 2 Tablespoons lemon juice
  • 1/3 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.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 234mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 4g

Nutrition information isn’t always accurate

Delicious Recipes for Muffins

Here's a selection of our favorite muffin recipes for you to enjoy!

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