Strawberry-Rhubarb Oat Crumble Muffins


Now that rhubarb’s in season, I’m delighted to be able to make a strawberry-rhubarb muffin for my Social Media Breakfast lineup. Aside from the streusel topping, these are wheat-free, and for the next Social Media Breakfast I’ll have a spelt-based streusel to top them with. They begin with a strawberry-rhubarb compote, and some oats add heartiness.

Strawberry-Rhubarb Compote

1 tbsp butter

1 tbsp turbinado sugar

1/2 cup coarsely chopped strawberries

1/2 cup coarsely chopped rhubarb

2 tsp lemon juice

a splash of vanilla (I use homemade rum-based vanilla)

Heat a medium saucepan over medium heat. Add the butter and let it melt. Add the sugar, strawberries, and rhubarb. Sprinkle with the lemon juice. Sauté until the rhubarb is tender, about 10 minutes. Sprinkle with the vanilla. Set aside to cool.


1/2 cup flour of your choice

1/2 cup brown sugar

1 tsp cinnamon

pinch salt

1/2 cup butter, cold

In a medium bowl, whisk together 1/2 cup each of flour and brown sugar with a teaspoon of cinnamon and a pinch of salt. Using a pastry blender, cut in the butter until the entire mixture looks gravelly. Reserve 1/3 cup for using on the muffins and store the remainder in the freezer – it’s great for a quick apple crisp.

Strawberry-Rhubarb Oat Crumble Muffins

1 cup oats

1 cup buttermilk

1 egg

1/3 cup turbinado sugar

1/4 cup canola oil

splash vanilla

1 cup all-purpose spelt flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

pinch salt

1 recipe strawberry-rhubarb compote

1/3 cup streusel topping

Preheat the oven to 400º F and line a muffin tin with paper liners. In a small bowl, stir together the oats and buttermilk. Set aside so the oats can absorb some of the buttermilk.

In a medium bowl, whisk together the egg, sugar, canola oil and vanilla until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the oat-buttermilk mixture and the canola oil mixture to the flour mixture. Stir until just combined. Stir in the strawberry-rhubarb compote. Divide the batter evenly between the muffin cups. Sprinkle each muffin with some streusel.

Bake for 18 to 20 minutes, or until a toothpick inserted in a muffin comes out clean.


0 Responses to “Strawberry-Rhubarb Oat Crumble Muffins”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: