Rhubarb-Oatmeal Streusel Muffins

Posted by Donna-Marie Pye on

These muffins have been a "Donna-Marie favourite" for years. The original recipe hails from the Canadian Living Country Cooking cookbook from 1991. No matter in what form this tasty quick bread is baked, it's the highlight of any breakfast or coffee break and best served warm.



Streusel Topping:

Dry Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup quick cooking rolled oats
  • 1/2 cup packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp EACH salt and nutmeg
  • 1 cup diced rhubarb

Wet Ingredients:

  • 1 tsp grated orange zest
  • 1/3 cup vegetable oil (canola, safflower, sunflower etc)
  • 1/3 cup freshly squeezed orange juice
  • 1 large egg


  1. Streusel Topping: In a small bowl mix together, oats, sugar, nuts, butter, cinnamon and ginger. Set aside.
  2. Preheat oven to 400°F (200°C). Grease or line with paper cups a 12-cup muffin pan or mini muffin pan.
  3. Muffin: In a large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, salt and nutmeg. Mix in rhubarb and orange zest.
  4. In separate bowl, whisk together oil, orange juice and egg. Add wet ingredients into dry ingredients and stir with a spatula just until  moistened. Spoon into greased or paper-lined muffin tins, filling three-quarters full.
  5. Bake in preheated oven for 18-20 minutes, or until cake tester inserted into centre comes out clean and muffins are firm to the touch. Let cool in pans for 10 minutes before removing to a cooling rack to let cool completely.

Makes 12 standard muffins or 18-20 mini muffins

Adapted from Canadian Living's Country Cooking, 1991

Tools You Need To Make This Recipe:

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