These muffins are a delightful blend of tart rhubarb and warm spices, perfect for a cozy breakfast or snack.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, combine the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg.
Whisking the dry ingredients helps distribute the leavening agents evenly.
In another bowl, whisk together the brown sugar, yogurt, egg, and vanilla extract until smooth.
Ensure the yogurt and egg are at room temperature for better mixing.
Pour the wet ingredients into the dry ingredients and gently fold until partially combined.
Avoid overmixing to keep the muffins tender.
Add the rhubarb to the batter and fold until just combined.
Coating the rhubarb in a bit of flour before adding can prevent it from sinking.
Divide the batter evenly among the muffin cups and sprinkle the tops with turbinado sugar.
Filling the cups about three-quarters full ensures a nice dome shape.
Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Cooling in the tin helps the muffins set and makes them easier to remove.
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