Rhubarb Crisp Muffins Recipe

Name: Rhubarb Crisp Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced rhubarb, or more to taste; 2/3 cup all-purpose flour; 2/3 cup whole wheat flour; 1/2 cup brown sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup vanilla yogurt; 1/4 cup oil; 1 egg; 1/4 cup brown sugar; 1/4 cup rolled oats; 2 tablespoons melted butter; 1/2 teaspoon ground cinnamon

Servings: persons

1 cup diced rhubarb, or more to taste
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup vanilla yogurt
1/4 cup oil
1 egg
1/4 cup brown sugar
1/4 cup rolled oats
2 tablespoons melted butter
1/2 teaspoon ground cinnamon

1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
2
Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
3
Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
4
Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
5
Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup diced rhubarb, or more to taste, 2/3 cup all-purpose flour, 2/3 cup whole wheat flour, 1/2 cup brown sugar, and more.

Yes, Rhubarb Crisp Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Crisp Muffins

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