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Rhubarb Crisp Muffins
Rhubarb Crisp Muffins
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious rhubarb oatmeal muffins with sweet oat topping - perfect for breakfast or a snack!
Ingredients:
  • 1 cup diced rhubarb, or more to taste
  • 0.66666668653488 cup all-purpose flour
  • 0.66666668653488 cup whole wheat flour
  • 0.5 cup brown sugar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup vanilla yogurt
  • 0.25 cup oil
  • 0.25 cup brown sugar
  • 0.25 cup rolled oats
  • 2 tablespoons melted butter
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a muffin tin with 12 paper liners.
  • Combine rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon in a large bowl and mix well.
  • In a separate bowl, combine yogurt, oil, and egg using a whisk. Pour the mixture into the rhubarb mixture and gently stir until the batter reaches a thick, dough-like consistency. Spoon the batter into muffin cups.
  • Combine 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon in a small bowl, then sprinkle about 1 tablespoon of the oat mixture on top of the batter.
  • Bake in the preheated oven until beautifully golden for around 20 minutes. Let it cool for 15 minutes before transferring to a wire rack.

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