Rhubarb Crisp Muffins

If you can't decide between muffins and fruit crisp try this deliciously easy combo that tastes like something straight out of the best cafe!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 181 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ⅔ cup all-purpose flour
• ¼ cup rolled oats
• ½ cup brown sugar
• ¼ cup brown sugar
• ⅔ cup whole wheat flour
• 2 tablespoons melted butter
• ½ cup vanilla yogurt
• ¼ cup oil
• 1 cup diced rhubarb, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.

Step 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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.