Rhubarb Crisp Muffins

european french greek mediterranean middle eastern region turkish breakfast main sweet sour savory umami medium fast

Prep

19 min

Cook

27 min

Total

46 min

Ingredients (12)

1 cup diced rhubarb, or more to taste g

3/4 cup brown sugar, divided g

⅔ cup all-purpose flour g

⅔ cup whole wheat flour g

1 teaspoon ground cinnamon, divided g

½ teaspoon baking soda g

½ teaspoon salt g

½ cup vanilla yogurt g

¼ cup oil g

1 egg g

¼ cup rolled oats g

2 tablespoons melted butter g

Nutrition

kcal

fat

carbs

protein

Instructions

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

Stir rhubarb, 1/2 cup brown sugar, all-purpose flour, whole wheat flour, 1/2 teaspoon cinnamon, baking soda, and salt together in a large bowl.

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.

Stir remaining 1/4 cup brown sugar, rolled oats, melted butter, and remaining 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.

Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool in cups for 15 minutes before transferring to a wire rack.