For a richer flavor, use brown butter in the crumble topping. If you don't have vanilla yogurt, plain yogurt or sour cream works well too. These muffins are best enjoyed within 2-3 days. Store them in an airtight container at room temperature.
Rhubarb Crisp Muffins
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME45 mins
-
SERVING12 People
-
VIEWS115
Imagine the comforting flavors of a warm rhubarb crisp, transformed into a delightful, grab-and-go muffin. These are bursting with tangy rhubarb and topped with a buttery, oaty crumble – the perfect treat for breakfast, brunch, or an afternoon snack.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate27 g
-
Cholesterol21 mg
-
Fiber2 g
-
Protein3 g
-
Saturated Fat2 g
-
Sodium180 mg
-
Sugar15 g
-
Fat7 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02 Step
Recipe View In a large bowl, combine the diced rhubarb, ½ cup brown sugar, all-purpose flour, whole wheat flour, ½ teaspoon cinnamon, baking soda, and salt. Stir well to ensure even distribution. (5 minutes)
03 Step
Recipe View In a separate bowl, whisk together the yogurt, oil, and egg until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick. (3 minutes)
04 Step
Recipe View In a small bowl, combine the remaining ¼ cup brown sugar, rolled oats, melted butter, and the remaining ½ teaspoon cinnamon. Mix with a fork until crumbly. (2 minutes)
05 Step
Recipe View Spoon the muffin batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the oat crumble topping evenly over the muffins, about 1 tablespoon per muffin. (5 minutes)
06 Step
Recipe View Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. (20-25 minutes)
07 Step
Recipe View Let the muffins cool in the tin for 15 minutes before transferring them to a wire rack to cool completely. (15 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Buford Kuvalis
Dec 28, 2024These were a hit! My kids devoured them.
Tara Turcotte
Oct 11, 2024So easy to make, and a great way to use up the rhubarb from my garden.
Adriel Sporer
Apr 27, 2024I added a pinch of nutmeg to the crumble and it was divine!