Rhubarb Crisp Muffins

These rhubarb oatmeal muffins featuring rhubarb and a lightly sweetened oat topping are a fantastic breakfast treat that are sure to impress.

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

Ingredients

• 1 egg
• 2 tablespoons melted butter
• 1 cup diced rhubarb, or more to taste
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.66666668653488 cup all-purpose flour
• 0.5 cup brown sugar
• 0.5 cup vanilla yogurt
• 0.25 cup oil
• 0.25 cup rolled oats
• 0.66666668653488 cup whole wheat flour

Recipe Instructions

Step 1

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

Step 2

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 3

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.

Step 4

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.

Step 5

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.