Rhubarb Crisp Muffins Recipe - Allrecipes.com
Rhubarb Crisp Muffins Recipe
  • READY IN 45 mins

Rhubarb Crisp Muffins

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
  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.
  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.
  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.
  5. Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.
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Reviews More Reviews

May 24, 2014

Great tasting muffins. I recommend adding extra rhubarb but otherwise followed recipe as is.

 
May 20, 2014

I replaced the oil with applesauce and added a half cup more of rhubarb. I also used plain greek yogurt and a tsp of vanilla instead of vanilla yogurt. They turned out very good; not too sweet and a nice healthier version of rhubarb muffin.

 

6 Ratings

May 03, 2014

My family raved about these. I made only minor changes, but if you're easily offended by such reviews, please move on... As I do in all muffin recipes, I added 1/8 cup each ground flaxseed meal and wheat germ, subbed applesauce for the oil, and used Splenda (brown sugar) baking blend. I also upped the baking soda, salt, and cinnamon to 1 tsp each. Used a whole 6 oz container of french vanilla yogurt, and subbed unsalted butter in the topping because I had it on hand. The topping is absolutely fabulous and just the right amount - I will definitely try the topping on my other muffin recipes! I added the rhubarb to the wet ingredients instead of the dry, don't think it adversely affected the results though. I made mini muffins in a dark pan, baked at 325 for 17 min. So yummy! I think you could successfully sub pineapple for the rhubarb too.

 
Jun 15, 2014

Just did my second batch of these. I love them just the way they are. I do suggest you have the rhubarb chopped up pretty small. Might try the suggested version of using apple sauce on my next batch.

 
Aug 10, 2014

My sons and I loved this recipe. I added 1/2 cup more rhubarb and a nectarine the second time I made it, I also doubled the rolled oats topping. With peach season here I think you could successfully sub peaches for the rhubarb too.

 
Aug 06, 2014

Awesome stuff! I doubled the amount of rhubarb.

 

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Nutrition

  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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