Rhubarb Crisp Muffins

Rhubarb Crisp Muffins

chewieplustwo

"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

45 m servings 181 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 16
  1. 17 Ratings

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Most helpful positive review

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

Most helpful critical review

Just OK.

Most helpful
Most positive
Least positive
Newest

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

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 ...

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 a...

Delicious! Taking a queue from other reviews to cut fat and calories and use up more of my prolific rhubarb, I used 2 c. rhubarb, plain greek yogurt + 1 tsp vanilla, instead of vanilla yogurt an...

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 nex...

Yummy! Moist and wonderful tasting. I did as others suggested and increased the amount of rhubarb to 1.5 cups as I LOVE rhubarb. Even though I did this, I still only ended up with 5 muffins. ...

Muffins were moist and yummy! Added applesauce instead of oil (used 1/2 cup). This recipe is a keeper!

Just OK.

Substituted the oil with apple sauce. Didn't have enough brown sugar so used half brown sugar and half white sugar. Definitely best with the topping!

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