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!
Original recipe makes 12 muffins
Ingredients
1 cup diced rhubarb, or more to taste
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup vanilla yogurt
1/4 cup oil
1 egg
1/4 cup brown sugar
1/4 cup rolled oats
2 tablespoons melted butter
1/2 teaspoon ground cinnamon
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PREP
10 mins
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COOK
20 mins
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READY IN
45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- 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.
- 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 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.
- Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.
Nutrition
Calories: 181 kcal
Carbohydrates: 26.8 g
Cholesterol: 23 mg
Fat: 7.3 g
Fiber: 1.5 g
Protein: 3 g
Sodium: 180 mg