Name: Rhubarb Crisp Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Diced rhubarb, or more to taste - 1 cup; All-purpose flour - ⅔ cup; Whole wheat flour - ⅔ cup; Brown sugar - ½ cup; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Ground cinnamon - ½ teaspoon; Vanilla yogurt - ½ cup; Oil - ¼ cup; Egg - 1; Brown sugar - ¼ cup; Rolled oats - ¼ cup; Melted butter - 2 tablespoons; Ground cinnamon - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Crisp Muffins

1. Diced rhubarb, or more to taste - 1 cup

2. All-purpose flour - ⅔ cup

3. Whole wheat flour - ⅔ cup

4. Brown sugar - ½ cup

5. Baking soda - ½ teaspoon

6. Salt - ½ teaspoon

7. Ground cinnamon - ½ teaspoon

8. Vanilla yogurt - ½ cup

9. Oil - ¼ cup

10. Egg - 1

11. Brown sugar - ¼ cup

12. Rolled oats - ¼ cup

13. Melted butter - 2 tablespoons

14. Ground cinnamon - ½ teaspoon

How to cook deliciously - Rhubarb Crisp Muffins

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.