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Rhubarb Crisp Muffins

Rated as 4.48 out of 5 Stars

"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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45 m servings 181
Original recipe yields 12 servings (12 muffins)


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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.

Nutrition Facts

Per Serving: 181 calories; 7.3 26.8 3 21 180 Full nutrition

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Read all reviews 20
  1. 21 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

Just ok. (Not attractive either)

Most helpful
Most positive
Least positive

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...

Good basic muffin. Increased rhubarb slightly (1.5 cups?). Added 1 tsp vanilla to batter, which is very thick. Used applesauce instead of oil and added more cinnamon. Doubled topping, cooked 35...

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...

Very good, just the right amount of sweet and tart. I used 2 cups of rhubarb. The additional rhubarb did not make muffins watery. Moist and delicious. Definitely will make again.

I took the muffins to work and they were devoured within minutes. Everyone loved them. The recipe is perfect the way it is - no changes needed.

Love that this recipe has whole wheat flour and yogurt, to add a little protein to the breakfast sweet. I put a sprinkling of sugar in the raw instead of the crumble topping and they were great!