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Rhubarb Crisp Muffins

Rated as 4.45 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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Ingredients

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

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.

Nutrition Facts


Per Serving: 181 calories; 7.3 g fat; 26.8 g carbohydrates; 3 g protein; 21 mg cholesterol; 180 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    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)

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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...

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!

Just ok. (Not attractive either)

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. ...