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!

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
15 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

181 calories; protein 3g 6% DV; carbohydrates 26.8g 9% DV; fat 7.3g 11% DV; cholesterol 21.1mg 7% DV; sodium 180.4mg 7% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2014
Great tasting muffins. I recommend adding extra rhubarb but otherwise followed recipe as is. Read More
(4)

Most helpful critical review

Rating: 3 stars
07/05/2020
I used 2 cups of rhubarb, switched the vanilla yogurt for lemon. As directed, I put 1 tablespoon of the crumble on top of each muffin, had to make more crumble. Next time I make this, I'll just use 1/2 table spoon of crumble. Read More
32 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/24/2014
Great tasting muffins. I recommend adding extra rhubarb but otherwise followed recipe as is. Read More
(4)
Rating: 4 stars
05/20/2014
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 and a nice healthier version of rhubarb muffin. Read More
(4)
Rating: 5 stars
05/03/2014
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 and wheat germ subbed applesauce for the oil and used Splenda (brown sugar) baking blend. I also upped the baking soda salt and cinnamon to 1 tsp each. Used a whole 6 oz container of french vanilla yogurt and subbed unsalted butter in the topping because I had it on hand. The topping is absolutely fabulous and just the right amount - I will definitely try the topping on my other muffin recipes! I added the rhubarb to the wet ingredients instead of the dry don't think it adversely affected the results though. I made mini muffins in a dark pan baked at 325 for 17 min. So yummy! I think you could successfully sub pineapple for the rhubarb too. Read More
(4)
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Rating: 5 stars
07/10/2016
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 and substituted 1/2c applesauce for the oil. The combo made 12 perfectly sized muffins that were moist perfectly tart with that nice crunch from the topping (w/double the oats!). Next time I'll try substituting a flax meal for some of the white flour and boost the nutrition even more. These are a keeper! Read More
(3)
Rating: 5 stars
08/10/2014
My sons and I loved this recipe. I added 1/2 cup more rhubarb and a nectarine the second time I made it I also doubled the rolled oats topping. With peach season here I think you could successfully sub peaches for the rhubarb too. Read More
(1)
Rating: 4 stars
05/19/2016
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 350 for 18 min. Perfect very moist Read More
(1)
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Rating: 5 stars
06/18/2018
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. Read More
(1)
Rating: 5 stars
06/15/2014
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 next batch. Read More
(1)
Rating: 4 stars
08/06/2014
Awesome stuff! I doubled the amount of rhubarb. Read More
Rating: 3 stars
07/05/2020
I used 2 cups of rhubarb, switched the vanilla yogurt for lemon. As directed, I put 1 tablespoon of the crumble on top of each muffin, had to make more crumble. Next time I make this, I'll just use 1/2 table spoon of crumble. Read More