Rhubarb Crisp Muffins

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Ingredients

  • 1 cup diced rhubarb, or more to taste
  • ⅔ cup all-purpose flour
  • ⅔ cup whole wheat flour
  • ½ cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup vanilla yogurt
  • ¼ cup oil
  • 1egg
  • ¼ cup brown sugar
  • ¼ cup rolled oats
  • 2 tablespoons melted butter
  • ½ teaspoon ground cinnamon

    • Directions

  • Step 1

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

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  • Step 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.

  • Step 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.

  • Step 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.

  • Step 5

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

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