Muffin Recipe ~ Rhubarb Crisp Muffins

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!

Ingredients

• 1 cup diced rhubarb, or more to taste
• ⅓ cup all-purpose flour
• ⅓ 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
• 1 egg
• ¼ cup brown sugar
• ¼ cup rolled oats
• 2 tablespoons melted butter
• ½ teaspoon ground cinnamon

Cooking Directions

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

• calories180.9
• carbohydrateContent26.8 g
• cholesterolContent21.1 mg
• fatContent7.3 g
• fiberContent1.5 g
• proteinContent3 g
• saturatedFatContent2.2 g
• sodiumContent180.4 mg
• sugarContent15 g