Description
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
- 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
- 1 egg
- ¼ cup brown sugar
- ¼ cup rolled oats
- 2 tablespoons melted butter
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12