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Rhubarb Oat Muffins

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
12 servings
Breakfast Dessert
Rhubarb Oat Muffins
Ingredients
  • 1 cup diced rhubarb, or more to taste
  • 1/2 cup brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vanilla yogurt
  • 1/4 cup oil
  • 1 egg
  • 1/4 cup rolled oats
  • 2 tablespoons melted butter
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Prepare a dozen muffin cups by placing paper liners inside each one.
2
In a large mixing bowl, combine rhubarb, 1/2 cup of brown sugar, all-purpose flour, whole wheat flour, a pinch of cinnamon, baking soda, and salt. Mix until the ingredients are well incorporated.
3
Meanwhile, in a separate bowl, whisk together yogurt, oil, and egg until smooth. Then, pour this mixture into the rhubarb mixture and stir until just combined. The batter should have a thick, dough-like consistency.
4
Spoon the batter into the prepared muffin cups. Next, in a small bowl, mix together the remaining 1/4 cup of brown sugar, rolled oats, melted butter, and a pinch of cinnamon.
5
Top each muffin cup with about 1 tablespoon of the oats mixture, spreading it evenly. Finally, bake in a preheated oven until the muffins are golden and the tops spring back when lightly pressed, approximately 20 minutes.
6
After baking, let the muffins cool in the cups for 15 minutes before transferring them to a wire rack for further cooling.