These roasted nuts have the same flavor as the ones at the fair. There are many pecan trees in my ex-mother-in-law’s Southern home. Every Christmas, she sends me packages of pecans that have been shelled. At fairs, large roasters are used, but they produce excellent results as well.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
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 the 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.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 180 mg |
| Sugars | 15 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Moist and delicious. Added walnuts to the recipe.
I’ve made this on many occasions and every time, they ask for more. Love the simplicity of the recipe and the moistness the yogurt adds to the muffin.
Such a great muffin recipe! The only change I made was to use a gluten free flour and oatmeal combination in the muffin in replace of the regular flours it called for. Used frozen rhubarb which worked perfectly. So delicious!!
Yummy. I replaced the oil with applesauce and used gre
A tasty, tender, cake textured muffin. I like that the topping recipe didn’t make too much, though some folks might want more. I think I would add some flour to the topping next time; part of mine melted off the muffins and onto the floor of my oven.
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.
It as a great way to use my rhubarb up. Like the taste and texture. I did have trouble keeping the topping on as it wanted to flake off while eating them. Will make them again.
My family loved these muffins & another batch is in the oven. The only thing I did differently was not having whole wheat flour, I just used all purpose flour. Delicious!
we loved these muffins soft with with the perfect amount of sweet. The recipe says a tablespoon of topping each and there was not enough. I ended up having to make another round to be able to cover the tops. will definitely makes again soon.
I love these just as they are. The slightly tart flavor the rhubarb give these sweet muffins is wonderful. Quick and easy when you have an abundance of rhubarb. I’ve made them with fresh and with frozen rhubarb with equal success.
I JUST TRIED IT TODAY AND I REALLY LIKED IT. YHANK YOU.
Doubled the rhubarb, delicious!
Scrumptious, I did add sliced almonds to the topic and it was absolutely wonderful!
Very tasty. Ate 3 out of the oven. It’s going into the favorites list.
Very good, just the right amount of sweet and tart. I used 2 cups of rhubarb. The additional rhubarb did not make muffins watery. Moist and delicious. Definitely will make again.
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.
Love that this recipe has whole wheat flour and yogurt, to add a little protein to the breakfast sweet. I put a sprinkling of sugar in the raw instead of the crumble topping and they were great!
Just ok. (Not attractive either)
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!
Yummy! Moist and wonderful tasting. I did as others suggested and increased the amount of rhubarb to 1.5 cups as I LOVE rhubarb. Even though I did this, I still only ended up with 5 muffins. Not sure what size of itty bitty muffin tins everyone else is using to get 12 muffins. 🙂
Muffins were moist and yummy! Added applesauce instead of oil (used 1/2 cup). This recipe is a keeper!