Apple Rhubarb Crisp Muffins

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A friend of my mom’s invited us over the other day to pick rhubarb and boy, oh boy did I ever come home with a lot of rhubarb! I love Apple Rhubarb Crisp but I wanted to try something a little different today so I came up with these Apple Rhubarb Crisp Muffins. They are so delicious! I made them in a mini loaf size but they’d be great as muffins as well.

Apple Rhubarb Crisp Muffins

Apple Rhubarb Crisp Muffins

Apple Rhubarb Crisp Muffins:

They are pretty moist so I don’t know that they would hold up well in a full loaf pan (cutting it would be a mess) but mini loaves or muffins are perfect.

Apple Rhubarb Crisp Muffins
For muffins, reduce the cooking time to 22 minutes.
  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar, white
  • 3 large eggs
  • 1 tsp vanilla
  • 2 cups flour, all-purpose
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ cup plain yogurt
  • 1 cup rhubarb, diced
  • 1 cup apple, peeled and diced
  • Topping:
  • 2 tbsp brown sugar
  • 2 tbsp flour
  • 1 tbsp unsalted butter, cold
  • ½ tsp cinnamon
  1. Preheat oven to 350F.
  2. Spray mini loaf pans (8 loaves in a pan) with non-stick cooking spray.
  3. Beat butter to soften until fluffy.
  4. Add sugar and beat until mixed.
  5. Beat in eggs, one at a time, until mixed.
  6. Beat in vanilla.
  7. In a separate bowl, mix flour, baking powder, baking soda and cinnamon together. Stir to mix.
  8. Alternating flour (3 times) and yogurt (2 times), gradually add to butter mixture and mix well between each addition.
  9. Stir in rhubarb and apple.
  10. Spoon into mini loaf pans.
  11. In a separate bowl, mix all the topping ingredients together and cut in butter until you have a course mixture.
  12. Spoon the topping mixture evenly over each mini loaf.
  13. Bake for 35 minutes or until a toothpick inserted in the center of a loaf comes out clean.

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