Description
Indulge in these cozy Buttery Apple Rhubarb Crumble Muffins, perfect for breakfast or a sweet snack, blending the tartness of rhubarb with the sweetness of apples in a buttery, crumbly texture.
Ingredients
Scale
- 1 3/4 cups flour
- 3/4 cup oats
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 1/8 cup sugar
- 3/4 cup sour cream
- 1/2 cup coconut oil
- 2 eggs
- 1 tsp vanilla
- 1 apple
- 2 cups rhubarb
- 1/4 cup oats
- 1 tbsp flour
- 2 tbsp brown sugar
- 3 tbsp butter
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, oats, baking powder, salt, cinnamon, nutmeg, and sugar.
- In another bowl, whisk together the sour cream, melted coconut oil, eggs, and vanilla until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, then fold in the diced apple and sliced rhubarb.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- For the topping, combine the oats, flour, brown sugar, butter, and cinnamon in a small bowl, mixing until crumbly and sprinkle evenly over the muffins.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a twist, try adding nuts or dried fruit to the batter. Ensure the coconut oil is cooled to avoid scrambling the eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Buttery Apple Rhubarb Crumble Muffins, muffins, dessert, baked goods, apple muffins, rhubarb muffins