Go Back Email Link
–+ servings
fresh apple rhubarb muffin in front of a basket.
4.67 from 3 votes

Apple Rhubarb Muffins with Crumble Topping

Print Recipe
Moist, tender apple rhubarb muffins are speckled with little pops of fresh apple and rhubarb and topped with a brown sugar oat topping. It's like apple rhubarb crisp in muffin form! Perfect with a cup of coffee on a cool summer morning.
Prep Time:10 minutes
Cook Time:20 minutes
Chilling Time:30 minutes
Total Time:1 hour

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • Cutting board
  • Sharp knife

Ingredients

Muffin Ingredients

  • 1 1/2 cups all purpose flour scoop and level
  • 3/4 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tsp cinnamon
  • 1 cup sugar
  • 3/4 cup sour cream room temperature
  • 1/2 cup melted coconut oil or vegetable oil
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 medium apple finely minced
  • 2 cups rhubarb finely minced

Crisp Topping (*See note below)

Instructions

Preheat

  • Preheat the oven to 400 degrees F and line the muffin pan with muffin liners.

Prepare the topping

  • In a small bowl, combine the topping ingredients.
    1/4 cup rolled oats, 1 tbsp flour, 2 tbsp brown sugar, cinnamon, 2 tbsp cold butter
  • Use a fork or your fingers to incorporate the cold butter into the dry mixture. It should be somewhat clumpy and crumbly without any large pieces of butter showing. Set to the side.

Make the muffins

  • In a medium bowl, stir together the dry ingredients (flour, baking powder, cinnamon, oats, and salt).
    1 1/2 cups all purpose flour, 3/4 cup rolled oats, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp kosher salt
  • In another bowl, mix the sour cream, sugar, oil, and vanilla extract. Add each egg one at a time and stir to incorporate.
    1 cup sugar, 3/4 cup sour cream, 1/2 cup melted coconut oil, 1 tsp vanilla extract, 2 eggs
  • Gradually add the dry ingredients into the wet ingredients, stirring to combine.
  • Add the minced rhubarb and apple and fold to incorporate into the muffin batter.
    1 medium apple, 2 cups rhubarb
  • Fill the muffin liners just below the top of the muffin pan and place in the refrigerator.
  • Sprinkle the topping evenly over the muffins before baking.
  • Place the muffin tray in the fridge for 30 minutes (or overnight) to allow the muffin batter to set. (Optional, but highly recommended for the best rise and texture).
  • Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow the muffins to cool in the tray for 20-30 minutes then transfer to a wire rack to cool completely.

Notes

The amount of crumble topping is just enough for a sprinkle on each muffin. If you want lots of crunch, make 2-3x as much of the topping. 
Servings: 18 muffins