Rhubarb crumble muffins

Rhubarb crumble muffins

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(79 ratings)

Prep: 25 mins Cook: 15 mins - 18 mins


The flavours of a rhubarb crumble in the form of a lovely moist muffin.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal213
  • fat6g
  • saturates3g
  • carbs38g
  • sugars21g
  • fibre1g
  • protein4g
  • salt0.42g
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    For the muffin mix

    • 175g caster sugar
    • 175g rhubarb, halved lengthways then diced



      Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

    • 2 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 1 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tsp vanilla extract
    • 125ml buttermilk
    • 200g plain flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    For the crumble topping

    • 50g light muscovado sugar
    • 50g plain flour
    • 25g porridge oats
    • 1 tsp ground cinnamon
    • 50g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


    1. Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.

    2. Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.

    3. Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

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    Comments (98)

    sarahlouhughes's picture

    These muffins are yum! I wasn't sure at first as they were quite wet and stuck to the case when getting them out to eat. Turns out I was just being impatient ☺. They are best when left to cool completely and are even better the next day. Like other reviewers have said, I think I'll add more rhubarb next time. I found crumble topping a little too sweet so won't put as much on next time. We ate 12 between 2 of us in a couple of days. Oops!

    Christineindorset's picture

    I am no baker, but a friend gave me a huge pile of rhubarb so I was looking for a recipe. These muffins are so easy and they came out great first time. I didn't have any buttermilk so I used yogurt and, following comments from others, I doubled the amount of rhubarb. Perfect. I will make these again and will try other fruits.

    agatala's picture

    Great recipe! Just baked these this morning and have to say they are one of the best muffins I've ever done.
    As a big fan of rhubarb, I doubled the portion of it.
    Would totally recommend for a morning bake - all done in 45 minutes, smells amazing and tastes even better!

    KatB84's picture

    Doubled the rhubarb as per below and came out well, sure they would still be good with slightly less too. Makes 12 muffins rather than 12 smaller fairy cakes. Moist with a crunchy topping.

    rosiejay's picture

    Made these with rhubarb from my garden. I substituted the buttermilk for coconut milk, the sunflower oil for coconut oil and the cinnamon for ground ginger and baked them for approx 20 minutes. They are delicious, very sweet and moist with occasional sharpness of the rhubarb. Perfect for a summer picnic.

    Mazi's picture

    Amazing....... Used flavoured yoghurt instead of buttermilk....yum!

    mooner's picture

    These are really really nice and always go down well whenever I make them. We particularly love them warm served with Rhubarb Crumble Ice Cream (Delia's Summer collection). I've made them with frozen rhubarb too with no problems.

    debbieknight123's picture

    Cannot fault this recipe, followed it to the 'T'. (did halve baking soda see below) Diced the rhubard small and added one large diced cooking apple (will add a peach next time too). Lovely lovely recipe, baked it one rainy Bank Holiday Monday when all the family were fast alseep in bed. They came down to these and they have almost nearly gone 2 hours later. Baked for 20 mins 180 middle shelf. I found the weights/measures perfect, but did only add half teaspon baking soda, we don't get on and I always feel it leaves a soapy taste. Did not affect the bake reducing the baking soda. well worth making/eating.

    WeeScot's picture

    Delicious and very easy to make. Moist, light and very moreish. Have made these twice now, second time I doubled the rhubarb quantity as suggested by others and they were even better. Also made only around 2/3 of the crumble topping second time around.

    anetak1980's picture

    Just made it! If you add 175g rhubarb use less sugar. Or double the amount of rhubarb.

    bubli's picture

    Baked those for a neighbourhood party - not a single one was left. They're delicious, soft & moist, with rhubarb pieces that melt in the mouth. Didn't have buttermilk, so used plain yoghurt instead. Next time I'll also make a tad less of crumble topping, was able to use up just some 2/3 of it.

    Actually, I used to hate rhubarb when I was a kid -- now I know it was because my mother's way of cooking it is just lousy ;-)

    palee1995's picture

    Wow! A great recipe and another way to use some of our rhubarb as well as changing my husbands views on rhubarb (he associates rhubarb with a "grey slime" from his childhood but now loves it). Just wondering if this will work with plums later in the year. Worth giving that a go too. I used leftover double cream instead of buttermilk and demerera sugar instead of light muscovado sugar which has worked well.

    kathryndonna's picture

    I have reviewed these before but just have to say again how fantastic this recipe is. I have just made a batch with the first rhubarb from the allotment and they never disappoint. They are good with apple too. I don't buy buttermilk for these, just use ordinary milk with a dash of lemon juice in it.

    aliciajade's picture

    I won my office bake off with this recipe, haha! Need I say more? Very easy and delicious and I have since made them using cooking apples instead of rhubarb, also very good.

    Tip: I put a bit of grated fresh ginger in with the rhubarb as I think rhubarb and ginger goes amazingly together - highly recommend!

    crookham23's picture

    I wanted to use our rhubarb up from the garden so this was ideal. Very easy to follow and complete - good for a cup of tea with friends, very impressive!

    Summer231's picture

    Gorgeous! I have made them a few times now. I have just made another batch today, they were delicious as always and go down well with the neighbours - highly recommended and very easy to make!

    davinamee's picture

    I made these last week with my dad's rhubarb. They smelt so good baking I had to try one straight out of the oven. It was so hot I had to use a fork and tasted absolutely delicious. They lasted for up to 5 days in a sealed container. Still have some rhubarb left over so will be baking some more! Thoroughly recommend and the crunchy topping is devine. Enjoy!

    allielovetocook's picture

    Wow, what a delicious recipe! Made these with Apple the first time, and had with custard as a pudding when I cooked lunch for my (fussy) elderly parents .. recipe followed exactly except for the substitution of Apple instead of Rhubarb. My parents loved them!! .. and kept the leftover Muffins for "later"!
    Next time I made them was with Rhubarb and all of us (hubby, daughter and me) thought they were even more delicious than with Apple - especially with the Cinnamon through the cake mixture rather than the crumble topping. Yum, yum, yum .. I'll be baking these for a party in the Summer holidays!! Thank you Good Food!!

    katrid16's picture

    These are delicious , I used low fat yogurt instead of buttermilk have made many times and they go down well each time

    freyaws's picture

    This is a fantastic recipe! Made these twice now and have received mountains of compliments for them. Really easy to make, very difficult to mess up - I am usually no good at cakes or muffins but these turn out perfectly every time!


    Questions (3)

    allysonm's picture

    I used to make these muffins and everyone loved them. I have now been diagnosed with an egg allergy. Any suggestions on what to use instead of the egg? Thank you

    goodfoodteam's picture

    Hi, there are egg replacements avaialble in larger supermarkets, online and health food shops, refer to the packaging for accurate substitution amounts as they vary from product to product, thank you.

    palee1995's picture

    You could use 1/2 mashed banana or 75mls apple sauce to replace the egg.

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