Rhubarb crumble muffins

Rhubarb crumble muffins

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(78 ratings)

Prep: 25 mins Cook: 15 mins - 18 mins

Easy

12
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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Ingredients

For the muffin mix

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

    Rhubarb

    roo-barb

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

  • 2 tbsp 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

    Egg

    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

    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, 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

    butt-err

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

Method

  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 (97)

joyce-harris's picture
5

These are so easy to make and are really delicious. Will be making again and when rhubarb not in season use apples or raspberries.

debbiepluthero's picture

Made these yesterday on the recommendation of a friend; doubled the rhubarb as suggested above, and didn't have buttermilk but did happen to have a couple of rhubarb yoghurts in the fridge so used those :)

Will be going with the almonds in the crumble next time!

YUMMY (Y)

tomlin121's picture
5

These are the best muffins I have made! I didn't have any rhubarb so swapped this for ordinary gala apples which worked an absolute dream with the cinnamon. Will be definitely making these bad boys again!

suejenkins's picture

I have made this recipe now every weekend for the last 5 weeks! Really easy to make and each week I put different fillings, yesterday I put fresh pineapple and blueberries for example. I haven't put the crumble topping on yet so I can't comment on that but the muffins are relly easy to make and taste yummy! I've used different flavour yoghurts as well, one was a stem ginger that I used with rhubarb, the lemon works well, try them!

givemeachance's picture
5

I love this recipe, and so does everyone who's ever tasted the result! I do tend to add up to twice as much rhubarb. As a bonus, when you're on a calorie restrictive diet (e.g. the 5/2 diet), just use half the crumble or no crumble at all and you still have a delicious breakfast!

handsonpaws's picture
5

Delicious! I used an ice cream scoop to measure them out, only got 9 out of the mix and they took 25mins to cook. The end result is great, the crumble topping really makes them :-)

hippocollector's picture
5

forgot to rate and also say I made without the crumble topping as trying to keep an eye on calorie and fat intake at the moment

hippocollector's picture
5

I have made these twice now with rhubarb. First time using just wholemeal flour. They rose beautifully in the oven but just before I took them out they sunk in the middle.....still tasted lovely though.
second time I used half wholemeal & half white flour and also as I didnt have any buttermilk I used a mix of sour cream and milk. They rose perfectly and didnt sink at all and tasted just as good. I pack the OH up with these in his lunchbox so if they arent eaten within a day or two they tend to become a little wet but still taste fine.
Will definitely try this version with apples at some point

sarahmtango's picture

fantastic muffin recipe! I also used regular milk with a teaspoon of lemon juice instead of buttermilk and they turned out perfect. Best eaten fresh. Everyone loved these muffins and I'll be making them again soon!

delapaul's picture
5

These muffins where very yummy, i couldn't get fresh rhubarb so used tinned, and was still very nice, but i'll use fresh next time as the rhubarb blended into the sponge and the taste wasn't strong enough. but the whole family still loved them :-)

mary-rose's picture

I would really like to try this recipe but I can´t get hold of rubarb in Spain. What could I use to replace it?
Many thanks.

faye_ella's picture
5

Wow! I'm just learning how to bake and these were fantastic! Made 36 for work in 2 days as everyone loved them. Couldn't get rhubharb second time so used blackberry & apple - really good! I'll definately make again

mezzamay's picture
5

I made these but used more rhubarb 225g and I used a mix of creme fraiche and milk instead of buttermilk.... they turned out great!

yvettelc30's picture
5

I used milk instead of the oil and natural yogurt, I also used 300g of rhubarb and these were really tasty and moist. Crumble topping is lovely and crunchy fresh out the oven.

graceemma's picture
5

I use this recipe more often than others! they're so delicous and moist and always go within a day of making them (if not less)! low fat too but you wouldn't guess, a family favourite!
they also work really well when the rhubarb if substituted for apples!
recommended, ENJOY :-) xxx

smellhead's picture
5

Fantastic recipe!

Made these twice - second time I got to the supermarket and found they were out of rhubarb. A variation that worked very well:

1)Substitute the rhubarb for Bramley ('cooking') apples (peeled, cored, then diced as per the rhubarb)

2) Just before you sprinkle over the crumble mixure, gently push a whole blackberry into the center of each muffin

Cook as before - apple and blackberry crumble muffins :)

natyp9's picture
5

Just yummy, but next time I'd add extra rhubarb and use less sugar, for me they were too sweet. But good nonetheless

kathryndonna's picture
5

I have just made these again only this time used 350g of Bramley cooking apple instead of the rhubarb. Fantastic!

lizleicester's picture
5

Delicious. Used extra rhubarb and half my flour was wholemeal. Can't eat milk protein so used soya milk mixed with soya yoghurt to create a buttermilk alternative. Seemed to work fine... Certainly none left by the end of the day!

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