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Rhubarb crumble muffins

Rhubarb crumble muffins

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(74 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…

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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 (94)

donovan31's picture
5

loved this recipe and so did my family, will def be cooking these muffins again.

birds1357's picture
5

Used self raising flour and natural yougurt. fantastic.

hollyswann's picture
3

They rose out of the muffin cases in the oven, and then sunk slightly once out and cooled. The topping also wasn't especially crunchy, even to begin with and got very soft over the next few days before they were all eaten. They also got very sticky over time, so weren't particularly nice on day 2!
Having said that eating them warm out the oven with a bit of custard to start with they were good, they just don't keep at all!!

rachelchamberlain14's picture
5

These were amazing definately need to double the rhubarb and the crumble topping!! they were amazing got buttermilk from tescos....heated them up and drizzled them in custard amazinggggg

muesli1's picture
5

Very easy and tasty.
I followed the suggestions and used more rhubarb (300gm) and that was fine. I also used greek yoghurt instead of buttermilk and that worked well too.
Way too much topping, could have halved it really.
I accidently put Chinese 5 spice in instead of cinnamon (didn't read the label!) but you know what... it wasn't bad! :)

luebkeval's picture
5

I have just made these delightful muffins and they are great. I read the previous comments and used the Greek yoghurt instead of the buttermilk and also added more rhubarb. The recipe is really easy so I am sure the children will enjoy making and eating these. I will definitely be making them again when the grandchildren come over.

ajsk8ter's picture
5

The best muffin I have ever tasted. My family loved it to. Quick and easy to make.

graceemma's picture
5

First time I made them I was a bit wary of them, before they go into the oven the crumble looks slightly odd just sitting on top and i expected it to sink. However they were absolutely delightful! Light fluffy and moist but not soggy. absolutely perfect and a favourite all round; the crumble makes it all the more tasty with a slight crunch. everyone's asking me to make them again!!!

mark161718's picture
5

Great recipe, only point I noticed would be to not put too much crumble topping on as it stops the muffin rising correctly, other than that, very tasty :)

francoaristo's picture
5

I found this recipe worked well every time and is very tasty. I have rhubarb in my garden and I am always looking for new ways to use it. I also like the idea of doubling the rhubarb and will try that.

emilyshort's picture
4

Like these alot. Easy to make, light and tasty! Will use more rhubard next time!

faux109's picture
5

Absolutely delicious! Followed other people's advice and doubled the rhubarb, which seemed to work well. My 3 year old loved making and eating these muffins so I'm sure we'll be having them again soon.

pgrinnell's picture
5

These are fab, we love them. Try warm with custard!!
I had run out of oats the second time I made them so just did a standard crumble topping - still delicious!

allotmentgal's picture
5

Absolutely delicious. I made these for the first time yesterday. I doubled the topping but otherwise followed the recipe.

petesfanny's picture
5

I too used Greek yogurt instead of buttermilk & extra rhubarb. Tasted fab & were light & airy. I liked the crumble topping. Will make again.

kathryndonna's picture
5

I also doubled the amount of rhubarb which I think was about right and as I didn't have any buttermilk used the previous tip of adding lemon luice to milk - thanks, it worked a treat. The result was a batch of delicious light muffins with a gorgeous crumbly topping. As others have said, there is a lot of crumble but do use it all, the thick coating gives a fantastic texture against the soft fruit and cake. Will definitely make them again and may try with other fruit - apple would be good.

willow_tree's picture

These had a lovely, light texture - better than any other muffin recipe I've tried - but were disappointing on the flavour front. Following the advice from other comments, I used 300g rhubarb; and it still seemed to vanish away, leaving a fairly plain result!

I think the oven temperature here is a bit high. I baked mine for 20 mins at 200C and they were definitely over-browned on the outside.

Complaints aside, I will definitely be trying this recipe again with some stronger flavours and a slightly cooler oven.

cat1974's picture

Thanks Bluebell!

clairesut57's picture
5

Cat, just cut the rbhubarb into small pieces and mix it raw to the other ingredients. It cooks down when in the oven.

cat1974's picture

Do you need to boil the rhubarb first before adding, or add raw?

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