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Rhubarb crumble muffins

Rhubarb crumble muffins

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(77 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, questions and tips

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Comments (96)

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?

jecurley's picture
5

Delicious, just eaten one fresh from the oven with vanilla ice cream. Lovely and moist with a crunchy top. Will defo make again. (maybe tomorrow as hubby has eaten three already!) will add more rhubarb as suggested.

Scrapyard57's picture
5

Delicious! Great with a cuppa or as a dessert served with creme fraiche. 5 stars +

beckymillar's picture
5

These have just come out of oven and I want to eat them all now!

emmaleg's picture
5

These are amazing - best texture of muffin I've ever eaten! They come out big and fluffy but light. You get a little spice from the topping and little bursts of fruitiness from the rhubarb - and all for a paltry 6 grams of fat! I used yogurt instead of buttermilk as that was what I had in the fridge and also used 275g of rhubarb. The topping amount was too much so I only used half of it and found that was enough. You could use whatever fruit you have available, might try apple or blueberry next time. From now on this will be my definitive muffin recipe!

bartoloc's picture
4

really nice! so easy to make, increased amount of rhubarb to 300g as suggested, managed to find buttermilk, 18 minutes in the oven was just right, delicious!

closhu's picture
5

Yum!

I have just eaten one of these straight from the oven and it was delicious, a really moist cake with a lovely crunchy topping.

I too used extra rhubarb (about 300g in total) and 125g of natural yogurt instead of the buttermilk as others suggested, but kept everything else the same. Took about 20 mins in the oven.

A lovely and very straightforward recipe.

clairesut57's picture
5

Made a batch of these muffins yesterday with my first rhubarb of the season. Doubled the quantity of rhubarb as other suggested but otherwise followed the exact instructions. Took the batch into work today and they were finished by mid morning break! Will definately make these again.

kezwah's picture
5

I made these as a trial run for a fund raising bakery morning and so took them into work to let my colleagues try them.

I haven't had one bit of bad feedback yet (even a guy who isnt that keen on rhubarb really likes them)

I will be making these again! I may try them with custard too

marionlikesfood's picture

Absolutely gorgeous - will definately make these again!

jennypiccolo's picture
5

Absolutely delicious! Very easy to make too.

anjudoogan's picture

Very easy to make, very tasty especially warm! Yummy

zetecm4plm's picture
5

A really easy and delicious recipe. Like many other people I didn't have any buttermilk so I used a table spoon of creme fraiche whisked into 100ml of milk and it worked perfectly.
I have some rhubarb left so I'm going to make some more but I'm going to add more next time and maybe a bit of preserved ginger which goes lovely with rhubarb.

kazhopkins's picture
5

Easy and delicious would definitely recommend, these are the only muffins I have been able to make successfully every time... so therefore they get my vote!!! :-) ps you know they are good when the husband keeps asking you to make more !!

erinrosep's picture

Very yummy!
Used blueberries and turned out great!

caholeene's picture
5

Beautiful-and not like anything I have tasted before. Work loved them.

naiheff's picture
5

Hubby took a pile of these to the office and they were declared the best muffins ever. Have made them a few times and they're always polished off in next to no time. Made another batch this evening using diced bramley apple instead of rhubarb and they are equally delicious.

catherinebissett's picture

I made this with gluten free flour and was a big hit with all my gluten intolerant buddies! It's one of the recipes that converts from 'normal' wheat flour to gluten free very well.

samcoates's picture
5

Delicious straight from the oven, nice moist cake with lovely crunchy topping. I added extra rhubarb as many others did and it does need it. They need eating within a day or two though as they start to go dry and the topping soft after that.

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