Rhubarb crumble muffins

Rhubarb crumble muffins

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(66 ratings)

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Cooking time

Prep: 25 mins Cook: 15 mins - 18 mins

Skill level

Easy

Servings

12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
213
protein
4g
carbs
38g
fat
6g
saturates
3g
fibre
1g
sugar
21g
salt
0.42g

Ingredients

For the muffin mix

  • 175g caster sugar
  • 175g rhubarb, halved lengthways then diced
  • 2 tbsp sunflower oil
  • 1 egg
  • 1 tsp vanilla extract
  • 125ml buttermilk
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda

For the crumble topping

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

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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.

Recipe from Good Food magazine, May 2011

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Comments

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closhu's picture
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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
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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
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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
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Absolutely delicious! Very easy to make too.

anjudoogan's picture

Very easy to make, very tasty especially warm! Yummy

zetecm4plm's picture
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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
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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
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Beautiful-and not like anything I have tasted before. Work loved them.

naiheff's picture
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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
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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.

gostick's picture

Totally agree with everyone who says double the rhubarb if you don't its not that obvious it has rhubarb in there!

prajitureasa's picture
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made a batch this morning and they were a real treat. i also doubled the amount of rhubarb and used some almonds in the crumble. 5 star all the way

Frantic Flapjack's picture
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These were really lovely but when they came out of the oven, they were very inconsistent. I filled each case with the same amount of filling but when they came out of the oven, some were fine but others had exploded out of their paper cases and doubled in size! It might have been due to their position in the oven, ie - the higher up they were, the more they exploded.

kplant1's picture
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Used oat milk and cider vinegar instead of buttermilk and they were fantastic.

louisegemma's picture
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Love these, and so easy to make! I also used yoghurt instead of the buttermilk and they turned out fine.

julia_bakes's picture
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These went down a treat with everyone, so easy and yummy. I had a little bit too much crumble topping but other than that no complaints.

carolinebxls's picture

I used milk and as I don't like the texture of oil in baking, I melted butter instead ... which I then forgot to add. They turned out perfect though. I'm going to make these again tonight I think, with raspberries. I might even forego the crumble topping and just add oats instead.

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