Rhubarb crumble muffins

Rhubarb crumble muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (98)

    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

    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

    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

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

    beckymillar's picture

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

    emmaleg's picture

    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

    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


    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

    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

    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

    Absolutely delicious! Very easy to make too.

    anjudoogan's picture

    Very easy to make, very tasty especially warm! Yummy

    zetecm4plm's picture

    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

    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

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

    naiheff's picture

    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.


    Questions (3)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…