Rhubarb crumble muffins

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• Willowtree

  15 May 2012

  Willowtree commented on this recipe

  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.

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• Kathryn

  19 May 2012

  Kathryn rated and commented on this recipe

  

  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.

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• Pete's Fanny

  27 May 2012

  Pete's Fanny rated and commented on this recipe

  

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

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• allotmentgirl

  29 May 2012

  allotmentgirl rated and commented on this recipe

  

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

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• Eastern Queen

  30 May 2012

  Eastern Queen rated and commented on this recipe

  

  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!

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• JaneF

  14 June 2012

  JaneF rated and commented on this recipe

  

  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.

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• Milly

  18 June 2012

  Milly rated and commented on this recipe

  

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

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• Franny

  18 June 2012

  Franny rated and commented on this recipe

  

  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.

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• Mark McKechnie

  18 June 2012

  Mark McKechnie rated and commented on this recipe

  

  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 :)

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• Grace Emma

  18 June 2012

  Grace Emma rated and commented on this recipe

  

  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!!!

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• ajsk8ter

  21 June 2012

  ajsk8ter rated and commented on this recipe

  

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

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• Val Luebke

  21 June 2012

  Val Luebke rated and commented on this recipe

  

  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.

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• Lainz

  25 June 2012

  Lainz rated and commented on this recipe

  

  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! :)

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• rachelchamberlain14

  01 July 2012

  rachelchamberlain14 rated and commented on this recipe

  

  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

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• Holly

  09 July 2012

  Holly rated and commented on this recipe

  

  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!!

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• Sammy Jane

  16 July 2012

  Sammy Jane rated and commented on this recipe

  

  Used self raising flour and natural yougurt. fantastic.

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• donova31

  17 July 2012

  donova31 rated and commented on this recipe

  

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

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• AimeeP

  17 July 2012

  AimeeP rated and commented on this recipe

  

  As with the other reviews I doubled the quantity of rhubarb, I used golden caster sugar throughout the recipe, & natural yoghurt instead of buttermilk, everything else as per the recipe. Quantity of topping perfect & lovely & crunchy. Turned out great although best eaten warm -30 seconds in the microwave did the trick.

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• Anna

  18 July 2012

  Anna commented on this recipe

  Very yummy. I used low fat Greek yoghurt instead of buttermilk and it worked fine. Added more rhubarb as per previous recommendations, but found they needed a bit longer in the oven as a result. Would make again!

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• Maxine

  19 July 2012

  Maxine commented on this recipe

  I have just made these and they were very yummy :0) I couldn't find buttermilk in my local supermarket so used natural yogurt instead. Think I may add more rhubarb next time though...

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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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Difficulty and servings

12

Preparation and cooking times

Prep 25 mins

Cook 15 - 18 mins

Low-fat

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

PER SERVING

213 kcalories, protein 4g, carbohydrate 38g, fat 6 g, saturated fat 3g, fibre 1g, sugar 21g, salt 0.42 g

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