Rhubarb crumble muffins

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• lizleicester

  14 August 2012

  lizleicester rated and commented on this recipe

  

  Delicious. Used extra rhubarb and half my flour was wholemeal. Can't eat milk protein so used soya milk mixed with soya yoghurt to create a buttermilk alternative. Seemed to work fine... Certainly none left by the end of the day!

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• Kathryn

  25 August 2012

  Kathryn commented on this recipe

  I have just made these again only this time used 350g of Bramley cooking apple instead of the rhubarb. Fantastic!

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• Naty

  27 August 2012

  Naty rated and commented on this recipe

  

  Just yummy, but next time I'd add extra rhubarb and use less sugar, for me they were too sweet. But good nonetheless

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• Vicky

  19 September 2012

  Vicky rated and commented on this recipe

  

  Amazing

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• RB

  24 September 2012

  RB rated and commented on this recipe

  

  Fantastic recipe! Made these twice - second time I got to the supermarket and found they were out of rhubarb. A variation that worked very well: 1)Substitute the rhubarb for Bramley ('cooking') apples (peeled, cored, then diced as per the rhubarb) 2) Just before you sprinkle over the crumble mixure, gently push a whole blackberry into the center of each muffin Cook as before - apple and blackberry crumble muffins :)

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• Grace Emma

  29 September 2012

  Grace Emma commented on this recipe

  I use this recipe more often than others! they're so delicous and moist and always go within a day of making them (if not less)! low fat too but you wouldn't guess, a family favourite! they also work really well when the rhubarb if substituted for apples! recommended, ENJOY :-) xxx

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• yvettelc30

  07 October 2012

  yvettelc30 rated and commented on this recipe

  

  I used milk instead of the oil and natural yogurt, I also used 300g of rhubarb and these were really tasty and moist. Crumble topping is lovely and crunchy fresh out the oven.

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• Mezzamay

  11 October 2012

  Mezzamay rated and commented on this recipe

  

  I made these but used more rhubarb 225g and I used a mix of creme fraiche and milk instead of buttermilk.... they turned out great!

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• Faye

  21 October 2012

  Faye rated and commented on this recipe

  

  Wow! I'm just learning how to bake and these were fantastic! Made 36 for work in 2 days as everyone loved them. Couldn't get rhubharb second time so used blackberry & apple - really good! I'll definately make again

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• MARY-ROSE

  24 January 2013

  MARY-ROSE commented on this recipe

  I would really like to try this recipe but I can´t get hold of rubarb in Spain. What could I use to replace it? Many thanks.

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• Adele

  30 January 2013

  Adele rated and commented on this recipe

  

  These muffins where very yummy, i couldn't get fresh rhubarb so used tinned, and was still very nice, but i'll use fresh next time as the rhubarb blended into the sponge and the taste wasn't strong enough. but the whole family still loved them :-)

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• Mutty

  30 January 2013

  Mutty commented on this recipe

  fantastic muffin recipe! I also used regular milk with a teaspoon of lemon juice instead of buttermilk and they turned out perfect. Best eaten fresh. Everyone loved these muffins and I'll be making them again soon!

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• hippocollector

  02 February 2013

  hippocollector commented on this recipe

  I have made these twice now with rhubarb. First time using just wholemeal flour. They rose beautifully in the oven but just before I took them out they sunk in the middle.....still tasted lovely though. second time I used half wholemeal & half white flour and also as I didnt have any buttermilk I used a mix of sour cream and milk. They rose perfectly and didnt sink at all and tasted just as good. I pack the OH up with these in his lunchbox so if they arent eaten within a day or two they tend to become a little wet but still taste fine. Will definitely try this version with apples at some point

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• hippocollector

  02 February 2013

  hippocollector rated and commented on this recipe

  

  forgot to rate and also say I made without the crumble topping as trying to keep an eye on calorie and fat intake at the moment

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• HandsOnPaws

  26 February 2013

  HandsOnPaws rated and commented on this recipe

  

  Delicious! I used an ice cream scoop to measure them out, only got 9 out of the mix and they took 25mins to cook. The end result is great, the crumble topping really makes them :-)

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• GiveMeAChance

  08 April 2013

  GiveMeAChance rated and commented on this recipe

  

  I love this recipe, and so does everyone who's ever tasted the result! I do tend to add up to twice as much rhubarb. As a bonus, when you're on a calorie restrictive diet (e.g. the 5/2 diet), just use half the crumble or no crumble at all and you still have a delicious breakfast!

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• Sue Jenkins

  14 April 2013

  Sue Jenkins commented on this recipe

  I have made this recipe now every weekend for the last 5 weeks! Really easy to make and each week I put different fillings, yesterday I put fresh pineapple and blueberries for example. I haven't put the crumble topping on yet so I can't comment on that but the muffins are relly easy to make and taste yummy! I've used different flavour yoghurts as well, one was a stem ginger that I used with rhubarb, the lemon works well, try them!

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• Whitebeam

  21 April 2013

  Whitebeam rated and commented on this recipe

  

  These are the best muffins I have made! I didn't have any rhubarb so swapped this for ordinary gala apples which worked an absolute dream with the cinnamon. Will be definitely making these bad boys again!

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• Mrs P

  08 May 2013

  Mrs P commented on this recipe

  Made these yesterday on the recommendation of a friend; doubled the rhubarb as suggested above, and didn't have buttermilk but did happen to have a couple of rhubarb yoghurts in the fridge so used those :) Will be going with the almonds in the crumble next time! YUMMY (Y)

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• joyce

  09 May 2013

  joyce rated and commented on this recipe

  

  These are so easy to make and are really delicious. Will be making again and when rhubarb not in season use apples or raspberries.

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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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