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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bubli's picture
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Baked those for a neighbourhood party - not a single one was left. They're delicious, soft & moist, with rhubarb pieces that melt in the mouth. Didn't have buttermilk, so used plain yoghurt instead. Next time I'll also make a tad less of crumble topping, was able to use up just some 2/3 of it.

Actually, I used to hate rhubarb when I was a kid -- now I know it was because my mother's way of cooking it is just lousy ;-)

palee1995's picture

Wow! A great recipe and another way to use some of our rhubarb as well as changing my husbands views on rhubarb (he associates rhubarb with a "grey slime" from his childhood but now loves it). Just wondering if this will work with plums later in the year. Worth giving that a go too. I used leftover double cream instead of buttermilk and demerera sugar instead of light muscovado sugar which has worked well.

kathryndonna's picture
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I have reviewed these before but just have to say again how fantastic this recipe is. I have just made a batch with the first rhubarb from the allotment and they never disappoint. They are good with apple too. I don't buy buttermilk for these, just use ordinary milk with a dash of lemon juice in it.

aliciajade's picture

I won my office bake off with this recipe, haha! Need I say more? Very easy and delicious and I have since made them using cooking apples instead of rhubarb, also very good.

Tip: I put a bit of grated fresh ginger in with the rhubarb as I think rhubarb and ginger goes amazingly together - highly recommend!

crookham23's picture

I wanted to use our rhubarb up from the garden so this was ideal. Very easy to follow and complete - good for a cup of tea with friends, very impressive!

Summer231's picture
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Gorgeous! I have made them a few times now. I have just made another batch today, they were delicious as always and go down well with the neighbours - highly recommended and very easy to make!

davinamee's picture

I made these last week with my dad's rhubarb. They smelt so good baking I had to try one straight out of the oven. It was so hot I had to use a fork and tasted absolutely delicious. They lasted for up to 5 days in a sealed container. Still have some rhubarb left over so will be baking some more! Thoroughly recommend and the crunchy topping is devine. Enjoy!

allielovetocook's picture

Wow, what a delicious recipe! Made these with Apple the first time, and had with custard as a pudding when I cooked lunch for my (fussy) elderly parents .. recipe followed exactly except for the substitution of Apple instead of Rhubarb. My parents loved them!! .. and kept the leftover Muffins for "later"!
Next time I made them was with Rhubarb and all of us (hubby, daughter and me) thought they were even more delicious than with Apple - especially with the Cinnamon through the cake mixture rather than the crumble topping. Yum, yum, yum .. I'll be baking these for a party in the Summer holidays!! Thank you Good Food!!

katrid16's picture

These are delicious , I used low fat yogurt instead of buttermilk have made many times and they go down well each time

freyaws's picture
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This is a fantastic recipe! Made these twice now and have received mountains of compliments for them. Really easy to make, very difficult to mess up - I am usually no good at cakes or muffins but these turn out perfectly every time!

roccagorgeous's picture
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Have just made these and was amazed how lovely and moist they are, my favourite muffin to date.....I also added more rhubarb and used a low fat strawberry yogurt as didn't have buttermilk, think it added to the tasty outcome, will be making More of these and going to see what they freeze like.

joyce-harris's picture
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These are so easy to make and are really delicious. Will be making again and when rhubarb not in season use apples or raspberries.

debbiepluthero's picture

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)

tomlin121's picture
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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!

suejenkins's picture

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!

givemeachance's picture
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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!

handsonpaws's picture
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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 :-)

hippocollector's picture
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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

hippocollector's picture
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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

sarahmtango's picture

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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