Rhubarb crumble muffins

Rhubarb crumble muffins

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(81 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 25 mins Cook: 15 mins - 18 mins

Easy

12
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.
Print

Ingredients

    For the muffin mix

    • 175g caster sugar
    • 175g rhubarb, halved lengthways then diced
      Rhubarb

      Rhubarb

      roo-barb

      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
      Eggs

      Egg

      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

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    whippetty
    2nd May, 2017
    5.05
    Yep delicious, even though I messed up the recipe! Everything got mixed into one big bowl, the cake batter and the crumble topping so I filled the muffin cases with that mixture then topped with flaked almonds. Missed out the 50g flour that was supposed to go in the topping should anyone else want to make the same mistake :)
    ladyfatal
    1st May, 2017
    5.05
    Amazing muffins, followed the recipe to the the letter and they came out perfectly. Making another batch today as I have a lot of rhubarb to use from my allotment, and they are loved by my husband, kids and neighbours!
    sarahlouhughes
    21st Aug, 2016
    3.8
    These muffins are yum! I wasn't sure at first as they were quite wet and stuck to the case when getting them out to eat. Turns out I was just being impatient ☺. They are best when left to cool completely and are even better the next day. Like other reviewers have said, I think I'll add more rhubarb next time. I found crumble topping a little too sweet so won't put as much on next time. We ate 12 between 2 of us in a couple of days. Oops!
    Christineindorset
    15th Jul, 2016
    5.05
    I am no baker, but a friend gave me a huge pile of rhubarb so I was looking for a recipe. These muffins are so easy and they came out great first time. I didn't have any buttermilk so I used yogurt and, following comments from others, I doubled the amount of rhubarb. Perfect. I will make these again and will try other fruits.
    agatala
    9th Jun, 2016
    5.05
    Great recipe! Just baked these this morning and have to say they are one of the best muffins I've ever done. As a big fan of rhubarb, I doubled the portion of it. Would totally recommend for a morning bake - all done in 45 minutes, smells amazing and tastes even better!
    KatB84
    15th May, 2016
    3.8
    Doubled the rhubarb as per below and came out well, sure they would still be good with slightly less too. Makes 12 muffins rather than 12 smaller fairy cakes. Moist with a crunchy topping.
    rosiejay
    11th Jul, 2015
    5.05
    Made these with rhubarb from my garden. I substituted the buttermilk for coconut milk, the sunflower oil for coconut oil and the cinnamon for ground ginger and baked them for approx 20 minutes. They are delicious, very sweet and moist with occasional sharpness of the rhubarb. Perfect for a summer picnic.
    Mazi
    1st Jun, 2015
    Amazing....... Used flavoured yoghurt instead of buttermilk....yum!
    mooner
    21st Apr, 2015
    5.05
    These are really really nice and always go down well whenever I make them. We particularly love them warm served with Rhubarb Crumble Ice Cream (Delia's Summer collection). I've made them with frozen rhubarb too with no problems.
    debbieknight123
    25th Aug, 2014
    5.05
    Cannot fault this recipe, followed it to the 'T'. (did halve baking soda see below) Diced the rhubard small and added one large diced cooking apple (will add a peach next time too). Lovely lovely recipe, baked it one rainy Bank Holiday Monday when all the family were fast alseep in bed. They came down to these and they have almost nearly gone 2 hours later. Baked for 20 mins 180 middle shelf. I found the weights/measures perfect, but did only add half teaspon baking soda, we don't get on and I always feel it leaves a soapy taste. Did not affect the bake reducing the baking soda. well worth making/eating.

    Pages

    allysonm
    4th Apr, 2014
    I used to make these muffins and everyone loved them. I have now been diagnosed with an egg allergy. Any suggestions on what to use instead of the egg? Thank you
    goodfoodteam's picture
    goodfoodteam
    6th May, 2014
    Hi, there are egg replacements avaialble in larger supermarkets, online and health food shops, refer to the packaging for accurate substitution amounts as they vary from product to product, thank you.
    palee1995
    26th Apr, 2014
    You could use 1/2 mashed banana or 75mls apple sauce to replace the egg.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.