Rhubarb crumble muffins

Rhubarb crumble muffins

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(81 ratings)

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
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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.

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    Comments, questions and tips

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    WeeScot
    19th Aug, 2014
    5.05
    Delicious and very easy to make. Moist, light and very moreish. Have made these twice now, second time I doubled the rhubarb quantity as suggested by others and they were even better. Also made only around 2/3 of the crumble topping second time around.
    anetak1980
    24th Jul, 2014
    Just made it! If you add 175g rhubarb use less sugar. Or double the amount of rhubarb.
    bubli
    17th May, 2014
    3.8
    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
    26th Apr, 2014
    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
    kathryndonna
    31st Mar, 2014
    5.05
    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
    16th Oct, 2013
    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
    14th Sep, 2013
    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
    18th Aug, 2013
    5.05
    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
    10th Jul, 2013
    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
    7th Jul, 2013
    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!!

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