Rhubarb crumble muffins

Rhubarb crumble muffins

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(81 ratings)

Prep: 25 mins Cook: 15 mins - 18 mins


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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    For the muffin mix

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



      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



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tsp vanilla extract
    • 125ml buttermilk
      Buttermilk pancake mixture in bowl with whisk



      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

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


    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

    Sign in or create your My Good Food account to join the discussion.
    11th Jun, 2013
    These are delicious , I used low fat yogurt instead of buttermilk have made many times and they go down well each time
    30th May, 2013
    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!
    14th May, 2013
    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.
    9th May, 2013
    These are so easy to make and are really delicious. Will be making again and when rhubarb not in season use apples or raspberries.
    8th May, 2013
    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)
    21st Apr, 2013
    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
    14th Apr, 2013
    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!
    8th Apr, 2013
    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!
    26th Feb, 2013
    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 :-)
    2nd Feb, 2013
    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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