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

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    2nd Feb, 2013
    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
    30th Jan, 2013
    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!
    30th Jan, 2013
    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 :-)
    24th Jan, 2013
    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.
    21st Oct, 2012
    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
    11th Oct, 2012
    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!
    7th Oct, 2012
    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.
    29th Sep, 2012
    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
    24th Sep, 2012
    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 :)
    19th Sep, 2012


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