Rhubarb crumble muffins

Rhubarb crumble muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.
    natyp9
    27th Aug, 2012
    5.05
    Just yummy, but next time I'd add extra rhubarb and use less sugar, for me they were too sweet. But good nonetheless
    kathryndonna's picture
    kathryndonna
    25th Aug, 2012
    5.05
    I have just made these again only this time used 350g of Bramley cooking apple instead of the rhubarb. Fantastic!
    lizleicester
    14th Aug, 2012
    5.05
    Delicious. Used extra rhubarb and half my flour was wholemeal. Can't eat milk protein so used soya milk mixed with soya yoghurt to create a buttermilk alternative. Seemed to work fine... Certainly none left by the end of the day!
    maxine_wilson
    19th Jul, 2012
    I have just made these and they were very yummy :0) I couldn't find buttermilk in my local supermarket so used natural yogurt instead. Think I may add more rhubarb next time though...
    annaperkins
    18th Jul, 2012
    Very yummy. I used low fat Greek yoghurt instead of buttermilk and it worked fine. Added more rhubarb as per previous recommendations, but found they needed a bit longer in the oven as a result. Would make again!
    aimeep
    17th Jul, 2012
    5.05
    As with the other reviews I doubled the quantity of rhubarb, I used golden caster sugar throughout the recipe, & natural yoghurt instead of buttermilk, everything else as per the recipe. Quantity of topping perfect & lovely & crunchy. Turned out great although best eaten warm -30 seconds in the microwave did the trick.
    donovan31
    17th Jul, 2012
    5.05
    loved this recipe and so did my family, will def be cooking these muffins again.
    birds1357
    16th Jul, 2012
    5.05
    Used self raising flour and natural yougurt. fantastic.
    hollyswann
    9th Jul, 2012
    3.05
    They rose out of the muffin cases in the oven, and then sunk slightly once out and cooled. The topping also wasn't especially crunchy, even to begin with and got very soft over the next few days before they were all eaten. They also got very sticky over time, so weren't particularly nice on day 2! Having said that eating them warm out the oven with a bit of custard to start with they were good, they just don't keep at all!!
    rachelchamberlain14
    1st Jul, 2012
    5.05
    These were amazing definately need to double the rhubarb and the crumble topping!! they were amazing got buttermilk from tescos....heated them up and drizzled them in custard amazinggggg

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    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.