Rhubarb crumble muffins

Rhubarb crumble muffins

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(115 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

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 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 a dairy product made from separating whole milk or cream into fat and…


    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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    Drake Wu's picture
    Drake Wu
    2nd Jul, 2020
    I increased the rhubarb to 250 g and decrease the caster sugar to 100 g. Everything else remains the same as the recipe. The result was very very highly rated by my family. So I would recommend giving this recipe a try. Thank you for sharing with us the recipe!
    Mike O's picture
    Mike O
    25th May, 2020
    As a very amateur baker I thought this was very easy to follow and made excellent muffins. I did read all the comments before I started and used 330g rhubarb (twice as much), and half the sugar - both caster (90g) and muscovado (25g). I also used milk as I had no buttermilk. Baked for 20 minutes. Made 12 - very tasty.
    17th May, 2020
    Not bad but not incredible either! Slightly disappointed considering the great rating. I agree with adding more rhubarb (wish I had read the comments beforehand!) Very little rhubarb flavour comes through with that quantity. The flavour is a bit flat and really lacks a bit of salt to balance that incredible sweetness! I think replacing the oil with melted butter in the mixture may give a more rounded flavour. So all in all, sugar needs decreasing and rhubarb needs upping! When topping the muffins, try to ensure an even layer. I ended up with a huge splodge of verrrry sugary topping in the centre as the mixture cooked and rose around it :-/
    Heather Henshaw's picture
    Heather Henshaw
    16th May, 2020
    Stayed really gooey in the middle but I used tinned rhubarb so probably my mistake
    12th May, 2020
    I made these as per the recipe although had to leave out the vanilla essence as I didn't have any. They were AMAZING! Best served warm with cream - just delicious. I might try it as a loaf or in a round tin to serve as a dessert next time. Definitely one to make again. And again...
    14th Apr, 2020
    Currently in coronavirus lockdown so had to make some substitutes - demerara instead of soft brown sugar and semi-skimmed instead of buttermilk. I used half the amount of sugar in the crumble topping and also only used 100g castor sugar. I also added about half as much again of rhubarb as suggested by other bakers. They came out beautifully although it only made 10 muffins.
    12th Mar, 2020
    These are a big hit in our house but I had to cut the amount of sugar in both the muffins and crumble toppings as they were a little sweet for us. Like others, I would recommend adding more rhubarb - we use half again - and not cutting it too small. We used rice milk instead of butter milk and they came out fine. Ours did stick to the cases a little but were still great.
    11th Feb, 2020
    Very good, next time will add more rhubarb and make sure not to cut them too small, as they tend to disintegrate.
    emily white's picture
    emily white
    5th Apr, 2019
    I followed the recipe but substituted with Gluten Free Flour and they were so good actually tasted like a normal wheat flour muffin, even better with custard! Made mine with half the Rhubarb.
    16th Apr, 2019
    Absolutely delicious - these were wolfed down at the party I took them to. One person had 3 and told me that they were the best muffins they'd ever had! I did make a couple of changes: I used gluten free flour, so added ¼tsp xanthan gum plus 2 tsp baking powder rather than 1tsp baking and 1tsp bicarb. Also doubled rhubarb, as suggested in previous reviews though did not double sugar - added 2 dstsp of ginger syrup to rhubarb mix. Added ground ginger into crumble mix rather than cinnamon. Used plain yogurt instead of buttermilk as didn't have any in.


    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
    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.
    26th Apr, 2014
    You could use 1/2 mashed banana or 75mls apple sauce to replace the egg.
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