Rhubarb crumble muffins

Rhubarb crumble muffins

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(99 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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    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.
    Amanda Saunders's picture
    Amanda Saunders
    9th Jun, 2018
    Tasteless! Maybe would work if you stewed the rhubarb first. Mix has v little fat so they’re not very good 24 hours later. Maybe ok to cook and eat warm. But prob don’t bother. (This recipe has been pasted everywhere - doesn’t mean it works I now learn!)
    31st May, 2018
    Enjoyed it with custard, but otherwise not for me
    2nd May, 2017
    Yep delicious, even though I messed up the recipe! Everything got mixed into one big bowl, the cake batter and the crumble topping so I filled the muffin cases with that mixture then topped with flaked almonds. Missed out the 50g flour that was supposed to go in the topping should anyone else want to make the same mistake :)
    1st May, 2017
    Amazing muffins, followed the recipe to the the letter and they came out perfectly. Making another batch today as I have a lot of rhubarb to use from my allotment, and they are loved by my husband, kids and neighbours!
    21st Aug, 2016
    These muffins are yum! I wasn't sure at first as they were quite wet and stuck to the case when getting them out to eat. Turns out I was just being impatient ☺. They are best when left to cool completely and are even better the next day. Like other reviewers have said, I think I'll add more rhubarb next time. I found crumble topping a little too sweet so won't put as much on next time. We ate 12 between 2 of us in a couple of days. Oops!
    15th Jul, 2016
    I am no baker, but a friend gave me a huge pile of rhubarb so I was looking for a recipe. These muffins are so easy and they came out great first time. I didn't have any buttermilk so I used yogurt and, following comments from others, I doubled the amount of rhubarb. Perfect. I will make these again and will try other fruits.


    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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