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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    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.
    9th Jun, 2016
    Great recipe! Just baked these this morning and have to say they are one of the best muffins I've ever done. As a big fan of rhubarb, I doubled the portion of it. Would totally recommend for a morning bake - all done in 45 minutes, smells amazing and tastes even better!
    15th May, 2016
    Doubled the rhubarb as per below and came out well, sure they would still be good with slightly less too. Makes 12 muffins rather than 12 smaller fairy cakes. Moist with a crunchy topping.
    11th Jul, 2015
    Made these with rhubarb from my garden. I substituted the buttermilk for coconut milk, the sunflower oil for coconut oil and the cinnamon for ground ginger and baked them for approx 20 minutes. They are delicious, very sweet and moist with occasional sharpness of the rhubarb. Perfect for a summer picnic.
    Mazi's picture
    1st Jun, 2015
    Amazing....... Used flavoured yoghurt instead of buttermilk....yum!


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