Rhubarb crumble muffins

Rhubarb crumble muffins

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(97 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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    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!
    21st Apr, 2015
    These are really really nice and always go down well whenever I make them. We particularly love them warm served with Rhubarb Crumble Ice Cream (Delia's Summer collection). I've made them with frozen rhubarb too with no problems.
    25th Aug, 2014
    Cannot fault this recipe, followed it to the 'T'. (did halve baking soda see below) Diced the rhubard small and added one large diced cooking apple (will add a peach next time too). Lovely lovely recipe, baked it one rainy Bank Holiday Monday when all the family were fast alseep in bed. They came down to these and they have almost nearly gone 2 hours later. Baked for 20 mins 180 middle shelf. I found the weights/measures perfect, but did only add half teaspon baking soda, we don't get on and I always feel it leaves a soapy taste. Did not affect the bake reducing the baking soda. well worth making/eating.
    19th Aug, 2014
    Delicious and very easy to make. Moist, light and very moreish. Have made these twice now, second time I doubled the rhubarb quantity as suggested by others and they were even better. Also made only around 2/3 of the crumble topping second time around.
    24th Jul, 2014
    Just made it! If you add 175g rhubarb use less sugar. Or double the amount of rhubarb.
    17th May, 2014
    Baked those for a neighbourhood party - not a single one was left. They're delicious, soft & moist, with rhubarb pieces that melt in the mouth. Didn't have buttermilk, so used plain yoghurt instead. Next time I'll also make a tad less of crumble topping, was able to use up just some 2/3 of it. Actually, I used to hate rhubarb when I was a kid -- now I know it was because my mother's way of cooking it is just lousy ;-)
    26th Apr, 2014
    Wow! A great recipe and another way to use some of our rhubarb as well as changing my husbands views on rhubarb (he associates rhubarb with a "grey slime" from his childhood but now loves it). Just wondering if this will work with plums later in the year. Worth giving that a go too. I used leftover double cream instead of buttermilk and demerera sugar instead of light muscovado sugar which has worked well.
    kathryndonna's picture
    31st Mar, 2014
    I have reviewed these before but just have to say again how fantastic this recipe is. I have just made a batch with the first rhubarb from the allotment and they never disappoint. They are good with apple too. I don't buy buttermilk for these, just use ordinary milk with a dash of lemon juice in it.


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