Rhubarb crumble muffins

Rhubarb crumble muffins

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(97 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
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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

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

    • 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
      Buttermilk pancake mixture in bowl with whisk

      Buttermilk

      buh-ter-mill-k

      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

      Butter

      butt-err

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

    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.

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    Comments, questions and tips

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    copperheidi
    29th Apr, 2011
    4.05
    Very good, I also used milk and teaspoon of lemon juice as had no buttermilk. Could do with a bit more crumble topping though! Will make a bit extra next time.
    lindaf1
    23rd Apr, 2011
    5.05
    have made these several times now and really love them. Didn't have buttermilk the first time so used low fat natural yogurt, and also made some with milk and a teaspoon of lemon juice. Have since made them with buttermilk as well. All versions were yummy but the ones made with yogurt were my favourites. Took a batch in to work for teabreak and they disappeared very quickly!!
    wendyjames
    19th Apr, 2011
    5.05
    Just eaten one of these warm from the oven and they are lovely. I'm sure they'd be just as nice without the crumble topping. Great way to use up some allotment rhubarb!
    peteupton
    14th Apr, 2011
    5.05
    Made this twice. Followed the recipe the first time but most of the rhubarb dissolved into the cake. The second time I doubled the amount of rhubarb and added some finely chopped stem ginger. Topping was really crunchy at first but you need to eat within a couple of days (not a problem!) as goes a bit soggy after that, but be OK with custard
    zebradong
    12th Apr, 2011
    5.05
    Delicious and very easy!

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