Rhubarb crumble muffins

Rhubarb crumble muffins

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(99 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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    kathryndonna's picture
    kathryndonna
    31st Mar, 2014
    5.05
    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.
    aliciajade
    16th Oct, 2013
    I won my office bake off with this recipe, haha! Need I say more? Very easy and delicious and I have since made them using cooking apples instead of rhubarb, also very good. Tip: I put a bit of grated fresh ginger in with the rhubarb as I think rhubarb and ginger goes amazingly together - highly recommend!
    crookham23
    14th Sep, 2013
    I wanted to use our rhubarb up from the garden so this was ideal. Very easy to follow and complete - good for a cup of tea with friends, very impressive!
    Summer231
    18th Aug, 2013
    5.05
    Gorgeous! I have made them a few times now. I have just made another batch today, they were delicious as always and go down well with the neighbours - highly recommended and very easy to make!
    davinamee
    10th Jul, 2013
    I made these last week with my dad's rhubarb. They smelt so good baking I had to try one straight out of the oven. It was so hot I had to use a fork and tasted absolutely delicious. They lasted for up to 5 days in a sealed container. Still have some rhubarb left over so will be baking some more! Thoroughly recommend and the crunchy topping is devine. Enjoy!
    allielovetocook
    7th Jul, 2013
    Wow, what a delicious recipe! Made these with Apple the first time, and had with custard as a pudding when I cooked lunch for my (fussy) elderly parents .. recipe followed exactly except for the substitution of Apple instead of Rhubarb. My parents loved them!! .. and kept the leftover Muffins for "later"! Next time I made them was with Rhubarb and all of us (hubby, daughter and me) thought they were even more delicious than with Apple - especially with the Cinnamon through the cake mixture rather than the crumble topping. Yum, yum, yum .. I'll be baking these for a party in the Summer holidays!! Thank you Good Food!!
    katrid16
    11th Jun, 2013
    These are delicious , I used low fat yogurt instead of buttermilk have made many times and they go down well each time
    freyaws
    30th May, 2013
    5.05
    This is a fantastic recipe! Made these twice now and have received mountains of compliments for them. Really easy to make, very difficult to mess up - I am usually no good at cakes or muffins but these turn out perfectly every time!
    roccagorgeous
    14th May, 2013
    5.05
    Have just made these and was amazed how lovely and moist they are, my favourite muffin to date.....I also added more rhubarb and used a low fat strawberry yogurt as didn't have buttermilk, think it added to the tasty outcome, will be making More of these and going to see what they freeze like.
    joyce-harris
    9th May, 2013
    5.05
    These are so easy to make and are really delicious. Will be making again and when rhubarb not in season use apples or raspberries.

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