Rhubarb crumble muffins

Rhubarb crumble muffins

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(96 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

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 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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    yvettelc30
    7th Oct, 2012
    5.05
    I used milk instead of the oil and natural yogurt, I also used 300g of rhubarb and these were really tasty and moist. Crumble topping is lovely and crunchy fresh out the oven.
    graceemma
    29th Sep, 2012
    5.05
    I use this recipe more often than others! they're so delicous and moist and always go within a day of making them (if not less)! low fat too but you wouldn't guess, a family favourite! they also work really well when the rhubarb if substituted for apples! recommended, ENJOY :-) xxx
    smellhead
    24th Sep, 2012
    5.05
    Fantastic recipe! Made these twice - second time I got to the supermarket and found they were out of rhubarb. A variation that worked very well: 1)Substitute the rhubarb for Bramley ('cooking') apples (peeled, cored, then diced as per the rhubarb) 2) Just before you sprinkle over the crumble mixure, gently push a whole blackberry into the center of each muffin Cook as before - apple and blackberry crumble muffins :)
    vbuxton
    19th Sep, 2012
    5.05
    Amazing
    natyp9
    27th Aug, 2012
    5.05
    Just yummy, but next time I'd add extra rhubarb and use less sugar, for me they were too sweet. But good nonetheless
    kathryndonna's picture
    kathryndonna
    25th Aug, 2012
    5.05
    I have just made these again only this time used 350g of Bramley cooking apple instead of the rhubarb. Fantastic!
    lizleicester
    14th Aug, 2012
    5.05
    Delicious. Used extra rhubarb and half my flour was wholemeal. Can't eat milk protein so used soya milk mixed with soya yoghurt to create a buttermilk alternative. Seemed to work fine... Certainly none left by the end of the day!
    maxine_wilson
    19th Jul, 2012
    I have just made these and they were very yummy :0) I couldn't find buttermilk in my local supermarket so used natural yogurt instead. Think I may add more rhubarb next time though...
    annaperkins
    18th Jul, 2012
    Very yummy. I used low fat Greek yoghurt instead of buttermilk and it worked fine. Added more rhubarb as per previous recommendations, but found they needed a bit longer in the oven as a result. Would make again!
    aimeep
    17th Jul, 2012
    5.05
    As with the other reviews I doubled the quantity of rhubarb, I used golden caster sugar throughout the recipe, & natural yoghurt instead of buttermilk, everything else as per the recipe. Quantity of topping perfect & lovely & crunchy. Turned out great although best eaten warm -30 seconds in the microwave did the trick.

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