Rhubarb Crumble Muffins
If you're looking for a tasty treat to bring a little sunshine to your day, try these Rhubarb Crumble Muffins. Sweet and tart rhubarb is topped with a buttery, cinnamony crumble for the perfect combination of flavours. Enjoy with a cup of tea, and let the world melt away.
If you’re looking for a wonderful sweet treat, look no further than our Rhubarb Crumble Muffins. They’re the perfect accompaniment to your afternoon cup of tea, and they’re sure to put a smile on everyone’s face. Rhubarb and crumble makes such an amazing combination that you can’t help but take another bite.
These Rhubarb Crumble Muffins are definitely easy enough to make for a novice baker or that round of speciality coffees for the office pot luck. In only 25 minutes you could easily make a dozen of these delicious treats.
The perfect blend of sweetness is achieved through the main ingredients of caster sugar and rhubarb. The crunchy crumble topping is made from a mixture of muscovado sugar, flour, oats, cinnamon and butter - everything that you need for that classic crumble taste. Add to that the moist muffin mix, made from oil, egg, vanilla and buttermilk, and you’ve got a classic recipe that can’t be beaten.
Bake them in the oven for 15-18 minutes until they reach a lightly golden brown and a quiet sense of achievement will surely be
Why You’ll Love This Rhubarb Crumble Muffins Recipe
These are all the reasons I'm loving this Rhubarb Crumble Muffins recipe:
It's delicious: The combination of tart rhubarb with a sweet crumble topping is a mouthwatering one. Plus, these muffins are sure to be light and fluffy, making them the perfect snack or dessert.
It's easy to make: Making rhubarb crumble muffins doesn't require too much effort. All you need to do is quickly mix together the ingredients and pop them in the oven.
It's nutritious: The muffins contain plenty of fibre, protein and healthy fats, making it a great choice for a healthy snack or dessert.
Rhubarb Crumble Muffins
If you're looking for a tasty treat to bring a little sunshine to your day, try these Rhubarb Crumble Muffins. Sweet and tart rhubarb is topped with a buttery, cinnamony crumble for the perfect combination of flavours. Enjoy with a cup of tea, and let the world melt away.
Ingredients
For the muffin mix
- 175g caster sugar
- 175g rhubarb, halved lengthways then diced
- 2 tbsp sunflower oil
- 1 egg
- 1 tsp vanilla extract
- 125ml buttermilk
- 200g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
For the crumble topping
- 50g light muscovado sugar
- 50g plain flour
- 25g porridge oats
- 1 tsp ground cinnamon
- 50g butter
Instructions
- Step 1: Preheat your oven to 220C/200C fan/gas 7. Gather 12 paper muffin cases and line them in a muffin tin. In a separate bowl, combine together the sugar and rhubarb and set aside. For the crumble topping, mix together the muscovado sugar, flour, oats and cinnamon, and use your fingertips to rub the butter into the mix until it's slightly clumpy.
- Step 2: Blend together the oil, egg, vanilla and buttermilk with the rhubarb, which may be a bit wet. Incorporate the flour, baking powder and bicarbonate of soda, stirring until everything is well combined.
- Step 3: Gently fill the muffin tins with the batter and top each one with a generous amount of the crumble mixture. Bake for 15-18 minutes until they are lightly golden and a toothpick inserted into the centre of one comes out clean. Allow to cool on a wire rack.
