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    Rhubarb crumble muffin

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    Rhubarb crumble muffin

    Here’s a little trick if cooking these for breakfast: weigh the ingredients the night before and put them in bowls, ready for the morning – a great time-saver. These muffins are ideal first thing, or as a daytime snack.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Makes: 12


    315g Plain flour
    50g Rolled oats
    80g Light brown sugar
    ½ tsp Ground cinnamon
    ½ tsp Salt
    175g Butter, 75g soft, 100g melted
    200g Rhubarb, trimmed, sliced into 3cm lengths
    2 tsp Baking powder
    145g Caster sugar
    180ml Buttermilk
    1 tsp Vanilla extract
    2 Eggs


    1. Mix 75g flour, the oats, brown sugar, cinnamon and 1/4 tsp salt in a bowl. Rub the soft butter through the dry mix until it resembles breadcrumbs. Toss the rhubarb in 1 tbsp flour.
    2. Lightly grease a 12–hole muffin tin. Preheat the oven to 180˚C/gas 4.
    3. Sift 225g flour, the baking powder and 1/4 tsp salt into a mixing bowl. Add the caster sugar; stir to mix. Whisk the buttermilk, melted butter, vanilla and eggs; add to the dry mix; stir quickly until just combined.
    4. Divide the batter between the muffin holes. Top each with the rhubarb, then with the crumble mix. Bake in the oven for 20 minutes, or until a skewer inserted comes out clean. Allow to cool for 5 minutes; put on a wire rack.

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