Our rhubarb muffins are packed with sweet, sharp rhubarb and topped with golden, crunchy crumble.
These delicious rhubarb muffins are easy to make taking just 30 minutes in total. The rhubarb has the right balance of both sweet and sharp in these muffins. The crumble topping adds a lovely crunch to each bite. We’d recommend making these muffins when rhubarb is in season between April and July for the best-tasting rhubarb.
- Crumble topping:
- 50g (2oz) unrefined demerara sugar
- 50g (2oz) plain flour
- 50g (2oz) butter, diced
- 35g (1oz) oats
- 150g (5oz) rhubarb, washed, peeled and chopped into 0.5cm pieces
- 2 tsp sugar
- 180ml (6fl oz) buttermilk
- 2 tbsp sunflower oil
- 2 medium eggs
- 150g (5oz) plain flour
- 75g (2 ½oz) wholemeal self-raising flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 145g (5oz) caster sugar
- ½ tsp salt
Preheat oven to 200°C/400°F/Gas Mark 6.
Place dry crumble ingredients in small bowl and add water and butter. Mix with fingers until resembles chunky breadcrumbs, then set aside.
Sprinkle sugar over rhubarb in a bowl, then set aside.
Whisk buttermilk, sunflower oil and eggs in large bowl.
Sieve flour, cinnamon and baking powder into separate bowl. Add sugar and salt and mix together.
Add dry muffin ingredients to the wet and stir firmly and quickly until just mixed. Spoon into muffin cases, sprinkle with rhubarb and crumble mix.
Cook for 20-25 minutes until golden and springy to the touch. Remove from oven and leave to cool.
Top tips for making rhubarb muffins
We'd recommend adding in a handful of blueberries too, for an added fruity flavour that really compliments the rhubarb.