Rhubarb crumble muffins

    40 min

    Moist and delicious rhubarb muffins using chopped raw rhubarb, finished with a cinnamon crumble topping.

    8 people made this

    Serves: 12 

    • 300g plain flour
    • 330g demerara sugar
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 egg, beaten
    • 225ml buttermilk
    • 160ml vegetable oil
    • 1 teaspoon vanilla extract
    • 250g rhubarb, cut into small cubes
    • For the topping
    • 100g caster sugar
    • 2 teaspoons ground cinnamon
    • 30g butter, melted

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Grease muffin tin or line with paper cases. Preheat oven to 190 C / Gas 5.
    2. In a bowl mix brown sugar, salt, bicarb and cinnamon. In another bowl whisk egg, buttermilk, oil and vanilla extract and add to the flour mixture. Using a spatula, mix the two until just combined. Fill the paper cases to about half.
    3. Mix sugar, cinnamon and melted butter and drizzle over each muffin. Bake in the preheated oven until a skewer comes out clean, 18 to 25 minutes.

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