Rhubarb crumble muffins are a really lovely, original idea that makes a really nice afternoon tea snack or even fab enjoyed for breakfast! Crumble is a classic desert – make it easier for your guests to eat by whipping up these crumble muffins that are packed full of tasty rhubarb. We guarantee they’ll all go! If you fancy it, you can also even stick in a handful of blueberries too, for an added fruity flavour that goes really well with the rhubarb and will make them even more irresistible!
- 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.
If you're not a fan of rhubarb, apple would be a good replacement as it works so well with cinnamon