rhubarb crumble muffins

IMG_8749I’ve spent most of this week away from home at a work conference and seeing as the cold weather is back {#minibeastfromtheeast – which by the way makes me think it’s a ladybird from Russia or something; who else remembers lessons about minibeasts in primary school?} I am in full hibernation mode today and plan to do blog admin, drink tea and not really leave the flat unless I have to. IMG_8741IMG_8766I’ve just been updating the recipe list pages and realised I had no links to add to the Muffins + Puddings page, so it’s just as well that the recipe I have for you today is for these lush rhubarb crumble muffins, and I can happily tick both of those boxes. IMG_8747As I’ve noted before, fruit is not really a strong point of this blog so it always feels like a win to get some into a post. Hopefully I’ve not missed rhubarb season entirely so you can still have a go at these or my other rhubarb recipeIMG_8757

Rhubarb Crumble Muffins

  • Servings: makes 12
  • Difficulty: easy
  • Print

Notes

  • This recipe is from BBC Good Food
  • Muffins become tough when you overmix the batter, so resist! You don’t need an electric mixer to make this recipe.

Ingredients

Rhubarb muffins:
  • 175g caster sugar
  • 175g rhubarb
  • 2 tbsp vegetable oil
  • 1 egg {room temp.}
  • 1 tsp vanilla extract
  • 125ml buttermilk {room temp.}
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb. soda
Crumble topping:
  • 50g brown sugar
  • 50g plain flour
  • 25g porridge oats
  • 1 tsp ground cinnamon
  • 50g unsalted butter

Method

Preheat your oven to 210*C and line a muffin/cupcake tin with paper cases.

Wash the rhubarb, halve it lengthways and dice into small pieces. Put it into a mixing bowl and add the sugar. Stir and set aside.

Make the crumble topping by whisking together the dry ingredients, and then adding the butter in small chunks. Use your fingers to rub the butter into the other ingredients, until you have a mixture resembling breadcrumbs.

Stir the oil, egg, vanilla and buttermilk into the rhubarb + sugar mixture. Next, sieve in the flour, bicarb. and baking powder and fold in until just combined.

Spoon the mixture into the paper cases and top with the crumble mixture.

Bake for 15-18 minutes, checking with a skewer to see if they’re done. 


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