Muffins. Dry, heavy and dense. THINK AGAIN! Rhubarb is beautifully in season, and this recipe makes the best of this funny fruit. Making light and fluffy muffins with a tang of rhubarb in every mouthful, this is such an easy recipe. I love the crumble on top too – it’s the perfect little added treat! Quick, make them while rhubarb’s still in season! Now the picture doesn’t do these little beauts justice, there’s delicious pink rhubarb jewels hiding inside, under the crumbly top! Trust me, these are gorgeous…
Rhubarb Crumble Muffins
175g caster sugar
175g rhubarb – slice lengthways into 5mm strips and then dice
2 tbsp sunflower oil
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
40g light brown muscovado sugar
50g plain flour
- Pop 12 muffin into your trays and preheat the oven to 220°C/200°C fan/Gas Mark 7.
- Place your chunked up rhubarb into a large bowl along with the caster sugar and mix well. Leave to one side, so the rhubarb sucks up the sugar and the mix gets all sticky while you make your crumble topping.
- In a small bowl, mix together the brown sugar, flour and oats, then rub in the butter until it’s combined and you’ve got a mixture vaguely looking like chunky breadcrumbs.
- Add the oil, egg, vanilla and buttermilk to your sugary rhubarb and stir, then add the flour, baking powder and bicarbonate of soda. Mix really well!
- Use an ice cream scoop to portion your mixture into the 12 cases, then divide the crumble topping between the muffins, sprinkling on top.
- Pop your tray into the oven and bake for 16-18 minutes, until a cocktail stick comes out clean and the tops are golden.
- Let them cool in the tray, then pop them onto a cooling rack. They’re gorgeous eaten warm!
Adapted from Good Food Magazine