Rhubarb crumble muffins

Updated: Oct 22, 2018

This is a must summer recipe for the kids - combining everyone's favourite pudding and snack together!

Who loves muffins and crumbles?

Why not try making these delicious rhubarb crumble muffins with the children this summer?

A nice quick ‘easy grab’ snack that can refuel your energy (carbohydrate) stores.

Nutrition Value: Energy: 213kcal, Fat: 6g, Carbohydrate: 38g, Protein: 4g, Fibre: 1g.



175g caster sugar

175g rhubarb (halved lengthways then diced)

2 tbsp sunflower oil

1 egg

1tsp vanilla extract

125ml buttermilk

200g plain flour

1 tsp baking powder

1tsp bicarbonate of soda

Crumble topping

50g light muscovado sugar

50g plain flour

25g porridge oats

1tsp ground cinnamon

50g butter


Heat oven to 180 C/200 C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.

Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb. Now, add the flour, baking powder and bicarbonate of soda and stir well.

Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

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