Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert.
Rhubarb is such a uniquely delicious fruit. I really like its slightly tart flavour and the beautiful colour it can bring to a dish.
Inspiration behind Rhubarb Crumble Muffins
The inspiration for these muffins came from someone at work. They were talking about how they’d bought a blueberry muffin with a crumbly topping and how delicious it was.
I did promise to try and recreate this recipe for her, and I will. But first it gave me the idea to make these Rhubarb Crumble Muffins.
Why roast the rhubarb?
Roasting rhubarb is a great way of using it in baking. You wouldn’t add raw rhubarb to a cake so roasting rhubarb allows you to do this. It also allows you to extract the excess juice that would make a cake soggy.
I decided to add the roasted rhubarb to the top of the muffins instead of mixing it through the batter. If you wanted to, you could ripple it through the muffin mix.
My only reason not to do this was I didn’t want it’s flavour to be lost. By adding it to the top of the muffin and then adding the crumble on top, you also don’t loose the lovely pink colour.
When is rhubarb in season?
In the UK, the rhubarb season is between April and June. Although this isn’t a particularly long season, it grows so well you may find yourself with more than you can use!
My parents grow rhubarb at their allotment and Mr Curly’s Nan grows it too. This means that every year without fail I get given so much rhubarb.
What to do with excess rhubarb
If you find yourself with more rhubarb than you can use, I recommend freezing it. I get given so much rhubarb each year I can’t constantly be making crumbles and cakes.
Instead I wash it and trim it into similar sized pieces and freeze it. I’ve done this for a number of years now and it always turns out great. You also don’t need to defrost it if you’re maybe a crumble as it can defrost as it heats in the pan.
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Rhubarb Crumble Muffins
Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert.
Ingredients
For the roasted rhubarb
- 400 g rhubarb
- 50 g caster sugar
For the muffins
- 350 g plain flour
- 3 tsp baking powder
- 150 g caster sugar
- 320 g non fat yogurt
- 60 ml sunflower oil
- 1 egg
For the crumble topping
- 70 g self raising flour
- 45 g margarine
- 25 g light brown sugar
Instructions
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Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long
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Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes
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After 20 minutes, remove the foil and roast for a further 5 minutes
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Drain the roasted rhubarb in a sieve over a bowl while you make the muffin batter. Leave the oven on
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Line a muffin tin with paper liners
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Add the flour, baking powder and caster sugar to a large bowl
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In a jug, whisk together the yogurt, vegetable oil and egg
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Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix. Set to one side
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In another bowl make the crumble by rubbing the margarine and flour together with your fingertips to get a breadcrumb texture. Add in the sugar and lightly mix with your fingers
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Divide the muffin mixture evenly between the 12 muffin cases
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Add approximately one tablespoon of the drained roasted rhubarb to the top of each muffin
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Sprinkle the crumble mixture evenly on top of each muffin
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Bake in the oven for 20 minutes until golden brown. Leave to cool for 10 minutes before cooling completely on a wire rack
Recipe Notes
Nutritional information is given as a guide only.
Kat (The Baking Explorer) says
Oh they look so delicious! I love rhubarb and reckon I could eat a few of these!
Curly says
Haha my husband’s Nan ate two in a row!
Jacqueline Bellefontaine says
These look really good Cat I love rhubarb and have a prolific rhubarb patch which also gives me some more at the end of the summer. I certainly fancy trying these as always looking for new recipes to try
Curly says
Thanks Jacqui. I seem to have more than I can use every year!
Jo Allison / Jo's Kitchen Larder says
Oh God these look really good! I like the idea of roasted rhubarb and crumble topping, I bet the flavour is there and with its sweet tartness makes these simply irresistible! I’m quite jealous about your rhubarb supply cause I need to buy mine lol. Thank you for sharing your delicious recipe with #BakingCrumbs 🙂 x
Curly says
Thanks Jo. Haha I’ll send some to you in the post! I’ve got more than I know what to do with! x
Sylvie says
These little muffins look sooo tasty and yummy! Cannot wait for rhubarb season here in Australia 🙂
Curly says
Thank you 🙂
Helen - Cooking with my kids says
These look delicious – I also love the colour, and slight tartness of rhubarb.
Curly says
It is such a pretty colour isn’t it.
Eb Gargano | Easy Peasy Foodie says
What a great idea! I love a dessert mashup and these muffins look soooo delicious! Thanks for linking up to #CookBlogShare. Eb x
Curly says
Thanks Eb 🙂 x
Choclette says
Rhubarb cakes are one of my favourites. Your muffins look delicious and I bet they are too. And who needs icing when you can have a crumble topping?
Curly says
Thanks 🙂 More things should have a crumble topping!
Anna l Serving Dumplings says
Rhubarb is my favorite spring produce. These muffins look amazing. I could eat a few, especially with the crumble on top.
Curly says
Thanks Anna 🙂
Anna | Once Upon A Food Blog says
These look absolutely gorgeous, my eldest would love them. I love roasting rhubarb and always roast it covered in foil. The liquid that comes off it is great in a G&T!
Curly says
I didn’t think of that! Mind you I do make my own rhubarb gin so I am getting it with my gin still! I do like it drizzled on top of vanilla ice cream.
Kavita Favelle says
Fruit crumble is just a good dessert to fuse into a muffin, love the look of the rhubarb in here too. My husband loves it, so I’ll save the recipe!
Curly says
Thank you 🙂
Nickki says
I love a crumble topping! These muffins look gorgeous. I would have no problem polishing off a few of these!
Curly says
Haha thanks Nickki
Esha says
Love rhubarb this time around. These muffins look spectacular. Love that it has crumble on top. I could eat a few at once.
Curly says
Thank you very much 🙂
Jenny Walters says
I have not roasted rhubarb before but it sounds genius. I do a rhubarb crumble cake on the blog and it sends me to heaven! I think it is a fabulous combo especially as the rhubarb has that sour back note abd the crumble is so sweet. I love the idea of doing it as a muffin. No fuss but maximum flavour. Thank you so much for sharing with #BakingCrumbs
Curly says
I really like roasting it first. It sounds delicious! I’m lazy and wanted to make a muffin so I didn’t have to get my mixer dirty haha.
Janice says
Yay! it’s all about the rhubarb at this time of year. I’ve just made some rhubarb muffin’s myself, I love the idea of the crumble though, great recipe.
Curly says
I’ve got enough rhubarb for everyone! Oooh I bet they’re delicious 🙂 Thanks.
Corina Blum says
Rhubarb crumble is such a favourite dessert of mine and I also love homemade fruity muffins so this recipe is a great way to combine the two of them!
Curly says
A very tasty combo too!
Kate says
Gave these a go after finally getting my hands on some rhubarb and they were absolutely delicious!! A must for anyone who is a fan of rhubarb!
Curly says
So pleased you managed to find some rhubarb and you enjoyed these muffins 🙂
Barbara says
Can you freeze these please
Curly says
Hi Barbara, yes you can. Make sure they are wrapped thoroughly. Defrost them outside of the fridge for 2-3 hours.