Rhubarb Crumble Muffins

33 Replies
Jump to Recipe Print Recipe

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. 

    

5 from 16 votes
Print

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. 

Course Muffin
Cuisine British
Keyword Muffins, Rhubarb Crumble
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 299 kcal
Author Curly

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

  1. Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long

  2. 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 

  3. After 20 minutes, remove the foil and roast for a further 5 minutes

  4. Drain the roasted rhubarb in a sieve over a bowl while you make the muffin batter. Leave the oven on 

  5. Line a muffin tin with paper liners 

  6. Add the flour, baking powder and caster sugar to a large bowl 

  7. In a jug, whisk together the yogurt, vegetable oil and egg 

  8. 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 

  9. 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 

  10. Divide the muffin mixture evenly between the 12 muffin cases 

  11. Add approximately one tablespoon of the drained roasted rhubarb to the top of each muffin

  12. Sprinkle the crumble mixture evenly on top of each muffin 

  13. 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.

Nutrition Facts
Rhubarb Crumble Muffins
Amount Per Serving
Calories 299 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 14mg 5%
Sodium 65mg 3%
Potassium 332mg 9%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 21g
Protein 6g 12%
Vitamin A 3.8%
Vitamin C 3.5%
Calcium 14.6%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

 
 
Cook Blog Share
 

33 thoughts on “Rhubarb Crumble Muffins”

  4. Jacqueline Bellefontaine


    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

    Reply ↓
  6. Jo Allison / Jo's Kitchen Larder


    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

    Reply ↓
    1. Curly Post author

      Thanks Jo. Haha I’ll send some to you in the post! I’ve got more than I know what to do with! x

      Reply ↓
  14. Choclette


    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?

    Reply ↓
    1. Curly Post author

      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.

      Reply ↓
  24. Esha


    Love rhubarb this time around. These muffins look spectacular. Love that it has crumble on top. I could eat a few at once.

    Reply ↓
  26. Jenny Walters


    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

    Reply ↓
    1. Curly Post author

      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.

      Reply ↓
  28. Janice


    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.

    Reply ↓

  32. Pingback: 25 Plus Fabulous Rhubarb Recipes | Only Crumbs Remain

  34. Pingback: 4 Cute CupCake Recipes - #Baking Crumbs June 2019 - Apply to Face Blog.

  36. Pingback: Roasted Rhubarb Ice Cream (No Churn) – Curly's Cooking

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.